Kadayif
Kadayıf took its place in the Ottoman and Turkish literature, in the Ottoman palace literature, and in the traditional Turkish literature as the famous desert. The history of kadayif dates back to the time of the Saljuqs. It is reported that kadayıf was included in the black soup and soup dishes served during the Saljuq and Anatolian principalities, and was also included in the records called “Berayı Hassa” in the printed recipes of the region. Accordingly, Kadayif was among the poems that the sultan gave priority to. This dessert is mostly consumed as desert in the Balkans, Turkey and the Near Eastern countries. The word kadayif is a combination of the word “məxməri”, which comes from Arabic.
What is the composition of Kadaifi?
Tel kadayıf paste is prepared with flour and water, poured into gentle scraps from special molds, dried on heated hair and used as a desert prepared from it. In some history books, it is reported that the Turks loved the finished products very much, therefore, every material was rich with ingredients and one of these ingredients was kadayıf and paxlava.
If you have decided to prepare kadayıf at home, know that you will not need many products for this. This shirniyyat is a shirniyyat that can be prepared with a few supplies. For kadayif
- 500 grams of fresh shredded wheat
- 200 grams of refined coconut oil
- 1 stick of finely ground wheat
To prepare the syrup:
- 3 sticks of sugar
- 4 glasses of water
- juice of half a lemon
Now, get acquainted with the kadayıf recipe that can be prepared at home.
First, prepare the syrup for the desert. After mixing water and sugar powder in the cauldron, the vase is boiled. As soon as we take it off the stove, we add lemon juice and let it peel.
We put the fresh kadayıf in a deep bowl, pour a little bit of the pureed oil over it and mix it well. After the wire sheets are lubricated, we put half of them into the circular or quadrat gun and squeeze them with your palm to allow them to become tighter. Sprinkle several pieces of peanuts or pine nuts on them as desired and place the other half of the wire kadayif on top of them. Then press again to ensure they are tightened. Place the kadayıf in the oven heated to 180 degrees and cook it as directed for 45 minutes.
There are also a few positions you should know when writing. The most important element in these deserts, where preparation is extremely easy, is the proper regulation of the syrup. If there is too much sherbet, you will get soft kadayıf desert, if there is little sherbet, you will get dry kadayıf desert. In fact, the best thing to do is to mix it with medium consistency. To get the taste you want, you should add enough oil and sugar to the kadayif. We recommend that you save this land more compared to other desert types. Because it is the desert that produces both sugar and oil. If you want the syrup to have a more sweet taste, we recommend that you do not drink 1 cup of milk before preparing the syrup.
After the kadayif comes out of the stove, pour the pureed syrup over it and be careful so that it gets wet all over. Be sure to check the coolness of the syrup. If your syrup is hot, your desert will be hot. You can highlight its taste even more with ice cream when serving it to the table.
What are the types of kadayif?
Kadayıf dessert has many varieties and various desserts are prepared with different products specific to each region in Turkish literature. This difference even varies depending on the uniform of the cadet. Accordingly, there are types of kadayıf with cream or glaze, and types of kadayıf with stuffed or burma kadayıf. We also researched some of the kadayıf varieties, which are one of the most important desert species of Turkish literature.
Burma kadayif:
Burma kadayıf differs from the classical kadayıf desert only in terms of form; As its name suggests, it is prepared by rolling kadayif into rolls and then slicing these rolls. Grated peanuts are sprinkled on top.
Kadayif Dolama:
Burma kadayif, which is no different from classic kadayif in terms of taste and composition, but differs in shape because it is rolled and sliced, can usually be made with cream in addition to pistachios, such as kadayif dolama.
Creamy Kadayif:
Kadayif with cream is one of the most popular desserts because it is often used in addition to desserts with syrup and adds a different flavor to kadayifs. Also known as regular kadayif with cream, this dessert type is served very thinly with plenty of pistachios and clotted cream on top.
Individual Kadayif:
With its appearance resembling baklava and a taste that appeals to those who love simple flavors, Tek Tek Kadayif is a miniature dessert in every way. Providing advantages in terms of food and taste with its thick and granular structure, Tek Tek Kadayif can also be an attractive choice for those who do not like Kadayif desserts.
One of the different varieties is cheese kadayif. Cheese Kadayif. Cheese, which always gives a different and unique taste to dessert varieties, gives the same result when added to kadayif. Cheese, which always goes well with syrupy desserts, is able to enhance the taste of the dessert when combined with kadayif and turned into cheese kadayif.
In the Erzurum region, the type of tel kadayif known as kadayif dolması is wrapped in walnuts, coated with eggs, fried in a pan and placed in syrup. When you think of kadayif dolması in Erzurum, Ramadan comes to mind. In the Erzurum region, iftar tables without stuffed kadayif are unthinkable. Kadayif dolması is the iftar dessert almost every day of Ramadan.
Kadayif varieties with different tastes from national and cold baklavas have been living in Turkish cuisine for many years. They are served as a traditional holiday dessert, at guests’ and tea tables.
Kadayif dough is a dough that is easier to prepare than expected. After choosing the right ingredients to be used in this dough, you will get a beautiful kadayif. Those who like to have something ready in the refrigerator can follow this recipe and prepare delicious desserts and pastries with kadayif that can be stored for months. Kadayif can be stored in the refrigerator for 4 days. This period is longer in the deep freezer. If you choose to store it in the freezer or refrigerator, you need to make sure it is airtight.
What are the prices of Kadayif?
Kadayif prices in Baku vary depending on the masters and shops that prepare them. It is even more beautiful to taste Turkish sweets from the hands of Turkish masters. Currently, there are many famous Turkish confectionery chains that are selling successfully in Turkey and have branches in Baku. These stores offer their sweets to buyers at prices that do not differ much. 2 pieces of pistachio kadayif (480 g) are 18.75 azn, 1 kg of walnut kadayif is 22.15 azn, dried wire kadayif (500 g) is 4.79 azn, kadayif cup (800 g) is 7 azn, and in restaurants, 1 portion of Burma kadayif with cheese is offered for 13.90 azn, Burma kadayif with pistachio cream is 14.90 azn, and fried ice cream with kadayif is offered for 8.80 azn.
Where is kadayif sold in Baku? – if you say, you can ask for this dessert from Turkish restaurants, shopping malls, and local and Turkish pastry shops. Examples include Mado, Bazarstore, Turkish restaurants located in shopping malls, Ramzioglu pastry shop, Xurcun pastry shop and others.
If you want to change your taste buds on holidays and special days, or want a different taste when visiting guests, of course, kadayif is the best option.