Ingredients Measure Amount
Sugar 2 1/4 cups 450 g
Water 1 1/2 cups 350 g
Lemon 2 teaspoons 10 g
Kadayif (shredded
pastry) 500 g
Butter or
margarine 1 cup 200 g
White cheese (un-
salted) 1 2/3 cups 375 g
Instructions:Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Combine kadaylf shreds and melted butter in a pan. Break kadaylf shreds in butter blending well with tips of fingers. Divide into half. Spread one half in a slightly greased baking pan 25x25 cm (9x9 inch). Press with fingers slightly. Spread cheese over kadaylf shreds. Repeat the same with the remaining half, pressing firmly this time. Bake in a moderate oven for 30 minutes or until golden brown. Remove from oven. Let stand for 2 minutes. Pour warm syrup over. Cover and let stand until syrup is absorbed. Cut into 5-6 cm (2-2 1/2 inch) pieces. Arrange on a serving plate. Serve warm.
12 servings
Nutritive Value (Approx. per serving):
Energy ........: 516 cal Sodium ..........: 72 mg
Protein .......: 10.0 g Vitamin A .......: 334 iu
Fat ...........: 22.4 g Thiamin (Bl) ....: 0.04 mg
Carbohydrate ..: 68.8 g Riboflavin (B2)..: 0.03 mg
Calcium .......: 117 mg Niacin ..........: 0.71 mg
Iron ..........: 0.58 mg Vitamin C .......: - mg
Phosphorus ....: 158 mg
Zinc ..........: 1 mg Cholesterol .....: 7 mg
Regional characteristics:This form of kadayif is usually served warm following a full meal. Cottage, Ricotta or cream cheese can be substituted for cheese.