KADAYIF

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KADAYIF

Kadayif, just like baklava, is among the favorite desserts in Turkey. Altough there are other types of deserts named ‘Kadayif’ like ‘Tas Kadayif’ (Stoned Kadayif) or ‘Ekmek Kadayifi’ (Bread Kadayif), what is generally understood by Kadayif is ‘tel-string- Kadayif’. It is made by mixing flour and water with the resulting dough into fine tin. It is mostly consumed sweetly in Balkans, Turkey and Middle East countries. It is a very sugary and heavy desert. The meaning of Kadayif is ‘velvet’ in Arabic language. The history of Kadayif dates back to the Selçuk period. At that time, it was conveyed that Kadayif was also on the list of the foods given in imaret and soup kitchen.

Kadayif is usually bought in soft and semi-baked consistency. You spread these half baked pastry on a large metal plate, then spread some walnut or pistachio, crushed, then spread the other half on top of it. Melted margarine or butter is added to this mix. It is baked more with a beautiful reddish brown surface in the oven. The final step is pouring the syrup. But please wait for at least half an hour before cutting a slice of Kadayif.

A simple recipe is as follows:

2 cups Wheat Chex, crumbled

1?2 cup ground walnuts

1?2 cup butter, melted

For Syrup

1 cup sugar

1 cup water

1 tablespoon lemon juice

Butter a 9 x 9 x 2-inch pan. Layer 1 cup of the shredded wheat on the bottom of the pan. Cover with walnuts. Layer on the remaining shredded wheat. Pour the melted butter over it all. Bake at 350° until light brown (about 20 to 25 minutes). Cook the ingredients for syrup over medium heat until sugar melts. Simmer uncovered for 10 minutes. Pour syrup over hot browned mixture. Cover and allow to cool. Cut into squares. May be served with whipped cream on top.

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