Kadayıf (Shredded Pastry Dessert)
Burma Tel Kadayıf
One of 18 versions of Kadayıf (Shredded Pastry Dessert). The table below shows how their ingredients differ.
Ingredients
- 750 gram kadayıf
- 500 gram butter
- 250 gram walnuts · or pistachios
- For the syrup
- 750 gram caster sugar
- 2 water glass (200 ml) water
- half piece lemon
How to make it
Open in kitchen mode-
Set aside some of the kadayıf and spread it out lengthways.
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Clean out the doughy parts inside it.
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Lay 2 coffee cups of walnuts or pistachios lengthways down the middle of the kadayıf.
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Close one end of the kadayıf over the walnuts and keep turning it to form a long, thin tube.
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Coil it round from the middle into a circle and set it in the middle of the tray.
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Roll the remaining kadayıf the same way and arrange it in the tray.
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Boil the sugar, the water and the lemon to make the syrup.
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Heat the fat without letting it burn and drizzle it over the kadayıf.
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Bake in the oven until golden.
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Turn it over and brown the other face as well.
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Drizzle the syrup over it while it is lukewarm.
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Serve once it has cooled.
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Kadayıf (Shredded Pastry Dessert) versions
They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.
| Ingredient | Arap | Burma | Burma, tel | Burma, with pistachios | Ekmek | In yufka | Rolled in yufka | Rose | Stuffed with walnuts, fried | Stuffed, with chicken | Tel, with pistachios | Tel, with walnuts | With milk | With muhallebi and orange jam | With muhallebi, baked | With pistachios | With semolina | With walnuts |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| tel kadayıf (shredded pastry) | — | — | — | — | — | — | — | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
| lemon | ✓ | — | ✓ | — | ✓ | — | ✓ | ✓ | ✓ | ✓ | ✓ | — | — | ✓ | ✓ | — | — | — |
| walnuts | — | ✓ | ✓ | — | — | ✓ | ✓ | ✓ | ✓ | ✓ | — | ✓ | ✓ | — | — | — | — | ✓ |
| milk | ✓ | — | — | — | — | ✓ | — | — | — | ✓ | — | ✓ | ✓ | ✓ | ✓ | — | ✓ | — |
| butter | — | ✓ | ✓ | — | — | — | — | — | ✓ | — | ✓ | ✓ | — | ✓ | — | — | — | ✓ |
| margarine | — | — | — | — | — | ✓ | ✓ | ✓ | — | ✓ | — | — | ✓ | — | ✓ | — | ✓ | — |
| lemon juice | — | ✓ | — | — | — | — | — | — | — | — | — | ✓ | ✓ | — | — | — | ✓ | ✓ |
| egg | ✓ | — | — | — | — | — | — | — | ✓ | — | — | — | — | ✓ | ✓ | — | — | — |
| pistachios | ✓ | — | — | — | — | — | — | ✓ | ✓ | — | ✓ | — | — | — | — | — | — | — |
| yufka (thin dough sheets) | — | — | — | — | — | ✓ | ✓ | ✓ | — | — | — | — | — | — | — | — | — | ✓ |
| oil | — | — | — | ✓ | — | — | — | — | ✓ | — | — | — | — | — | — | ✓ | — | — |
| burma kadayıf (twisted strands) | — | ✓ | — | ✓ | — | — | — | — | — | — | — | — | — | — | — | — | — | — |
| cornflour | — | — | — | — | — | — | — | — | — | — | — | — | — | ✓ | ✓ | — | — | — |
| flour | ✓ | — | — | — | — | — | — | — | — | — | — | — | — | — | ✓ | — | — | — |
| kadayıf (shredded pastry) | — | — | ✓ | — | — | ✓ | — | — | — | — | — | — | — | — | — | — | — | — |
| kaymak (clotted cream) | — | — | — | — | ✓ | — | — | — | ✓ | — | — | — | — | — | — | — | — | — |
