½ pound grated paste (Kadaifi)
5-6 tablespoons of sugar
4-5 tablespoons of butter
1 ½ cups walnuts/pecans, mostly chopped
½ pound whipped cream
Leave the kadaifi in the freezer for about 1-2 hours before using. Then take it out and break it into small pieces. Bring it into a pan and add butter and sugar. Cook stirring constantly over medium heat until pink. Add the walnuts/pecans and turn off the heat. Let it cool.
Place half of the kadaifi mixture on a large rectangular Pyrex dish and spread the Muhallebi on top. Finally spread the remaining kadaifi mixture. Cut into square slices and serve.
ENJOY
TURKISH
250-300 g kadayif
5-6 tablespoons of granulated sugar
4-5 tablespoons of butter
1 ½ on bardagi ceviz, in ecclesiastical land
250 grams of cream
Store kadayifi in the freezer for 1-2 hours. Remove it from the freezer and break it into small pieces. Place it in a pan, add the butter and sugar. Roast over medium heat, stirring constantly, until pink in color. Add the walnuts. Remove from heat and wait for it to cool.
Spread half of the kadayıf into my large rectangular tray. Spread the pudding on top. Spread the remaining kadayif on top.
ENJOY YOUR MEAL
