NIGHTINGALE NEST & BIRD EYE DESSERTS: ELEGANT, CRUNCHY, AND SYRUPY DELIGHTS

Kadayıf-based Nightingale Nest (Bülbül Yuvası) and Bird Eye (Kuş Gözü) are crispy, syrup-soaked Turkish desserts filled with rich nuts. Their delicate shape and golden crunch make them a perfect sweet for celebrations.
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Recipe for The NIGHTINGALE NEST & BIRD EYE DESSERTS
Ingredients
450 g KADAYIF (*)
625 g butter
¼ cup grape seed oil (or any thin vegetable oil)
¼ cup (60 g) almonds
¼ cup (30 g) hazelnuts
½ cup (70 g) pistachios

For the syrup:
4 cups sugar
3 cups drinking water
1 slice of lemon

(*) KADAYIF: A traditional, string-like dough used in Turkish desserts. Made from a thin batter, drizzled onto a hot surface through a sieve, and packed into strands. Available in multicultural food markets.

Directions

SYRUP
Combine sugar and water in a saucepan. Bring to a boil over medium heat, stirring occasionally.
Once boiling, reduce to medium-low heat, add lemon slice, and simmer for 10-15 minutes.
When the syrup thickens slightly, turn off the heat and let it cool to room temperature.

PURIFYING THE BUTTER
Melt the butter in a saucepan over medium heat until it froths and turns translucent (3-5 minutes).
Strain through a fine sieve to remove milk solids. Let it cool, then mix in grape seed oil.

SHAPING THE DESSERTS
1. THE NIGHTINGALE NEST
Spread Kadayıf in a large, shallow tray and gently separate the strands. Coat with purified butter-oil mixture.
Take 10-15 strands, coat them in butter, and wrap them around a shot glass (or small bottle) to form a nest. Carefully remove the glass and place the nest on a baking tray.
Fill each nest with your choice of nuts and drizzle with more butter.
Now they are ready to bake!

2. THE BIRD EYE
For smaller bites, coat 4-5 Kadayıf strands in butter and wrap them around your finger to form a small bundle.
Place each bundle on the baking tray and top with 1-2 pistachios.
Tip: Work quickly or cover the Kadayıf with a damp towel to prevent drying out.

BAKING
Cover the tray with parchment paper to protect the tops while baking.
Bake in a preheated oven at 380°F (190°C) for 35-40 minutes until the base is golden brown.
Remove the parchment and bake for another 5-8 minutes for even browning.

SOAKING IN SYRUP
Let the baked desserts cool for 2-5 minutes before adding syrup.
Slowly drizzle room-temperature syrup over the warm Kadayıf.
Allow 5-8 minutes for absorption, then drain any excess syrup.
For Crunchy Desserts: Serve immediately while crisp!

Hint for early preparation!
You can pre-bake and keep the NESTs and BIRD EYEs for a couple of weeks before adding the syrup… When you want to make the dessert, just reheat, add the syrup and serve fresh whenever you like!

SERVING
Best served fresh, paired with Turkish tea or coffee.
Pre-baked nests and bird eyes can be stored for weeks before adding syrup. Simply reheat, drizzle syrup, and serve.

The NIGHTINGALE NEST or BIRD EYE DESSERT is very light and textured choice for joyous celebrations and family dinners
The crunchy texture of Kadayıf and the lightly absorbed syrup goes very well with a wide variety of nuts
Traditionally, and kind of dessert, is served after dinner, and it is always accompanied with a glass of Turkish Tea or Turkish Coffee to complete the serving
Enjoy the small bites and the delicious taste of these amazing, yet practical, desserts
Their cute clever shape, marvellous taste and texture always fascinate the people who are lucky enough to try them!

Enjoy the ingenuity of traditional Turkish desserts!
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