Tel Kadayıf

Made primarily from a mixture of simple ingredients such as flour and water, kadayif is considered a delicacy unique to Turkish culture. Sivas, a major center of grain production in many regions of Turkey, is one of the most important cities in terms of wheat flour supply, second only to Konya. This situation allows for the widespread consumption of various products made from wheat flour in Sivas cuisine (Anonymous, 1986). Tel kadayıf is a product in the form of thin strands prepared by mixing flour with water and sometimes milk.

The preparation of tel kadayıf consists of two main stages: boiling the syrup and cooking the kadayıf.

Preparing the Syrup: The syrup, which is vital for the dessert’s consistency, is typically made by boiling equal amounts (for example, 4 water glasses) of water and granulated sugar to prevent crystallization. A few drops of lemon juice are added once the mixture begins to boil.

After the mixture has boiled for about 20 minutes with the pot lid closed, it is removed from the heat and left to rest—that is, to cool.

Cooking the kadayıf: The preparation of the shredded kadayıf continues by pouring melted unsalted butter over it and mixing by hand to moisten the strands. The shredded kadayıf is spread sparingly on a greased baking sheet, and a filling—usually walnuts—is sprinkled in the center. The kadayıf layer is pressed down firmly by hand to ensure it remains compact and intact during baking. The prepared dessert is baked in an 180 °C oven until the top is golden brown.

Syrup Soaking: The final and most critical step in the baking process is temperature control. To achieve the perfect crispness and syrup absorption, care is taken to pour the lukewarm syrup—which has been prepared in advance and allowed to rest—over the kadayıf immediately after it comes out of the oven while it is still hot.