Angel hair is available freshly wrapped in foil in well-stocked Turkish delicatessen shops. In the worst case, you have to wait a few days, because the shopkeepers can actually always do that.
Before preparation, the angel hair is placed between damp kitchen towels for a quarter of an hour so that it becomes supple and can be processed at all.
The cheese is also available from Turks. Alternatively, you can also use buffalo mozzarella. I advise against mozzarella made from cow`s milk, because a lot of liquid runs out when gratinating. Buffalo mozzarella does not bleed.
You can use a little more of the pistachios, depending on your taste.
Preparation:
First we made a syrup. Bring the sugar to the boil with 125 ml of water and add the lemon juice. Now simmer at half heat for about 10 minutes. Remove from the fire and let cool down.
Preheat the oven to 200 degrees with top and bottom heat.
Now spread four ovenproof molds with butter. Oven-proof soup cups or oven-proof dessert plates can also be used in a pinch.
Carefully divide the angel hair into 8 equal portions. Now put one portion in each of the molds and melt the butter. Now dab half of the butter onto the four dough portions with a pastry brush. Now distribute the diced cheese evenly over the 4 dough portions. Now cover with the remaining 4 portions of angel hair and press down gently. `Dab` the rest of the butter evenly.
Now bake on the middle rack of the oven for about 20 minutes.
Then pour the cold syrup evenly over the dessert. The syrup is now allowed to soak in for half a minute. Finally pour the chopped pistachios over and serve.
Ingredients
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