For the Kataif
- 800g special kataif noodles
- 300g butter
For the Syrup
- 250ml water
- 2 tbsp brown sugar
- 2 tbsp honey
- 1 cup lemon juice
- 1 tsp lemon zest
For the Vanilla Cream
- 400ml milk
- 2 eggs
- 3 tbsp cornstarch
- 3 tbsp butter
- 125g sugar
- lemon zest
Preheat the oven and place 800g of kataif noodles in a baking dish. Add butter chunks on top and bake until golden brown and crisp.
In a saucepan, combine 250ml water, 2 tbsp brown sugar, 2 tbsp honey, lemon juice, and zest. Bring to a boil until the sugar dissolves.
Once the noodles cool slightly, pour the prepared syrup over the warm kataif base. Let the syrup soak into the noodles as they cool down.
Meanwhile, prepare the vanilla cream by mixing milk and cornstarch. Add beaten eggs with sugar, butter, and lemon zest. Cook over steam until it thickens.
Once the second batch of noodles is baked, pour syrup on them. Spread the vanilla cream over the first layer of noodles, then add the second layer.
Sprinkle crushed pistachios over the top for extra flavor. Allow the dessert to cool before serving, offering a delicious Lebanese treat with unique textures and flavors.
