Kadayıf is a traditional

Ottoman Ottoman is the Turkish spelling of the Arabic masculine given name Uthman ( ar, عُثْمان, ‘uthmān). It may refer to: Governments and dynasties * Ottoman Caliphate, an Islamic caliphate from 1517 to 1924 * Ottoman Empire, in existence fro ...

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, in ...

, or prepared as

noodles Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, I ...

History

The exact origins of kadayıf are unknown. The

Turkish Patent Institute The Turkish Patent and Trademark Office ( tr, Türk Patent ve Marka Kurumu or TÜRKPATENT) (TURKPATENT) is an intellectual property organization with a special budget being attached to the Ministry of Industry and Technology of the Republic of T ...

states that the dish originated in

Diyarbakır Diyarbakır (; ; ; ) is the largest Kurdish-majority city in Turkey. It is the administrative center of Diyarbakır Province. Situated around a high plateau by the banks of the Tigris river on which stands the historic Diyarbakır Fortress, ...

in the 19th century, but there is a rival claim of origin in

Bingöl Bingöl ( diq, Çolig; ku, Çewlik; hy, Ճապաղջուր, translit=Chapaghjur) is a city in Eastern Turkey and the capital of Bingöl Province. Etymology One of the historical names for the city, ''Bingöl'' literally means ''thousand lake ...

. According to

oral tradition Oral tradition, or oral lore, is a form of human communication wherein knowledge, art, ideas and cultural material is received, preserved, and transmitted orally from one generation to another. Vansina, Jan: ''Oral Tradition as History'' (1985 ...

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 Ekmek kadayıfı is a bread pudding that was historically part of Ottoman cuisine and in modern times remains part of the cuisines of the former Ottoman Empire. It is usually served with kaymak, a kind of clotted cream. In Turkey it is consid ...

(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 Europe ...

commonly served during the month of Ramadan, 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, ...

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.

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