Sooterfeni

• 1 lbshredded phyllo (kadayif) or fine ready-made vermicelli, loosened into strands
• —Ghee for deep-frying (enough for a deep fry)
• 2½ cupsugar
• 1¼ cupwater
• —A generous pinch of saffron (about 0.1 g), steeped in 2 tablespoons warm water
• ½ tspcardamom powder
• 1 ozpistachios, roughly chopped
• 1 ozalmonds, slivered

Method

1. 1

   Make the sugar (500 g) syrup. Combine sugar and water (300 ml) in a pot. Bring to a boil and simmer, without stirring, until it reaches single-string consistency. Stir in the steeped saffron and cardamom powder (1 g). Remove from heat and allow to cool until warm (not hot).

2. 2

   Shape the pastry. Take a small handful of shredded phyllo (400 g) strands at a time. Twist them loosely into a small round circle (about 6 cm diameter), like a small bird's nest. The texture should be loose rather than compressed. This allows the ghee to circulate during frying.

3. 3

   Fry. Heat the ghee in a wide deep pan to 170°C. Place a shaped circle in a perforated spoon or spider strainer. Lower into the hot ghee and fry for exactly 30 seconds. The pastry should be barely set, still pale, and just beginning to crisp. Remove immediately. It must not turn golden or brown.

4. 4

   Soak. Hold the fried circle above the syrup for a moment to drain any excess ghee, then dip thoroughly in the warm syrup for 1 minute, turning to coat. Remove, hold above the syrup for 30 seconds to drain, then transfer to a serving tray.

5. 5

   Garnish. Sprinkle each piece with chopped pistachios (30 g), slivered almonds (30 g), and a pinch of cardamom while still warm.

6. 6

   Cool to room temperature before serving.

Serving Suggestions

Storage & Reheating