Kadayıf is a traditional Ottoman dessert. Several varieties exist, including tel kadayıf, yassı kadayıf and ekmek kadayıf

It has been suggested that Taş kadayıf be merged into this article. (Discuss) Proposed since July 2022.

Kadayıf

Type	Dessert
Place of origin	Turkey

Preparation

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.[1] Kadayıf can also be used as the base for pudding, or prepared as noodles.

History

The exact origins of kadayıf are unknown. The Turkish Patent Institute states that the dish originated in Diyarbakır in the 19th century, but there is a rival claim of origin in Bingöl. According to oral tradition in Diyarbakır, the first kadayıf vendor in the city was an Armenian shop owner named Agop.^{[citation needed]}

Varieties in Ottoman cuisine

In the first Ottoman printed cookbook Melceü't-Tabbâhîn, various different kadayif recipes are given.[2]

• 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.[3]

See also

• Taş kadayıf
• Şekerpare
• Revani
• Baklava
• Tulumba

Gallery

• 
  Antakya künefesi
• 
  Kaymaklı ekmek kadayıfı
• 
  Burma kadayıf
• 
  Tel kadayıf
• 
  Yassı kadayıf
• 
  Kadayıf dolması

References

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