Kadaif
There is no big philosophy about the preparation of kadaif, mostly all the recipes are similar, but the way of baking, the density of agda and the way of pouring agda change the structure and taste of kadaif ... here is my way of preparation
Preparation steps
- Melt the butter well over a low heat, then drain. Chop the walnuts coarsely. Take a pan No. 30 and grease it with 3 tablespoons of melted butter. put it in a preheated oven at 150 ° C and bake for 10 minutes.
- After 10 minutes, remove the kadaif from the oven and arrange the chopped walnuts on it, then the other half of the kadaif and press well again with a small baking tray. Sprinkle the kadaif with the rest of the butter and return it to the same temperature in the oven for another 40 min. and when you shake the pan, it moves in it. You should have a nice golden yellow color. longer because it all depends on the oven. An experienced housewife has an eye for that, but when it should be baked for a total of not less than 50 minutes, because otherwise when you pour it it will be gooey and too soft.
- When you have baked the kadaif, now prepare the agda by putting the sugar and water to boil when it boils, add the lemon, reduce the temperature and cook for 10 minutes on medium heat because the kadaba agda should be quite thick. so pour over the cooled kadaif but slowly, evenly in a thin stream. Do not cover the kadaif while it is warm. Allow to cool well at room T then place in the refrigerator.
Serving
My suggestion: put one full spoonful of whipped sweet sour cream on a piece of well-chilled kadaif and sprinkle with ground walnuts ... believe me, it's great!