How to make Stuffed Kadaif? There are also 4 comments to give you an idea. Recipe tricks, thousands of recipes and more... Türk 40 minutes, stuffed kadayif with walnuts, kadayif, tricks of making stuffed kadayif, practical desserts with syrup, desserts with syrup, fresh kadayif, Turkish cuisine desserts, local desserts, Desserts

Stuffed Kadaif

Portion: 6-8 Persons Preparation: 20 min Cooking: 20 min
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Hello Dear Friends,

Today, I am sharing with you one of the most loved desserts of our kitchen and in my opinion, the most suitable for the month of Ramadan. Although this recipe may seem difficult, if you follow the tricks, it is one of the simplest and most delicious desserts in the world.

250 gr kadayif may seem like little to you, but if you are not going to prepare it for a very crowded group, this amount is more than enough because it comes out to be between 14-16 stuffed and 1 is enough for 2 person. If you are going to try it for the first time, do not keep the amount of kadayif and ingredients low. There may be 1-2 casualties in the first wrapping attempts :)

local sweets

Now, first of all, make sure that the kadayif you buy is very fresh. If it is not fresh, it will break while wrapping. The other important point is that it was not in long pieces as possible, if it is short, it is almost impossible to wrap it. For this reason, if you have the opportunity, buy it from the dough shop by stating that you will make the stuffing.

It is important that your sherbet is plentiful and cold, if you are determined to make this dessert, prepare the sherbet in the morning and set it aside with a saucepan. So you don't waste time when you start work.

kadayif_dolmasi_recipe

Wrap the kadaifs as tightly as possible so they don't open up too much while frying.
Do not squeeze the kadaifs too much to release the eggs, it is enough to squeeze them lightly, anyway, there is no egg smell etc.

kadayif_stuffed_how to_do

Deep fat is required for frying. You can put the oil in the smallest pot or sauce pan in the house to avoid wasting too much oil. If you make 2-3 pieces one by one instead of frying at the same time, you will ensure that the oil remains at the same temperature.

Love…

Ingredients for Stuffed Kadayif Recipe

  • 250 g fresh kadayif
  • 1 cup walnut kernels (pulled in a food processor)
  • 2 large eggs
  • 2 tea glass of milk

For the syrup:

  • 3 cup powdered sugar
  • 2 water glass of water
  • 3-4 drops of lemon juice

For frying:

  • 1,5-2 cups of oil

For service:

  • Walnuts or filet peanuts

How to Make Stuffed Kadaif Recipe?

  1. For the syrup, bring the water and sugar to a boil over medium heat. After the sugar melts, let it simmer for another 5 minutes. Add lemon juice, mix and boil for 1-2 more minutes, then remove from the stove. Leave the syrup to cool.
  2. Beat the eggs well in a bowl. Add milk to it, mix and set aside.
  3. Heat the liquid in a small saucepan.
  4. Take a piece of kadayif and smooth it out by hand. Put some walnuts on the tip and cover the upper part over the walnuts. Press firmly with your thumb and wrap.
  5. Dip the stuffing in egg milk, squeeze very lightly to remove any excess egg.
  6. Fry the dolmas by turning them in hot oil.
  7. Put the fried stuffed peppers in cold syrup. Take the syrup on the serving plate after 4-5 minutes.
  8. Let it rest for 10-15 minutes, sprinkle with peanuts or walnuts and serve.
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"Stuffed Kadaif4 comments for ”

  • on July 25, 2014 at 22:06
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    You explained it very well, but there are two small differences from what we do. First, we do not pull it in the robot so that it does not smell the coconut oil, but we break it with a mallet in a kitchen bag. Secondly, we prepare the stuffing by adding granulated sugar to the walnut we cracked in the size of a lentil grain.

    Answer
    • On April 25, 2019 at 01:41 PM
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      When we put 1 to 1 sugar together with walnuts, do we throw it into sherbet after frying?

      Answer
  • on July 23, 2014 at 14:39
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    As a Erzurum native, I pass out when I see stuffed kadayif :-) Your hands look super healthy..

    Answer
    • on July 23, 2014 at 15:40
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      It's great to hear from an Erzurum native :) Thank you. Love…

      Answer

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