Melis Taze Kadayıf is fresh shredded fillo dough, sold chilled in a 400 g tray. The fine, pale strands are made from wheat flour, water and wheat starch, with a little salt, and the pack says it is produced in Bulgaria for Gima (UK) Ltd. Because it is a fresh product rather than a dried one, it needs to stay in the fridge and should be used by the date printed on the pack.
Kadayıf is the base of some of the best-known Turkish desserts. The recipe printed on the back of the pack is a simple tray version: spread 400 g of kadayıf in a wide dish, pour melted margarine over it and mix thoroughly (the method says 250 g, while the recipe's ingredient list gives 200 g), press half into a baking tray, sprinkle 200 g of pistachios or walnuts over it, cover with the rest and press down by hand. Bake for 20 to 25 minutes at 200 degrees Celsius. For the syrup, boil 6 glasses of sugar with 4 glasses of water and 4 to 5 drops of lemon juice until it thickens, pour it warm over the baked kadayıf, cover the tray with a lid or another tray and leave it to rest for an hour before serving. The same dough also suits künefe with stretchy cheese.
Keep refrigerated at +2 to +7 degrees Celsius. Once the pack is opened, use the dough within 3 days. The product contains wheat (gluten) and soy, so read the label for full ingredient and allergen details.