Kadayif
Sign in to saveAlso known as Kadayifi, Engelshaar, Kadayıf
thumb|Kadayif strands, used for preparing different desserts, including knafeh and [[tel kadayıf]] Kadaif, kadayif, kadayıf, kataifi, kadaifi, katayef or kataïf () is a family of Middle Eastern pastry products. In modern Turkish usage, kadayıf often refers specifically to fine shredded pastry dough used in desserts such as knafeh and tel kadayıf. Depending on context, the term may refer either to the dough itself or to finished desserts made from it.
Wikidata facts
- Instance of
- dessert
- Subclass of
- noodle
- Has part
- drinking water
- Image
- CAM00479-1.jpg
Show 3 more facts
- different from
- vermicelli
- location of creation
- Middle East
- Commons category
- Kadaif
via Wikidata · CC0
~2 min read
Encyclopedic overview
5 sectionsContents
- Etymology
- History
- Preparation and usage
- References
- Sources
thumb|Kadayif strands, used for preparing different desserts, including knafeh and [[tel kadayıf]] Kadaif, kadayif, kadayıf, kataifi, kadaifi, katayef or kataïf () is a family of Middle Eastern pastry products. In modern Turkish usage, kadayıf often refers specifically to fine shredded pastry dough used in desserts such as knafeh and tel kadayıf. Depending on context, the term may refer either to the dough itself or to finished desserts made from it.
== Etymology == The Turkish word derives from Ottoman Turkish ( / ), from Arabic (). In Arabic culinary usage, referred to an older family of pastries, while in Turkish the term later came to denote both the shredded dough and the desserts prepared from it.
Excerpted from Wikipedia’s “Kadayif” article, available under the CC BY-SA 4.0 licence.