Wire Kadayif Dessert
Portion: 
Preparation: 
( 64 oy 4,11/5)
Eid means kadayif dessert for me. It is so ingrained in me that if there is no kadayif dessert, that holiday seems incomplete to me. I remember it like it was yesterday that my late grandmother gave the sherbet of the kadayif she baked after breakfast on the morning of the feast and waited for that dessert to cool...
Many people complain that they cannot keep the consistency of the kadaif dessert. The logic is quite simple when making kadayif, 1 to 1 measure always gives the most accurate result. For example, 1 kilo of kadayif, 1 kilo of sugar, 1 liter of water.
In order for the kadayıf you get from raw to be laid more easily and to get the butter, it is necessary to finely chop it and then reduce it a little more with the help of a knife.
You can prepare the kadaifi fresh, or you can bake it beforehand and then use sherbet a day later. Then you need to pour the syrup hot, as the kadaif will be cold.
Love…
Ingredients for Tel Kadayif Dessert Recipe
- 500 gr wire kadayif (raw)
- 1 cup melted butter + 2 tablespoons butter
- 150 g walnuts
For sherbet:
- 4 cup powdered sugar
- 4,5 water glass of water
- Quarter lemon juice (the peel will be thrown into the syrup)
How to Make Tel Kadayif Dessert Recipe?
- For the syrup, put the sugar and water in the pot. Add lemon juice to it and discard the lemon peel. Boil for 15 minutes on medium heat until thickened. Remove the thickened syrup from the stove and let it cool.
- Finely chop the wire kadayif, chop it with the help of a knife and crumble it.
- Chop the walnuts or chop them coarsely by passing them through a rondo.
- Grease my pyrex or a medium sized baking tray with butter. Take half of the kadayif you have prepared on the tray, pour half of the butter on the kadayifs, mix with your hands and lay them on the tray by pressing.
- Distribute the walnut kernels evenly over the kadayıf. Dip the remaining wire kadayif into the remaining butter and lay it on it.
- Bake the kadaifs in a preheated 200 degree oven until golden brown. When one side of the kadaif is browned, put on oven mitts and take it out of the oven. Turn the kadaif on the other side without breaking it and bake for 10 minutes.
- Let the hot dessert you get from the oven rest for 2-3 minutes and pour the cold syrup on it. Take the sweet syrup and let it rest until it cools down. Serve by slicing.
It is said that if the kadayif is hot, the syrup is poured warm or cold. As soon as it comes out of the oven, I bring together the hot kadaif hot sherbet. it's amazing….. it doesn't make dough….
Do you know how many glasses are made of 300 grm wire kadayif?
With a ratio of 3/5, the following results are obtained:
Materials:
300 gr wire kadayif (raw)
0,6 cup melted butter + 1,2 tablespoons butter
90 g walnuts
For sherbet:
300 gr granulated sugar
300 ml water
Quarter lemon juice (the peel will be thrown into the syrup)
merhaba
My kadayif is dry and when I say that it will be well browned, it is overcooked. It does not soften the syrup enough. Where am I going wrong, is there any harm in the oven's fan working during cooking? Is it dry because of that?
We are making raw wire kadayif and I have a problem while turning it. If I do it without turning it, somehow it gets browned all over the place in the tray.
No problem then. Yours sincerely
hello, we will only operate the upper part of the oven, since we need to turn it, I thought that only the upper part will work, I do not understand why we need to turn it, I would be glad if you could help me.
Hello Hacer, for equal frying on both sides. If the bottom is browning as well as the top, there is no need to turn it. Yours sincerely
The recipe is very good, thank you, but if you give an answer that we need to translate it, I would be happy, thanks.
We did it yesterday, my wife and I didn't let me turn the gold, he said. it's too dry on the top :( so it didn't turn out like this :(
Follow the recipe, the mixing of the spouses in the kitchen work may not always give good results :)
exactly:)
Hello, do we pour the syrup of pre-baked kadayif immediately after taking it from the stove? Do we need to wait a bit for the first temperature to come out?
Hello; I bought solid, baked wire kadayif, sold in that package, from the market. It says how to make it on it, but I wanted to ask you if there is a different but more delicious recipe. If you can help with a recipe I would be very grateful. thanks in advance…
My advice is, if you don't have two identical trays, don't turn them upside down.
The oven cooks from both the bottom and the top. Cake, revani vs. It turns brown on both sides while doing it.
Do we still need to turn the kadayif inside out? I don't think I can translate.
Is the top of the kadayif covered after the syrup is poured?