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6 Serves
78 Mins
Preheat your oven to 190°C and grease a baking dish or Kadayıf pan with melted butter.
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TurkishVitamin E
0 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
72 µg / 400 µgCalcium
26 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
83 mg / 1,250 mgPotassium
92 mg / 4,700 mgSodium
488 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Loosen the shredded Kadayıf dough and toss it thoroughly with melted butter in a large bowl to ensure even coating.
Press half of the buttered dough into the pan, layer with crushed nuts or cheese if desired, and cover with the remaining dough, pressing down firmly.
Bake in the oven until the top is golden brown and crispy, approximately 30-40 minutes.
Remove from the oven and immediately pour cold sugar syrup over the hot pastry, allowing it to soak in completely.
Serve warm portions topped with a generous dollop of fresh Kaymak.
3
g58
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g
Italian