Ingredients (Serves 4)
1 kg wire dough
750 gr unsalted cheese 
1 pack butter
½ coffee cup molasses 
3 cups granulated sugar
1 cup water
½ lemon juice

Preparation
Half a pack of butter will be added to the dough, the remaining oil is mixed with molasses and half is spread into the tray. Half of the dough mixed with oil is taken, wetted with hands and pressed into the tray and spread. The cheese is sliced thinly and placed on the dough. The other half of the dough is placed on top, again pressing it with your hands. It is cooked by turning it over on the stove. When the bottom is cooked, the tray that is cooked is turned upside down and the tray is rubbed with the remaining oil again, the cooked side of the shredded wheat is brought out and the dough side is easily placed on the tray and the bottom side is started to cook in the same way on low heat. On the other hand, water and half a lemon juice are added to three cups of sugar to make syrup and it is cooled. Cold syrup is poured over hot kadayıf.

*Kadayıf comes from the Arabic root Kat'küküu, which means to cut or trim. Known as pendirli kadayıf in Urfa, this dessert is called wire kadayıf when it is stringy, and the form made by breaking and crumbling the kadayıf string is called kırkadayıf. In winter months when fresh cheese is not available, cevizlikadayıf is also made.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN