Kadayif
Kadaif, kadayif, kataifi, kadaifi, katayef or kataïf (Arabic: قطايف) is a type of shredded filo strands, used in the cooking of many Middle Eastern pastries and desserts, including the Arabic knafeh and Turkey's tel kadayıf.[1][2][3] It's also used as an ingredient to Dubai chocolate, which became internationally popular in 2024.[4] Kadayif looks like fine noodles, similar to vermicelli,[3] cooked and optionally fried.[5][6]
Kadayif is subject to Turkish standard 10344/T3[7] as a semi-processed (baked) water and flour mix product,[8]
The word kadayıf in Turkish cuisine might designate multiple products, from the actual confections to unfinished intermediate products like dough[9] and flour, that are used to make these specific noodles.[10]
The noodles are made on an oversized rotating griddle, onto which the batter made of kadayif flour, based on wheat, is poured through a sieve with small holes. Kadayif noodles are then packaged into boxes (typically about 1 pound in weight), and sold in refrigerated or frozen form. [10]
The noodles are also known as kadayif noodles, string kadayif, wire kadayif, tray kadayif, tel kadayif,[11][3] the last three names are also used for finished desserts.
References
[edit]- ^ John Ayto (2012). The Diner's Dictionary Word Origins of Food and Drink. OUP Oxford. p. 190. ISBN 978-0-19-964024-9.
- ^ Gil Marks (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. p. 905. ISBN 978-0-544-18631-6.
- ^ a b c Krondl 2011, p. 105.
- ^ Tamura, Yuko (November 28, 2024). "Tokyo's take on that viral chocolate from Dubai". The Japan Times. Retrieved July 14, 2025.
- ^ Savlak & Köse 2013, p. 128.
- ^ Başar & Boz 2023.
- ^ TS 10344/T3 Tel Kadayif (Special Turkish Dessert)
- ^ Seyyedcheraghi, Kotancilar & Karaoglu 2019, p. 4007.
- ^ Walczak-Mikołajczakowa 2023, p. 97.
- ^ a b Eckhardt 2017, p. 22.
- ^ Bezirgan 2024, p. 15.
Sources
[edit]- Eckhardt, R. (2017). "Kadayif". Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey. Houghton Mifflin Harcourt. ISBN 978-0-544-44431-7. Retrieved 2025-07-22.
- 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.
- 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. Bibcode:2019ApEER..17.4007S. doi:10.15666/aeer/1702_40074017.
- 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
- 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) 13. 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.
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