If you enjoy Turkish sweets from the past, you have certainly heard of kadayif, also referred to as kunefe, kunafa, and kadayif in various regions of the world. It’s one of the top contenders to unseat baklava as the most well-known Turkish treat. There are several versions of this delectable dessert, as you will see in this piece. Still, we will concentrate on a typical kadayif recipe that’s hugely famous in the Balkans, where it also originated.
An adaptation called Kunefe is well-liked in Turkey’s Hatay province, which has a sizable Arab community. The delicacy is baked on small copper plates with clotted cream called kaymak and filled with semi-soft cheese, including Hatay cheese or Urfa cheese.
What Is Kadayif?
A delicious delicacy called kadaif is made with a well-balanced ratio of cheese and sugar. It is typically served as a dessert following a main course, such as a doner kebab. Kadaif is served with Turkish coffee or tea, like the majority of Turkish desserts, and at most Turkish restaurants, the tea or coffee is free. Since the dessert is very light, you can easily get another serving.
According to a commonly recognized version regarding the history of the classic kadaif recipe, this delicacy is descended from the classic Middle Eastern sweet kanafeh, developed by doctors in the 10th century to quell the caliph’s hunger during Ramadan. Since this kadayif recipe Turkish was so well-liked, many regional variations—including kadayif and kataifi or kadaif—were developed throughout time.
The Arabic word for this delicacy, qatayif, means crepes, and it is pretty obvious that all varieties of this kadayif recipe Turkish have their etymological roots in this word. This kadayif recipe has numerous iterations. This dessert is enjoyed in four various ways across the Arabic Peninsula: two ways are common in Turkey, one in Azerbaijan, and one in the Balkans. Here are some of the most typical. So, how to make kadayif?
Ingredients
- 500 g of brand-new string kadayif: Tel kadayif is a dish made by forming thin wires of dough by combining flour and water. In the Balkans, Turkey, and the Middle East, it is typically eaten as dessert.
- melted butter weighing 200 grams
- 1 bowl of walnuts, chopped
The sherbet needs:
- 3 cups sugar, granulated
- 4 glasses of water Half a lemon’s juice
How To Make Kadayif?
How to make kadayif? Let’s make the syrup first and allow it to cool. Put sugar and water in an insignificant pot for this. 10 minutes into the boiling process. the lemon juice bring to a boil for a further five minutes, remove from the heat, and allow it to cool. After placing the wire kadaifs in a large bowl and turning on the stove, sprinkle the melted butter over them. Let’s thoroughly combine it to lubricate the kadayif Turkish strands. Let’s put half of the kadayif Turkish in a tiny baking dish and flatten it with our palms to make sure it is tightly packed. Let’s liberally sprinkle it with walnut kernels and then cover the walnuts with the leftover kadayf. Let’s press it once more.
Let’s bake our dessert for 40 minutes at 180° in a preheated oven. After removing it from the oven, let’s wait five minutes for the first heat to appear. Let’s soak the entire area after the first temperature is revealed by pouring our syrup. The syrup must be cool; otherwise, the kaday’f can produce dough. After that, allow it to sit for a while so the syrup can absorb. Our dessert can be cut into squares or pizza slices using syrup. We divided the pizza on our round tray into slices. Bring it to an adequate serving platter and start serving. Have a nice supper.
Kadayif Serving Suggestions
Be aware that the frozen phyllo dough must defrost overnight before use. You may additionally utilize walnuts, almonds, or pecans, or you can even combine a little bit of each if you can’t find peanuts or are just interested in trying something new. Most people use fruit syrup or honey for the topping, but don’t be scared to combine the two. However, if you decide to use syrup, make sure it is cool before drizzling it over the hot pastry. Alternatively, you might wait until the dough has cooled before adding some hot syrup. Just be sure that you cut the kadaif before applying the syrup because cutting the kadaif after applying the syrup might be rather messy.
Kadayif dessert is placed on the tray’s bottom, pudding is put in the center, and then more kadayif recipe is sprinkled on top. Another kind of kadayif dessert is kadayif Turkish dessert pasha wrap, which you may make with chicken breast dessert and will stand out for its attractive appearance. If you are looking for an alternative kadayif dessert recipe, try kadayif pudding balls.
How To Store Kadayif?
You don’t need to open the package to put raw kadayif in the fridge. It is kept in the fridge for typically 7 to 10 days. Pay close attention to the written expiration date on the container. It is not advised to use kadayifs for longer than 10 days.
When making kadayif Turkish dessert with custard, you can cook the pudding with butter and sugar, top it with walnuts, and then put it in the freezer with the fridge bag. 1g fat, 2g protein, 20g total carbs, and 90 kadayif calories are present in 1 serving. Given that they are heavy in sugar and fat, diabetics and dieters are advised to take them with caution. If you are on a diet, you can eat this dessert by calculating kadayif calories.
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