Kadayif De Luxe
|Kadayef dough||1 1⁄2 Pound|
|Sweet butter||3⁄4 Pound, melted|
|Ground beef/Ground lamb||1 1⁄2 Pound|
|Onion||1 Large, minced|
|Ground walnuts||1 Cup (16 tbs)|
|El cacique cheese/White mexican cheese or monterey jack cheese||3⁄4 Pound, grated|
|Unsalted butter||3 Tablespoon|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Creme fraiche||2 Tablespoon|
Place the kadayef dough into a large mixing bowl and pour in the melted butter.
Mix thoroughly so that all the strands are well coated.
In a skillet saute the meat with the onion for about ten minutes.
Set aside to cool.
Stir in the salt, pepper and allspice to taste.
To assemble, divide the buttered kadayef into two portions.
Place half the dough into a fourteen-inch round pan.
Cover with the sauteed meat.
Sprinkle with the walnuts.
Cover with the remaining kadayef dough, pressing down very gently but firmly with your hands. (This makes the kadayef easier to cut when serving.)
Bake at 400 degrees for about thirty to forty minutes or until golden brown.
Cut into two to three-inch squares.
Spread with the grated cheese.
Return to oven and bake about five to ten more minutes or until the cheese is melted.
Serve from the pan with White Sauce, if you wish, on the side.
To prepare the sauce, melt the butter in a skillet.
Add the flour and saute for two or three minutes.
Gradually stir in the chicken broth, until a smooth and creamy sauce is formed.
Sprinkle with the nutmeg.
Add the creme fraiche, heat through and serve.