500 gm shredded tel kadayif,
400 gr. dil cheese*,
100 gr. melted butter,
For the syrup:
11/2 cups sugar,
1 cup water,
1 tsp lemon juice
* Dil cheese is a mild, saltless yellow cheese which becomes stretchy when melted.
Put the sugar and water in a saucepan and boil for about 15 minutes until it forms a thin syrup. Add the lemon juice and set aside. Grease a 25 cm cake tin and pour in six tablespoons of the syrup and spread it over the bottom of the tin.
In a separate bowl mix the tel kadayif with the melted butter until it is well distributed and arrange half in the greased tin, pressing down well.
Slice the dil cheese and arrange over the kadayif. Then put the remainder of the kadayif on top, smoothing and pressing the surface. Bake at 100 °C until the top is golden brown, then turn and cook until the bottom is golden brown. Remove from the oven and pour the syrup over the top.
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