Kadayif

For a topical guide, see Outline of 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] Kadayif looks like fine noodles, similar to vermicelli,[3] cooked and optionally fried.[4][5]

Kadayif is subject to Turkish standard 10344/T3[6] as a semi-processed (baked) water and flour mix product.[7]

The word kadayıf in Turkish cuisine might designate multiple products, from the actual confections to unfinished intermediate products like dough[8] and flour, that are used to make these specific noodles.[9]

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 or 450 grams in weight), and sold in refrigerated or frozen form.[9]

The noodles are also known as kadayif noodles, string kadayif, wire kadayif, tray kadayif, tel kadayif,[10][3] the last three names are also used for finished desserts.

References

  1. ^ John Ayto (2012). The Diner's Dictionary Word Origins of Food and Drink. OUP Oxford. p. 190. ISBN 978-0-19-964024-9.
  2. ^ Gil Marks (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. p. 905. ISBN 978-0-544-18631-6.
  3. ^ a b c Krondl 2011, p. 105.
  4. ^ Savlak & Köse 2013, p. 128.
  5. ^ Başar & Boz 2023.
  6. ^ TS 10344/T3 Tel Kadayif (Special Turkish Dessert)
  7. ^ Seyyedcheraghi, Kotancilar & Karaoglu 2019, p. 4007.
  8. ^ Walczak-Mikołajczakowa 2023, p. 97.
  9. ^ a b Eckhardt 2017, p. 22.
  10. ^ Bezirgan 2024, p. 15.

Sources

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