1/2 Package Shredded Dough ~225 gr (1 package = 454 gr)
1 stick unsalted butter (125 gr = 8 tbsp = 1/2 cup), melted
2 tbsp milk
3/4 cup pistacchios, ground
1 1/2 cup water
1 1/2 cup sugar
1 tbsp lemon juice
3L Pyrex casserole dish - you can also use a smaller ovenproof dish to make thicker Tel Kadayif
To prepare the syrup; place the water and sugar in a medium sized pot. Bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and put aside.
Put half the package of Shredded Dough in the food processor and pulse a few times (picture). This is the way my family and I love Tel Kadayif:) The size of shredded dough can be changed to your liking, however.
Brush the inside of the Pyrex dish with the butter. Then mix the rest of the melted butter with milk in a small bowl. Then place half of the shredded dough evenly and press on them with your palm (picture). Drizzle half of the butter&milk mixture with the brush. Spread the pistacchios on top evenly. Then spread the second half of the shredded dough, and again press on them with your palm. Drizzle the rest of the butter all over the top with the brush.
Preheat the oven to 375 F (190 C). Place the Pyrex dish on the middle rack. Bake until the top takes a light golden colour. Immediately pour the lukewarm syrup all over evenly. Cover the oven dish with an oven tray for about 20 minutes.
Then serve this traditional Tel Kadayif dessert warm or cold with a dollop of Turkish Kaymak (or English Devon cream) and sprinkle ground pistacchios all over the top.
Tel Kadayif is a beloved Traditional Ottoman recipe. I am sure you will enjoy it as much as we do:)
- Mushroom Soup, Lamb with Eggplant in the Oven, Turkish Cabbage Salad and Chicken Salad with Mayo.