Open Burmese Kadayıf

• 400 gr. fresh kadayıf

Materials for the Filling

1 cup of rice, pistachios

Ingredients for the syrup

Powdered pistachios

For the syrup: Add granulated sugar and water to a saucepan and stir. Then bring to a boil. Once boiling, add the lemon juice and boil for another 5 minutes, then set aside to cool.

For the filling: In a mixing bowl, combine the crumbled dry kadayıf, ground pistachios, and whole pistachios.

To assemble: Grease the bottom of a 27 cm round aluminum baking pan with clarified butter. Arrange the fresh kadayıf (shredded phyllo dough) lengthwise in the pan, letting the edges hang over the sides. Brush all sides of the kadayıf with the melted clarified butter. Spread the prepared filling over the base. Then carefully fold the overhanging kadayıf edges over the filling. If there are gaps, you can cover them with more kadayıf. Brush the remaining clarified butter over the kadayıf. Begin cooking over low heat, turning occasionally, to ensure even browning. As the kadayıf cooks, smooth the edges with a spatula. Once the bottom of the kadayıf is well browned, set aside the butter in a separate bowl. Then carefully flip the kadayıf using a flat lid. Take the reserved clarified butter and place the kadayıf back in the pan. Cook over low heat, turning occasionally. Pour the syrup over the cooked kadayıf. Then let it cool. Slice the prepared dessert and sprinkle with crushed pistachios before serving.