There are a variety of delicacies generally desserts you can prepare with kadayif. Such as stuffed kadayif, kunefe which is also well known and even kadayif with pudding called the paradise dessert. The most common one is this String Kadayif (Tel Kadayif). It is also possible to prepare it in your own kitchen although you can also find it many restaurants throughout Turkey.
You will likely find kadayif the shredded dough which is the main ingredient in specialty shops. You can order on the Internet too. They use machines similar to the one below to prepare the kadayif. You can even try to prepare the shredded dough in a non-stick pan, but I believe it is not worth the effort and will be much better when made professionally.
The basic rule about Turkish desserts with syrup is that either the syrup or the dough should be cold and the other should be warm. This is necessary so that the dough can soak up the syrup.
For this recipe I chose to have dough warm so start with preparing the syrup. Once it is ready set aside to cool. You might want to add a cinnamon stick or the lemon’s peel too. Don’t forget to take out before pouring on the kadayif. The syrup of the recipe is watery so don’t worry if it doesn’t thicken. 10 minutes simmering after the syrup comes to boil will be enough.
For the kadayif make sure you use your hands to spread it out, untangle and make it as free as a veil.
Melt the butter over low heat not to burn it. Again use your hands to mix the butter with the kadayif so that the butter gets all around the kadayif. It is easier to do this in small chunks.
I have used walnuts for the inside; however feel free to use nuts or even better chopped pistachio. Be generous, whatever you are using should cover all the kadayif.
Another important point is to press down the kadayif after you lay half of it on your oven tray and also after you do the same for the final layer. If you have time wait at least 15 minutes after each layer so that the pressing works and the butter freezes. The best way to press is do use a similar size dish. Don’t forget to press down the corners as well.
Cook in a pre-heated oven at 200 degrees Celsius. Make sure the top and the bottom becomes crispy and brownish. If the top is brownish and the bottom is not place the baking dish on the very bottom of the oven. Another method is flipping over to another dish. Actually this is preferred, as the kadayif will be more crispy and flat.
When you take it out of the oven. Wait for about 3 minutes. Cut to serving pieces and slowly pour the by then cooled syrup.
Once some what cooled move the kadayif to the fridge and keep it there for at least 3 hours, keeping in the fridge over night will be even better. My household is never so patient. Garnish with ground pistachio and a slice of clotted cream or vanilla ice cream.