Turkish Kunefe

Prepare the syrup first by combining the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then add the lemon juice and simmer without stirring for eight minutes until slightly thickened. Remove from heat, stir in the rose water, and let cool completely.

Place the kadayif dough in a large bowl and pull apart the strands, separating any clumps with your fingers. Using kitchen shears, chop the strands into pieces about one centimetre long for even distribution and easier pressing into the pan.

Pour the melted butter over the chopped kadayif and toss thoroughly with your hands, ensuring every strand is coated evenly. The butter will help the pastry become golden and crispy during cooking and add a rich flavour throughout the dessert.

Press half of the buttered kadayif firmly into the bottom of a round, heavy-bottomed pan or dedicated kunefe pan, creating a compact, even layer. Distribute the shredded cheese evenly over the kadayif base, leaving a small border around the edges.

Cover the cheese with the remaining kadayif, pressing down firmly and evenly with your palms to create a compact top layer that will hold together when flipped. The cheese should be completely enclosed between the two layers of pastry.

Cook the kunefe on the stovetop over medium heat for six to eight minutes until the bottom is deeply golden brown and crispy. Carefully place a plate over the pan and flip the kunefe onto it, then slide it back into the pan to cook the second side for another five minutes.

Remove the kunefe from the heat and immediately pour the cold syrup evenly over the hot pastry, which will sizzle and absorb the sweetness. Top with crushed pistachios and serve within minutes while the cheese is still stretchy and molten inside the crispy shell.