• 2/3 cup (100g) coarsely ground pistachios (Halepian nuts)
METHOD
1. Preheat the oven to 170°C. Put all the syrup ingredients (except the lemon) in a saucepan.
2. Let it come to a boil, reduce the heat, and simmer for 7-8 minutes. Add the lemon. Let it cool down.
3. Shred the kadaifi (meaning, separate the strands well). Place it in a baking pan measuring 17x39cm and drizzle with the melted margarine or vegetable shortening.
4. Mix so it is coated everywhere. Bake in the preheated oven for 30-40 minutes or until golden brown.
5. Remove from the oven. Pour the cold syrup evenly over the top. Set aside to absorb all the syrup.
For the Cream:
1. In a saucepan, boil 6 cups of the almond drink. In a bowl, mix the cornstarch, sugar, vanilla, orange blossom water, mastic, and the remaining almond drink.
2. Pour the cornstarch mixture into the hot almond drink and stir until it thickens.
3. Spread the cream over the kadaifi and let it cool. Before putting it in the fridge, prepare the topping.
4. Whip the vegetable cream with the sugar and vanilla until light and fluffy. Spread it over the dessert and sprinkle with the pistachios.
5. Place the dessert in the refrigerator to chill.
