An old recipe for a homemade treat: Make your family happy with KADAIF!

Preparation

Spread the rest of the velvet over the walnuts and press lightly with your hands. Pour over the rest of the butter and oil.

We turn on the oven at 170 on hot air and the kadaif is baked for approximately one hour. It is done baking when it is so baked that it separates from the edges of the pan.

As soon as we put the kadaif in the oven, we put the agda. Agda must be dense and this is of crucial importance for a successfully made velvet. In a pan, shake sugar and enough water so that the sugar is submerged and one finger above it.

We also add lemon. When the agda boils, reduce the heat and cook it for another 15 minutes. After that, turn off the stove and remove the pan.

When the kadaif is baked, take it out of the oven and let it cool a little, about 10 minutes. The agda is still warm and we slowly fill the kadaif with a soup ladle.

Put the agda back on the stove and let it cook for another 3 minutes, then remove it from the heat again and pour the boiling water over the kadaif. Again three scoops and a very thin stream. Agda again on the stove and to cook for another 2 minutes. Now let it cool down a bit before pouring it over the kadaif.