Kadayıf (Shredded Pastry Dessert)
Tel Kadayıf with Milk
One of 18 versions of Kadayıf (Shredded Pastry Dessert). The table below shows how their ingredients differ.
Ingredients
- half kilogram shredded kadayıf
- half packet margarine
- 3 water glass (200 ml) milk
- 150 gram walnuts
- For the syrup
- 3 water glass (200 ml) water
- 3 water glass (200 ml) sugar
- half piece juice of the lemon
How to make it
Open in kitchen mode-
Boil the water, the sugar and the lemon juice to make the syrup and leave it to cool.
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Grease the tray.
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Spread half the shredded kadayıf over the tray.
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Scatter medium-crushed walnuts so that they reach every part of the kadayıf.
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Put another layer of kadayıf on top.
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Drizzle over the fat you have melted gently.
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Bake at 180 degrees until it turns pink.
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Drizzle the milk, warmed slightly, over the hot kadayıf as it comes out of the oven.
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Pour the cooled syrup over the dessert.
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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, tel
A burma in which the kadayıf is wrapped around walnuts and coiled into a circle; both faces are browned.
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 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