Künefe

Put the sugar, water and lemon juice in a small saucepan and bring to the boil, stirring until the sugar has dissolved. Simmer over medium heat for 8–10 minutes, until the syrup is slightly thickened and just coats a spoon. Do not stir once it boils, to avoid crystals. Pour it into a jug and leave it to cool completely. Cool syrup on hot künefe is what keeps the pastry crisp.

• sugar250 g
• water250 mL
• lemon juice1 tbsp

Melt the butter. Put the kadayıf in a large bowl and pull the strands apart with your fingers, cutting them into pieces of about 2 cm if they are long. Pour the melted butter over the top and rub it in with your hands for 3–4 minutes, until every strand is coated and the pastry is soft, loose and slightly shiny. Dry strands burn in the pan, so be generous in working the butter through.

• kadayıf250 g
• butter150 g

Grate or thinly slice the cheese. Press half of the kadayıf firmly into the base of a 24 cm non-stick frying pan with a lid, packing it down into an even layer, and pushing it up the sides a little. Spread the cheese over the top, leaving a margin of 1 cm at the edge so it does not leak out. Cover with the rest of the kadayıf and press down hard with the back of a spoon.

• kadayıf250 g
• cheese300 g

Set the pan over medium-low heat and cook for 6–8 minutes, until the base is deep golden and crisp and the cheese has begun to melt. Put a large flat plate over the pan and turn it over in one movement, then slide the künefe back in, browned side up. Cook for another 6–8 minutes, until golden on the second side as well and the cheese is soft and stretchy. Pressing it down now and then helps it hold together.

Turn the künefe out onto a serving plate, pour about two thirds of the cool syrup evenly over the top and leave it for 1 minute to soak in. Grind the pistachios finely, or chop them, and scatter them over the top. Cut into wedges and serve at once, while the cheese is still molten. Serve the rest of the syrup on the side, for anyone who likes it sweeter.

• pistachio40 g