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Term kadayif (Turkish: kadayıf) is used to describe a variety of pastry desserts in the Turkish cuisine, including the actual confections and unfinished intermediate products like dough.[1] Arabic products made of similar dough are called knafeh.[2] While the word kadayif comes from Arabic qatayef linguistically, there is little overlap between the actual Arabic qatayef and Turkish kadayif desserts.[2] Kadayif as a generic name for a group of pastry desserts can be found in the cookbook Melceü't-Tabbâhîn (1844).[3]
- Unfinished products include:
- Kadayif flour, a special flour made from the bisquit class wheat;[4]
- Wire kadayif, also known as tel kadayif[5] and string kadayif,[2] is a vermicelli-like,[2] semi-processed product made by mixing wheat flour and water, cooked and optionally fried;[4][6]
- Tray kadaif (TS 10344), per Turkish standard TS 10344 it is a semi-processed (baked) water and flour mix product.[7][verification needed] Tray kadaif can also refer to a finished product (see below);
- Başar & Boz[6] mention lean kadayif and yufka kadayif. "Yufka" means "thin" and, at the same time, can be used to refer to filo dough.
- Kadaif confections include:
- Tray kadayif (dessert), a dessert produced using tel kadayif and walnut. Variety of oils, hazelnut, sugar syrups can be added;[6][8]
- Yassı kadayıf, a pancake resembling Arabic qatayef dumpling[2] Also called flat kadayif, Arab kadayif;[9]
- Turkish künefe is filled with cheese;[10]
- Ekmek kadayifi or bread kadayif is made by pouring syrup on the bread. If leftover dry bread is used, it is called fodula kadayif[3]
- Erzurum kadayıf dolması, also known as stuffed kadayif - walnuts wrapped in tel kadaif and deep-fried;[10]
- Burma kadayıf is made from tel kadayif in Diyarbakır;[10]
- Kadayıflı muhallebi, a milk dessert;
- Fındık ezmeli kadayıf tatlısı, a dessert with hazelnut paste;
- Kesme kadayıf, a dessert using yufka;
- Pekmezli kadayıf, made from tel kadayif with added molasses;
- Sütlü kadayıf, a milk dessert;
- other desserts mentioned in the literature: white kadayif, creamy kadayif, palace wire kadayif.[11] Bezirgan[5] declares the stone kadayif (Taş kadayıf) to be the same as flat kadayif and bread kadayif.
See also
[edit]- Cataif, a Romanian dessert with crispy noodles on top
References
[edit]- ^ Walczak-Mikołajczakowa 2023, p. 97.
- ^ a b c d e Krondl 2011, p. 105.
- ^ a b Başar 2017, p. 9.
- ^ a b Savlak & Köse 2013, p. 128.
- ^ a b Bezirgan 2024, p. 15.
- ^ a b c Başar & Boz 2023.
- ^ Seyyedcheraghi, Kotancilar & Karaoglu 2019, p. 4007.
- ^ Başar 2017, p. 13.
- ^ Başar 2017, p. 10.
- ^ a b c Başar 2017, p. 12.
- ^ Fidan & Kübra 2024.
Sources
[edit]- Walczak-Mikołajczakowa, Mariola (2023-04-23). "Turkish Borrowings in Bulgarian Lexis Related to Cuisine and Cooking" (PDF). Przegląd Humanistyczny (66/4): 93–101. doi:10.31338/2657-599X.ph.2022-4.7.
- Bezirgan, Muammer (2024-06-06), Turkish Desserts and the Place of Desserts in Turkish Cuisine (PDF), doi:10.5281/ZENODO.11509656, ISBN 978-2-38236-680-6
- Fidan, Zeliha; Kübra, Aktaş (2024). "Improvement of bread kadayıf formulation with wheat germ addition and different fermentation methods".
- Başar, Burak; Boz, Hüseyin (2023-05-04). "Effect of different oils and sugar syrups on the properties of tray kadayif (traditional Turkish dessert)". Journal of Ethnic Foods. 10 (1). doi:10.1186/s42779-023-00178-3. ISSN 2352-6181.
- Savlak, Nazlı Yeyinli; Köse, Ergun (2013). "Bazı Özel Amaçlı Unların Kalite Özellikleri" [Quality Characteristics of Some Special Purpose Flours]. Akademik Gıda (in Turkish). 11 (2): 125–130.
- Civelek, P.; Kotancılar, H.G.; Türkoğlu, K. (2024). "Investigation of The Effect of Using Whole Wheat Flour and Different Additives in Bread Kadayif on Acrylamide and Hydroxymethyl Furfural (HMF)". Food Science and Engineering Research. 3 (1): 68–78.
- Krondl, M. (2011). Sweet Invention: A History of Dessert. Chicago Review Press. ISBN 978-1-56976-954-6. Retrieved 2025-01-04.
- Seyyedcheraghi, K; Kotancilar, H G; Karaoglu, M M (2019). "Determination of acrylamide and hydroxymethylfurfural (HMF) values as affected by frying duration and temperature levels during the preparation of tray kadayif dessert". Applied Ecology and Environmental Research. 17 (2): 4007–4017. doi:10.15666/aeer/1702_40074017.
- Başar, Burak (2017). Farkli yağ ve şeker şurubunun tepsi kadayifin duyusal ve dokusal özelliklerine etkisi [Effect Of Different Fat and Sugar Syrups on the Sensory and Textural Properties of Tray Kadayif] (Master thesis) (in Turkish). Erzurum: Ataturk University.
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