Künefe

Ingredients

• 400g kadayif (shredded filo pastry)
• 180g unsalted butter, clarified
• 400g unsalted fresh cheese such as kunefe peyniri, or unsalted mozzarella, grated and squeezed dry
• 350g caster sugar
• 250ml water
• 1 tsp lemon juice
• 3 tbsp finely ground pistachios
• Clotted cream (kaymak) to serve, optional

Before you cook

• Put the sugar, water and lemon juice in a pan, bring to the boil, simmer for 8 minutes, then cool completely.
• Pull the kadayif apart with your fingers to separate the strands and chop them into roughly 3cm lengths.
• Melt the butter and pour off the clear fat, discarding the milky solids.
• Grate the cheese, soak it in cold water for 20 minutes if it is at all salty, then squeeze it very dry.
• Brush a 24cm ovenproof frying pan or round metal tray generously with clarified butter.

Steps

1. Toss the chopped kadayif in a large bowl with the rest of the clarified butter, rubbing it through with your hands until every strand is coated and glossy.
2. Press half the buttered kadayif firmly into the base of the pan in an even layer, pushing it up the sides a little.
3. Spread the drained cheese over the pastry, leaving a 1cm border clear all round.
4. Cover with the remaining kadayif and press down hard with the base of a glass so the whole thing is compact.
5. Set the pan over medium-low heat on the hob.
6. Cook for 12 to 15 minutes, turning the pan every few minutes for even colour, until you can see the underside is deep golden by lifting an edge with a palette knife.
7. Cover the pan with a large flat plate and invert it in one confident movement so the künefe drops out crisp side up.
8. Slide the künefe back into the pan and cook the second side for 10 minutes until it matches.
9. Take the pan off the heat and pour the cold syrup evenly over the hot pastry.
10. Let it stand for 2 minutes so the syrup soaks in without the pastry going soft.
11. Scatter the ground pistachios thickly over the top.
12. Cut into wedges and serve at once, with a spoonful of clotted cream if you like.