Kadayıf
 | |
| Type | Dessert |
|---|---|
| Place of origin | Middle East |
Kadayıf is a traditional Middle Eastern dessert.[1] Several varieties exist, including tel kadayıf, yassı kadayıf and ekmek kadayıf.
Preparation[edit]
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.[2] Kadayıf can also be used as the base for pudding, or prepared as noodles.
Etymology and history[edit]
Kadayıf comes from the plural of the Arabic word “qatifah” the plural for velvet. The same ingredient is though called “kunafa” in Arabic, which refers to another dessert similar to kadayıf but stuffed with cheese.[1] The name first appeared in an Ottoman translation of the Arabic cookbook Kitab al-Tabikh translated by Muhammed bin Mahmud Şirvani, a 15th century Ottoman physician.[1] According to oral tradition in Diyarbakır, the first kadayıf vendor in the city was an Armenian shop owner named Agop.[3]
A version filled with walnuts or pistachios flavored with cinnamon was traditionally served by the Sephardic Jewish community of Jerusalem during Rosh Hashanah and Purim.[4]
Varieties of Kadayif[edit]
In the first Ottoman printed cookbook Melceü't-Tabbâhîn, various different kadayif recipes are given.[5]
- 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.[6]
Taş kadayıf[edit]
Taş kadayıf (Stone kadayıf) (Turkish: Taş kadayıf) is a Turkish dessert commonly served during the month of Ramadan, a sort of sweet dumpling 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.[7]
See also[edit]
Gallery[edit]
-
Antakya künefesi -
Kaymaklı ekmek kadayıfı -
Burma kadayıf -
Tel kadayıf -
Yassı kadayıf -
Kadayıf dolması
References[edit]
- ^ a b c "Kadayif (Kataifi-Kadaif) – Thin strips transform into a sweet, crispy dessert". Dishes: Origins.
- ^ Savlak, Naslı; Köse, Ergun (2020). "DETERMINATION OF FLOUR CHARACTERISTICS FOR KADAYIF PRODUCTION" (PDF). Scientific Papers, Series D: Animal Science. 63: 345 – via Animal Science Journal.
- ^ Ertaş, Kasım (2015-01-01). Osmanlı İmparatorluğu'nda Diyarbakır Ermenileri (in Turkish). Rağbet. p. 274. ISBN 978-605-5378-99-8.
- ^ רשליקה - Rashelika - ניחוח המטבח הירושלמי ספרדי המסורתי. 1999. pp. 82-87
- ^ "Arşivlenmiş kopya" (PDF). Archived (PDF) from the original on 3 November 2021. Retrieved 31 March 2022.
- ^ "Burma Kadayıf - Turkish Twisted Baklava". Vegan Middle East. Retrieved 2022-09-13.
- ^ "Coğrafi İşaret Platformu".
External links[edit]
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