Kadaif

18 servings
1 hour 20 min

We prepare products. Defrost filo dough. My lemon.

In a saucepan, melt butter over low heat. Let us cool down a little.

We take the already defrosted filo dough, remove the polyethylene from it. We do not unfold (!!!) a roll consisting of the thinnest, almost like tissue paper, layers of dough. And right in the roll, across, cut the filo with as narrow strips as possible, similar to threads. Here you will need to find a convenient sharp knife and make an effort, because the dough, rolled into a tight roll, can hardly be called pliable. But it's worth it. We get long, thin noodles.

Pour the resulting noodles with melted oil and mix so that all the dough is soaked in it.

Lubricate the mold with oil. Put half of the dough in it, level it, lay out mozzarella cut into large pieces on top.

Cover the cheese with the remaining dough and press slightly. Bake in the oven at a temperature of 180 degrees for 40-45 minutes until a beautiful, ruddy color.

While the kadaif is baking, we cook the syrup. Bring sugar, water and lemon juice to a boil.

We boil for 2-5 minutes. Then cool the syrup completely.

We take the finished Kadaif out of the oven and pour cold syrup over the hot one. Leave to soak for 20 minutes. I had all the syrup soaked up. We extract Kadaif from the mold into a dish, cut it. Making coffee or tea, enjoying!