On a night illuminated by melodies, the SAC comedy lab transformed into a haven of Turkish music in Orlando, as the notes of Sezen Aksu's iconic songs reverberated through the hearts of approximately 100 attendees. The concert, graced by the award-winning singer and kemenche player Aslıhan Erkisi, alongside the world-renowned Armenian oud player and composer Ara Dinkjian, was a symphony of culture, emotion, and collective memory. As Aslıhan Erkisi's voice soared through the opening lines of "Vazgeçtim," you could feel a wave of emotion wash over the crowd. The poignant lyrics, coupled with her expressive delivery, brought many to the edge of tears, as each word seemed to echo their own tales of resignation and poignant reflection. The atmosphere shifted with "Aldatildik," as the audience, now emboldened by the stirring music, joined Aslıhan in a chorus that filled the room. Her ability to engage the audience, inviting them to become a part of the performance
Ingredients: 250g of kadayıf (shredded phyllo dough) 200g unsalted cheese (preferably a firm, unsalted cheese like mozzarella or a traditional Turkish cheese) 150g unsalted butter 2 cups of sugar 1.5 cups of water 1 tablespoon lemon juice Crushed pistachios for garnish Syrup Preparation: Combine sugar, water, and lemon juice in a saucepan. Bring to a boil and then simmer for about 10 minutes until it thickens slightly. Set aside to cool. Künefe Preparation: Melt the butter and evenly coat the strands of kadayıf with it. Place half of the buttered kadayıf in a round, medium-sized baking tray, pressing it down lightly. Spread the cheese evenly over the kadayıf layer, leaving a small margin around the edges. Cover the cheese with the remaining kadayıf, pressing down gently. Bake in a preheated oven at 180°C (356°F) for about 20-30 minutes, or until the top turns golden brown. Remove from the oven and immediately pour the cooled syrup over the hot künefe. Garnish with crushed pistachios.