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.
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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.