Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Thursday, October 11, 2007

Tel Kadayif

Tel Kadayif
1/2 Package Shredded Dough ~225 gr (1 package = 454 gr)
1 stick unsalted butter (125 gr = 8 tbsp = 1/2 cup), melted
2 tbsp milk
3/4 cup pistacchios, ground

1 1/2 cup water
1 1/2 cup sugar
1 tbsp lemon juice

3L Pyrex casserole dish - you can also use a smaller ovenproof dish to make thicker Tel Kadayif

To prepare the syrup; place the water and sugar in a medium sized pot. Bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and put aside.

Put half the package of Shredded Dough in the food processor and pulse a few times (picture). This is the way my family and I love Tel Kadayif:) The size of shredded dough can be changed to your liking, however.

Brush the inside of the Pyrex dish with the butter. Then mix the rest of the melted butter with milk in a small bowl. Then place half of the shredded dough evenly and press on them with your palm (picture). Drizzle half of the butter&milk mixture with the brush. Spread the pistacchios on top evenly. Then spread the second half of the shredded dough, and again press on them with your palm. Drizzle the rest of the butter all over the top with the brush.

Preheat the oven to 375 F (190 C). Place the Pyrex dish on the middle rack. Bake until the top takes a light golden colour. Immediately pour the lukewarm syrup all over evenly. Cover the oven dish with an oven tray for about 20 minutes.

Then serve this traditional Tel Kadayif dessert warm or cold with a dollop of Turkish Kaymak (or English Devon cream) and sprinkle ground pistacchios all over the top.

Tel Kadayif is a beloved Traditional Ottoman recipe. I am sure you will enjoy it as much as we do:)

Meal Ideas:
- Mushroom Soup, Lamb with Eggplant in the Oven, Turkish Cabbage Salad and Chicken Salad with Mayo.


At 3:29 AM, Blogger Peter M said...

I had the pleasure of trying and bringing back Kadayif from Gulluglu in was heaven!

At 5:55 AM, Anonymous yatt said...

is it the same as kenafa?

At 4:57 PM, Blogger Binnur said...

No, it is not. Kunefe has cheese between two layers:)

At 1:43 PM, Anonymous Anonymous said...

Slm Binnur abla,

sitenin neresinde soracagimi bilemedim. Semiz otunun inglizcesi nedir? Ispanaktan cok severim ve yillardir yemedim. Canim cok cekiyor. Sana sorayim dedim. :)



At 2:34 PM, Blogger Binnur said...

Merhaba Ayhan,
Ingilizcesi Purslane.Burada marketlerde bulamiyorum, ama evimin arka bahcesinde taslarin arasinda, Turkiye'de yabani semizotu dedigimiz cinsi cikiyordu. Tasindigimdan beri ben de yemedim:) Yabani cinsi kucuk yaprakli ve taslarin uzerine yayilmis vaziyette oluyor. Umarim bulabilirsin:)

At 1:43 AM, Anonymous Anonymous said...

not that i'm boasting but i make a really mean tel kadayif. and i'm not even turkish (but my husband is)! most kadayif I've eaten at turkish restaurants and pot lucks here are soggy. here's the trick i learnt from a turkish friend. Let the kadayif cool first, then pour HOT syrup over it. It keeps the kadayif crispy, even after refrigeration. perfect for pot lucks and picnics, where you don't get to the dessert till hours after it's made!

At 11:32 AM, Anonymous nour said...

what is shredded dough?

At 12:13 PM, Blogger Binnur said...

Hi Nour,
You can find it next to the shelf where they store Phyllo Pastry.

At 10:36 AM, Anonymous Anonymous said...

Hello, I will be making this for the first time tomorrow for Bayram, and I was wondering if you can suggest a traditional bayram dinner to go along with the Kadayif? Thank you! Bayraminiz Kutlu olsun!! Naciye

At 2:57 PM, Blogger Binnur said...

Hi Naciye,
The menu under the Tel Kadayif recipe is for Bayram. I posted it in last year's Seker Bayram menu:)
Sizin de Bayraminiz Kutlu Olsun!

At 12:00 PM, Anonymous Anonymous said...

rasa can not do this :D

At 2:58 AM, Anonymous Anonymous said...

Thank you for your recipe. My neighbor gave me 2 packages of Traditional Turkish Halva and I did not know what it was or how to make it until I found your site. I did taste it in Kavala Greece but did not know that it was Turkish. Mine has the taste of Vanilla. I am so estatic that I found your site and plan to get your cook book. I like cooking and your recipes are easy to follow.

At 9:01 AM, Blogger Veli said...

Hi Binur,

I love your recepie site and will definitely be trying out some of these.
I am sure I have tried kurabiye with chopped nuts in them would you advice adding these to your recepie. If so can you give me some more info. please


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