Kadayif

The Turkish word derives from Ottoman Turkish ( / ), from Arabic (). while in Turkish the term later came to denote both the shredded dough and the desserts prepared from it. == History ==

Kadayif is of Middle Eastern origin. Medieval Arabic is generally regarded as an antecedent of Ottoman and Turkish kadayıf forms, which developed into a broader category of pastries and desserts. In Turkish cuisine, kadayıf came to include several distinct preparations, including tel kadayıf and other regional or finished dessert forms. According to The Oxford Companion to Sugar and Sweets, the oldest known qaṭāʾif appear in a tenth-century Abbasid cookbook. Turkish scholarship likewise treats kadayıf as an Arabic-derived sweet that later developed multiple forms in Seljuk, Ottoman, and modern Turkish cuisine. == Preparation and usage ==

Modern tel kadayıf consists of very fine strands resembling vermicelli. It is produced from a thin batter made with special-purpose kadayıf flour, poured through fine openings onto a heated rotating griddle, where it cooks into hair-like strands. These strands may be sold fresh, refrigerated, or frozen as an intermediate product, or used in finished desserts. In Türkiye, tel kadayıf is covered by standard 10344/T3 as a semi-processed flour-and-water product. Finished desserts made from kadayıf strands are typically baked or fried and then soaked in sugar syrup. The strands are also known as kadayif noodles, string kadayif, wire kadayif, tray kadayif, and tel kadayıf, although some of these names are also used for finished desserts. == References ==