John Myers
Kadayif Künefe with Kaymak
The perfect kadayif künefe with kaymak recipe with a picture and simple step-by-step instructions.
- 350 g Kadayif (angel hair)
- 800 ml Water
- 500 g Sugar
- 0,5 Pc. Lemon
- 400 g Butter
- 1,5 Pc. Mozzarella
- 250 g Kaymak
- 1 cups Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- Let the sugar and water boil down in a saucepan for 40 minutes until a syrup is formed. In the last 5 minutes, add the juice and the remaining squeezed out.
- Melt the butter in a saucepan.
- Pluck the strands of dough until there are no more lumps. Gently mix 10 tablespoons of the butter with your hands without forming a dough.
- Grease a kadayif tin generously with butter and distribute about half of the strands of dough in it. Press the threads flat with a second mold, layer the finely grated mozzarella, press it flat too, put the rest of the threads on top and press flat again.
- Fry the kadayifs over medium heat (preferably on the gas stove) on both sides until they are golden brown.
- Finally, as required, distribute the sugar syrup over the kadayifs.
- For the mascarpone cream, whip the cream with the cream stiffener until stiff and mix with vanilla sugar and Kaymak.
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