Tel kadayıf
 | |
| Type | Kadayıf |
|---|---|
| Place of origin | Turkey |
| Created by | Ottoman cuisine |
Tel kadayıf (Turkish: tel kadayıf) is a Turkish syrup-soaked pastry dessert made from fine strands of kadayıf dough.[1][2] It is commonly served during Ramadan, though it is also eaten throughout the year.[3][4] It is typically prepared by layering kadayıf strands with butter and a filling such as walnuts or pistachios, baking the pastry, and then pouring sugar syrup over it before serving.[5][6][7]
Varieties in Ottoman cuisine
In the first Ottoman printed cookbook, Melceü't-Tabbâhîn, there is a recipe as Âdi Tel Kadayıf.[8][9]
See also
References
- ↑ "Geçmişten Günümüze Türk Tatlı Tarihi". RumeliDE Dil ve Edebiyat Araştırmaları Dergisi (in Turkish). 2025. Retrieved 21 March 2026.
- ↑ Güney, Sezen (2022). "Foods spreading from Turkish cuisine to the world". Journal of Multidisciplinary Academic Tourism. Retrieved 21 March 2026.
- ↑ "Kadayıf imalathanelerinde ramazan yoğunluğu". TRT Haber (in Turkish). 8 May 2020. Retrieved 21 March 2026.
- ↑ "Kadayıf ustalarının 'ramazan' telaşı". Anadolu Ajansı (in Turkish). 15 May 2018. Retrieved 21 March 2026.
- ↑ "Kadayıf". Kültür Portalı (in Turkish). Republic of Türkiye Ministry of Culture and Tourism. Retrieved 21 March 2026.
- ↑ "Diyarbakır'ın tescilli burma kadayıfı Ramazan Bayramı'na da lezzet katacak". TRT Haber (in Turkish). 12 May 2021. Retrieved 21 March 2026.
- ↑ "Fındıklı Kadayıf". Kültür Portalı (in Turkish). Republic of Türkiye Ministry of Culture and Tourism. Retrieved 21 March 2026.
- ↑ "Archived copy" (PDF). Archived from the original (PDF) on 2021-11-03. Retrieved 2022-02-07.
{{cite web}}: CS1 maint: archived copy as title (link) - ↑ Kâmil, Mehmet (1859). Melceü't-tabbâhın. Aşir Efendi Destgahı.
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