| rice flour | — | — | — | — | — | — | — | — | — | — | — | — | — | ✓ | ✓ | — | — | — |
| salt | — | — | — | — | — | — | — | — | — | — | — | — | — | ✓ | ✓ | — | — | — |
| semolina | — | — | — | — | — | — | — | — | — | ✓ | — | — | — | — | — | — | ✓ | — |
| shelled Antep pistachios | — | — | — | ✓ | — | — | — | — | — | — | — | — | — | — | — | ✓ | — | — |
| bread | — | — | — | — | ✓ | — | — | — | — | — | — | — | — | — | — | — | — | — |
| chicken | — | — | — | — | — | — | — | — | — | ✓ | — | — | — | — | — | — | — | — |
| cinnamon | — | — | — | — | — | — | — | ✓ | — | — | — | — | — | — | — | — | — | — |
| moist kadayıf | — | — | — | — | — | — | ✓ | — | — | — | — | — | — | — | — | — | — | — |
| orange peel jam | — | — | — | — | — | — | — | — | — | — | — | — | — | ✓ | — | — | — | — |
| sunflower oil | ✓ | — | — | — | — | — | — | — | — | — | — | — | — | — | — | — | — | — |
| vanilla | — | — | — | — | — | — | — | — | — | — | — | — | — | — | ✓ | — | — | — |
| yassı kadayıf (flat discs) | ✓ | — | — | — | — | — | — | — | — | — | — | — | — | — | — | — | — | — |
Arap
Flat kadayıf discs dipped in milk and egg, fried, then left to stand in syrup. Ground Antep pistachios over the top.
Open this versionBurma
A dessert in which burma kadayıf is rolled like a tube and browned on both faces; cut a finger long.
Open this versionBurma, with pistachios
The Gaziantep method, in which raw burma kadayıf is wrapped around Antep pistachios and baked twice.
Open this versionEkmek
The classic, in which ready-made ekmek kadayıfı is softened by simmering in syrup; kaymak over the top.
Open this versionIn yufka
A kadayıf in which the roll rests in the fridge before being sliced and baked; the syrup is made with milk.
Open this versionRolled in yufka
A quick dessert in which moist kadayıf, walnuts and sugar are scattered over greased yufka, rolled up, baked and soaked in syrup.
Open this versionRose
Shredded kadayıf rolled in yufka and arranged like roses, with a cinnamon and walnut filling.
Open this versionStuffed with walnuts, fried
An Antep dessert in which walnut kadayıf is rolled up, sealed with egg white, fried in oil, dropped into cold syrup and served with kaymak.
Open this versionStuffed, with chicken
A chicken breast dessert in which chicken pulled into threads is worked together with a semolina muhallebi and walnuts, wrapped in kadayıf, browned in the oven and soaked in syrup.
Open this versionTel, with pistachios
The classic, in which raw shredded kadayıf is laid in two layers and baked with Antep pistachios. The sugar is dissolved in cold water.
Open this versionTel, with walnuts
Walnut kadayıf softened with boiling milk after baking; it rests for 2-3 hours with cold syrup.
Open this versionWith milk
The method in which lukewarm milk goes first over the hot kadayıf as it leaves the oven, then cold syrup.
Open this versionWith muhallebi and orange jam
A milky kadayıf in which the pastry, hanging over the sides of the tray, is folded over a muhallebi made with orange peel jam, then baked and soaked in syrup.
Open this versionWith muhallebi, baked
A tray dessert in which a rice flour muhallebi is poured between two layers of kadayıf, baked, and sweetened with cold syrup.
Open this versionWith pistachios
Antep pistachio shredded kadayıf pressed between two trays and browned on both faces.
Open this versionWith semolina
A baked dessert with a semolina muhallebi made with milk spread between two layers of kadayıf.
Open this versionWith walnuts
Shredded kadayıf rolled in yufka and sliced; cold syrup over the hot pastry.
Open this version