KADAIF ROLLS

I've said it like hundreds of times, I looooove desserts with syrup, though I rarely eat them because they contain lots of sugar. I usually prepare something this sweet for some occasion when I need to feed more people, like todays feast Prochka.

For those who don't know, kadaif is a delicacy that is made of special thin noodles, usually mixed with almonds, pistachios, hazelnuts or walnuts and always topped with sherbet (syrup). Although the roots of this dessert come from Palestine, thanks to the Turkish occupation, it spread in the Balkans and became one of the most favorite sweet treats. We usually prepare kadaif during fasting periods.

To prepare kadaif this way, you will need fresh noodles. The ones sold in the stores are usually half baked or very dry. I was lucky to find these in a store. For those who can't find fresh kadaif noodles, I have another recipe here.

• 500 g fresh kadaif
• 200 g chopped walnuts
• 100 g melted butter (if fasting, add margarine) + 100 ml sunflower oil

• 800 g sugar
• 1,2 l water 
• 2-3 slices lemon (optional)

1. Open your kadaif. Work quick because the noodles dry out fast. Have everything prepared next to you.  
2. Take from the noodles in a length direction and place in your hand *as in pic. Put ground nuts on one side and roll just as you roll sarma (cabage rolls). Place ready rolls in a buttered baking tray until you finish all the ingredients.  
3. Melt the butter and add the oil, sprinkle on top of each piece and place in oven to bake at 180 C until golden on top, the remove the tray, flip each roll carefully on the unbaked side and leave to bake another 10 minutes.
4. Boil water and sugar to prepare the syrup when kadaif is cold. Pour hot syrup over cold kadaif. Leave to soak and if you can, flip rolls carefully to take from that beautiful syrup on the other side too. Top with ground walnuts.
5. It's not necessary to keep kadaif in the fridge, but don't keep it at room temperature, maybe a slightly colder place. Keep it covered since the top will dry. It's the best to serve it the next day.