Cheese-filled kadayıf dessert (Künefe)

1. Make the syrup first: boil the sugar with 200 ml of water for 8-10 minutes, flavour with a few drops of lemon juice and cool.

2. Tear the kadayıf into small pieces with your fingers and work it well with two-thirds of the melted butter; thinly slice or grate the cheese.

3. Butter two small (about 15 cm) künefe dishes or a small frying pan with the rest of the butter and press half the kadayıf into the base.

4. Scatter over the cheese, leaving a finger-wide border, then cover with the remaining kadayıf and press down firmly.

5. Cook over medium heat for 5-6 minutes until the base is golden, flip over with the help of a plate and cook the other side for 4-5 minutes until the cheese melts.

6. Pour the cold syrup over while hot, sprinkle with pistachios and serve at once with a spoonful of kaymak.

Tip: The famous dessert of Antakya (Hatay), to be eaten straight away while the cheese is stretchy. Instead of kadayıf, very finely shredded filo works; instead of künefe cheese, use a mix of mozzarella and ricotta.