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Kadaif Turkish Original Recipe

Updated: Feb 14

  • Kadaif is originally from Arabia. The word kadaif means velvety and soft, which is exactly what this cake is. Turks adopted this delicacy as a traditional cake, and it is always prepared before Bayram. Follow recipe.

Ingredients: cup 200 ml, round baking mold 38 cm., simple, total time: 60 min.
  • 400 g of kadaif

  • 150 g of room temperature butter/ diced

  • 250 g of chopped walnuts

  • Syrup

  • 4 glasses of water/ 200 ml glasses

  • 3.5 cups of fine sugar

  • 2 bags of vanilla sugar/ 20 g

  • 1 Tablespoon of lemon juice

  1. First prepare the syrup.

  2. Pour the sugar, vanilla sugar, lemon juice and water into a medium saucepan, mix well and cook on a slightly moderate heat.

  3. Take a round baking tray and spread with half of the total amount of butter.

  4. Turn on the oven at 180 °C to heat up.

  5. In another pan, separate the kadaif with hands.

  6. After that, place the kadaif in a round baking mold with butter, where we will bake it.

  7. You don't need to press it with your hands, leave it as it is to find a place in the pan.

  8. Spread the rest of the butter on the tops of the kadaif, evenly.

  9. Put the kadaif to bake in the oven. Bake until the kadaif is lightly browned on top.

  10. When you put the kadaif to bake, immediately put the pot to boil the syrup.

  11. After boiling, cook syrup for another 15 minutes at medium temperature. After that, turn it off and leave the syrup aside.

  12. When the butter has melted and the kadaif has turned a little brown, it should be taken out and stir. Stir with the help of two big forks. Stir the loose kadaif on all sides, so that the butter blends with everything.

  13. After that, add the chopped walnuts and stir a little again.

  14. Flatten carefully the kadaif with walnuts slightly and place in the oven to bake. 20 minutes.

  15. When the kadaif is ready, take it out of the oven and let it rest for 7 minutes.

  16. Pour hot kadaif syrup over it.

  17. Cover the watered kadaif with baking paper to make it crispier.

  18. Let it rest at room temperature to slowly absorb the syrup, about 2 hours.

  19. Cut the kadaif into rhomboid cubes and serve in smaller dessert plates.

  20. If you want, you can decorate each cube with half a walnut. Buon appetito!

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