Diyarbakir Burma Pistachio Kataifi Recipe

Make syrup

Combine 400 g granulated sugar and 400 ml water in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer gently for 10 minutes. Add 15 ml lemon juice to prevent crystallization, simmer 1 more minute, remove from heat and stir in 1 tsp orange blossom water or rose water if using. Let the syrup cool to room temperature (at least 30 minutes). Syrup should be thick but pourable.

Prepare pastry

Preheat oven to 180°C (350°F). Remove kataifi from packaging and gently loosen the strands with your fingers to separate clumps; avoid shredding further. Place the 200 g unsalted butter in a small saucepan and melt over low heat until fully liquid and slightly warm (do not brown).

Prepare filling

In a bowl combine 350 g finely chopped Antep pistachios, 30 g granulated sugar, 1 tsp ground cinnamon (optional) and 1 tbs lemon zest (optional). Mix until evenly distributed.

Assemble burma rolls

Brush a clean work surface with a little melted butter. Take a small handful (about 30–40 g) of loosened kataifi strands and spread them flat into a rough rope about 20–25 cm long. Brush the top lightly with melted butter (about 1 tsp). Place about 1½–2 tbsp of the pistachio filling along the center length of the strand. Fold the kataifi over the filling and begin rolling tightly to form a cigar/rope shape, tucking the ends under as you go to secure the filling (this is the traditional 'burma' twist). Repeat to make approximately 18–22 rolls depending on size.

Arrange in pan and brush

Grease a 30x20 cm (or similar) baking pan with a little melted butter. Place the assembled rolls seam-side down in the pan in a single layer, spacing them slightly. Brush the tops generously with remaining melted butter (use extra 50 g as needed) so the pastry will crisp and brown evenly.

Bake

Bake in the preheated 180°C (350°F) oven for 30–35 minutes, rotating the pan halfway, until the kataifi is deep golden brown and crisp. Watch closely after 25 minutes to avoid burning.

Add syrup

As soon as the rolls come out of the oven (hot), pour the cooled room-temperature syrup evenly over the hot kataifi, using a tablespoon to guide syrup into gaps so it soaks through. Pour slowly so the rolls absorb the syrup; use all syrup. Let rest at room temperature for at least 2 hours so syrup is fully absorbed and the dessert reaches serving texture.

Once syrup is absorbed and the rolls are at room temperature, sprinkle 40 g extra finely chopped Antep pistachios over the top. If desired, warm a little more butter and brush edges for extra shine. Cut into individual pieces (one roll per serving or cut larger rolls in half) and serve at room temperature. Store in an airtight container for up to 3 days at room temperature; avoid refrigeration to keep kataifi crispness.