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.
 

TEL KADAYIF WITH WHITE CHEESE - Beyaz Peynirli Tel Kadayif
1 kilo desalted white cheese
250 grams butter
750 grams tel kadayif

For the Syrup:
the juice of one lemon
1 and 1/4 kilos sugar
3/4 litre water
 
Melt the butter in a round (35 cm. diameter) high sided cake pan. Melt the rest of the butter in a large saucepan. Add the kadayif. Mix for 3 minutes until the kadayif becomes warm. Pour the warm kadayif into a large bowl and knead until the strings of pastry are broken into extremely fine pieces.

Spread half the kadayif into the pan. Spread the mashed cheese over the pastry layer, then the second layer of kadayif over the cheese. Press it by hand to flatten it. Bake 25 minutes. To make it firm, place it in the refrigerator for 15 minutes. Invert it on a plate, replace it into the pan and bake 15 minutes.

Prepare a syrup by boiling the sugar, water and lemon juice. As soon as the kadayif is removed from the oven, pour the boiling syrup over it. Serve warm.
 

EKMEK KADAYIF  
1 and 1/2 kilos sugar
1 ekmek kadayif
1 litre water
the juice of one lemon
 
Prepare syrup by boiling 1 kilo sugar, the water and lemon juice for 2 minutes.

Make caramel by melting the 250 grams of sugar in a saucepan. When the sugar becomes golden in color, add 3 soup spoons of the syrup and mix. Pour the caramel sugar into the syrup. Mix well.

Place the kadayif in a pan 6 or 7 cm. larger than itself. Pour in enough hot water to fill the pan 3 cm. above the kadayif. Let stand 15 minutes, then drain off the water not absorbed by the kadayif. With a knife, make a cross-shaped incision on the kadayif. Put the pan on a low heat and slowly add the syrup, then keep spooning the syrup from the pan over the kadayif. When the syrup has been absorbed, place the pastry on a serving dish and let cool.
 

TEL KADAYIF WITH CREAM - Kremali Tel Kadayif
1 and 1/4 kilo sugar
1 kilo tel kadayif
1 lemon
1 litre milk
1 litre water
1 orange
150 grams rice flour
250 grams butter
250 grams sugar
3 eggs
 
Melt half the butter in a round (35 cm. diameter) buttered cake pan. Cover the bottom of the pan (allowing some of the kadayif to spread over the sides of the pan). Pour the cream (directions below) over the shredded dough. Cover with the remaining kadayif, folding the excess of the lower layer over the top.

Place in a warm oven until the top becomes golden brown. While the kadayif is baking, prepare the syrup by boiling the sugar, water and 2 soup spoons of lemon juice.

As soon as you remove the kadayif from the oven, pour the boiling syrup over it. Let cool, then slide it onto a serving dish. To prepare the cream:
Place 3 beaten eggs, 150 grams rice flour, and the grated lemon rind in a saucepan. Slowly stir in the cold milk. Bring to a boil on a low heat, stirring constantly. Remove from the heat and pour while still hot over the kadayif.
 

TEL KADAYIF  
1 and 1/4 kilos sugar
200 grams butter
200 grams crushed or ground hazelnuts
750 grams tel kadayif
750 grams water
the juice of 1 lemon (or a coffee spoon of lemon salt)  
Melt half the butter in a round, high-sided cake pan. Spread half the "tel kadayif" on the bottom of the pan. Spread the crushed nuts over this layer and spread the rest of the kadayif over the nuts. Put small pieces of the remaining butter evenly over the top of the dough. Bake for about 25 minutes in a medium oven, until the top of the kadayif turns golden brown.

While the kadayif is baking, prepare a syrup with the water, sugar and lemon juice. When the kadayif has become a rich golden color, remove from the oven, place on a serving dish and cover with the boiling syrup. Serve when cooled.

NOTE: A second way to prepare this dessert: Prepare the kadayif as explained above, then place it in the oven for 15 minutes. Invert the kadayif on a plate and return it to the mold. Bake the inverted kadayif for 10 minutes. Prepare the syrup the same as indicated above, and pour it boiling hot over the kadayif as soon as you take it out of the oven.