YASSI KADAYIF 
1 glass oil
1 glass warm milk
100 grams crushed hazelnuts
3 beaten eggs
5 yassi kadayif

For the Syrup:
400 grams sugar
750 grams water
the juice of one lemon
 
Prepare the syrup by boiling the sugar, water and lemon juice. Cut 2 millimeters from the perimeter of the kadayif. Soak them for 5 minutes in the milk, turning once. Dip the pastry dough into the beaten eggs.

Heat the oil in a frying pan and brown the kadayif. Take them out of the pan, and pour the cooled syrup over them. When they have expanded, place them on a serving dish and cover with the rest of the syrup and sprinkle with crushed nuts.