Kadayif (pastry)
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Kadayif (Template:Langx, Turkish: Kadayıf) is a sweet spun Ottoman pastry popular in the Balkanic and Levantine space, used for various Middle Eastern desserts.
Preparation
Kadayif is made from fine dough threads with a filling of milled almonds or walnuts and sugar syrup. This filling is seasoned with vanilla sugar and then wrapped in the dough threads. After baking and cooling, it's soaked in lemon sugar syrup.[1]
Etymology and history
Kadayif comes from the plural of the Arabic word “qatifah” (Template:Langx), the plural for velvet. The same ingredient is though called “kunafa” (Template:Langx) in Arabic, which refers to another dessert similar to kadayıf but stuffed with cheese.[2] The name first appeared in an Ottoman translation of the Arabic cookbook Kitab al-Tabikh translated by Muhammed bin Mahmud Şirvani, a 15th-century Ottoman physician.[2] According to oral tradition in Diyarbakır, the first kadayif vendor in the city was an Armenian shop owner named Agop.[3]
A version filled with walnuts or pistachios flavored with cinnamon was traditionally served by the Sephardic Jewish community of Jerusalem during Rosh Hashanah and Purim.[4]
Varieties of kadayif and its usage
There are many recipes and desserts using Kadayif with some of them being documented in the first Ottoman printed cookbook, Melceü't-Tabbâhîn.[5]
- Kadayif Pudding[6]
- Knafeh[7]
- Erzurum Dolma[8]
- Dubai chocolate[9]
- Burma Kadayif[10]
- Tash Kadayif[11]
- Sheki halva
- Othmaliye[12][13]
See also
Gallery
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Kunefe
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Ekmek Kadayif
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Burma Kadayif
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Tel Kadayif
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Yassi Kadayif
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Erzurum Dolma
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Kadayif Pudding
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References
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- ↑ רשליקה - Rashelika - ניחוח המטבח הירושלמי ספרדי המסורתי. 1999. pp. 82-87
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