Kadayıf is a traditional
Ottoman dessert. Several varieties exist, including
tel kadayıf,
yassı kadayıf and
ekmek kadayıf.
Preparation
Kadayıf is made by pouring liquid wheat dough onto a rotating hot plate, after which sweeteners are added and the preparation is baked or fried. Kadayıf can also be used as the base for
pudding
Pudding is a type of food. It can be either a dessert or a savoury (salty or spicy) dish served as part of the main meal.
In the United States, ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based custards, ins ...
, or prepared as
noodles.
History
The exact origins of kadayıf are unknown. The
Turkish Patent Institute states that the dish originated in
Diyarbakır in the 19th century, but there is a rival claim of origin in
Bingöl. According to
oral tradition in Diyarbakır, the first kadayıf vendor in the city was an Armenian shop owner named Agop.
Varieties in Ottoman cuisine
In the first Ottoman printed cookbook
Melceü't-Tabbâhîn
Melceü't-Tabbâhîn(ملجأ الطباخين), the first Turkish cookbook was written in 1844 by Mehmed Kâmil, a scholar of forensic sciences.
See also
*Ali Eşref Dede'nin Yemek Risalesi
''Ali Eşref Dede'nin Yemek Risalesi'', the second Turk ...
, various different kadayif recipes are given.
*
Tel kadayıf
* Kadife,
Kenîfe
* Saray tel kadayıfı
* Beyaz kadayıf
* Kaymaklı kadayıf
*
Yassı kadayıf
* Yağsız kadayıf
* Yufkalı kadayıf
*
Ekmek kadayıfı (Şam Kahki)
* Fodula kadayıfı
* Burma Kadayıf is a circular sweet pastry commonly made in Turkish cuisine. Instead of having layers of phyllo pastry, such as in baklava, it has shredded phyllo pastry called 'kadayıf' or 'kataifi'. 'Burma' is Turkish for 'twisting' and refers to how the noodle-shaped pastry is twisted around the nuts.
Taş kadayıf
Taş kadayıf (Stone kadayıf) ( tr, Taş kadayıf) is a
Turkish dessert
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern Europea ...
commonly served during the month of
Ramadan
, type = islam
, longtype = Religious
, image = Ramadan montage.jpg
, caption=From top, left to right: A crescent moon over Sarıçam, Turkey, marking the beginning of the Islamic month of Ramadan. Ramadan Quran reading in Bandar Torkaman, Iran. ...
, a sort of sweet
dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...
filled with walnuts. Adana Taş Kadayıf; is porous. It is a dessert with syrup, which is folded in a circle of 9-10 cm and fried with walnuts in between. Adana Taş Kadayıf was registered by the Turkish Patent and Trademark Office on 06.01.2021 and received a geographical indication.
See also
*
Şekerpare
Şekerpare is one of the popular desserts in the Turkish cuisine. Mainly prepared by baking some soft balls of almond based pastry dipped in thick lemon-flavored sugar syrup, şekerpare is pronounced “''sheh-kehr-PAH-reh''” in Turkish.
Refer ...
*
Revani
*
Baklava
Baklava (, or ; ota, باقلوا ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine.
The pre- Ottoman origin of the ...
*
Tulumba
*
List of Middle Eastern dishes
*
Knafeh
Gallery
File:Künefe.jpg, Antakya künefesi
File:Turkish dessert.jpg, Kaymaklı ekmek kadayıfı
File:Burma kadayif.jpg, Burma kadayıf
File:Kadayif.jpg, Tel kadayıf
File:Yassı_kadayıf.jpg, Yassı kadayıf
File:Kadayıf Dolması.jpg, Kadayıf dolması
References
External links
Tel Kadayif (Special Turkish Dessert). Turkey standard TS 10344
Turkish desserts
{{Turkey-dessert-stub