December considers the month of season holidays, and sweets don’t miss on our tables, in various kinds, cookies, puddings, cakes, and pies, sweets with sorbets, etc.
We will share dessert recipes regularly throughout this month, and today we want to bring Kadaif With Coconut. It is another way to cook and serve the Kadaif, slightly different from the traditional recipes we shared with you a few days ago.
The delicate taste of coconut gives the Kadaif another delicious flavor for a perfect dessert for the holidays.
It is a healthy choice for all those persons, who like the Kadaif, but are allergic to nuts.
Ingredients
- 500 g fresh Kadaif
- 200 g ground dried coconut
- 150 g butter
For the sorbet
- 1 kg of sugar
- 750 ml of water
- 1 tbsp lemon juice
- lemon zest
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Directions
- We take the Kadaif carefully by following the threads so that we can rotate it easily.
- We take it piece by piece and add the coconut. We wrap it in rolls and place it in the casserole in turn. We continue like this until the end.
- We will melt the butter, let it cool a bit, and add it to the Kadaif on top, distributing it well on top of each Kadaif roll.
- Bake the Kadaif in the preheated oven at 180 degrees for 40-45 minutes. We have to be careful not to overcook it too much, so fry it too much. It should get a nice reddish color. Remove from the oven and let cool.
- Meanwhile, we make the syrup. In a saucepan, we add the sugar and water and mix it well until the sugar dissolves. Let it boil for two minutes and add lemon zest. The Kadaif must be cold or lukewarm when we add the syrup. Let the syrup rest for a few minutes and add it over the Kadaif with a dipper.
- The syrup should completely cover the Kadaif so that it softens. Cover the pan and let it soften. We serve it as desired.
Bon Appetit!
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