Kadayıf

Kadayıf, made with shredded wheat in sugar syrup. You should add ground pistachios on top. Green colour also matches so well.

Kadayıf

Kadayıf, also spelled as “knafeh” or “kunafa” in some regions, is a delicious dessert commonly enjoyed in various Middle Eastern and Mediterranean countries. It’s made from thin strands of shredded phyllo dough (sometimes referred to as “kadayıf” dough) that are layered and typically filled with various sweet ingredients. The dish can be served warm or at room temperature and is often soaked in a sweet syrup to enhance its sweetness and moisture. There are several variations of kadayıf, but two of the most popular types are:

1. Kadayıf with Cheese (Kunafa Nabulsia): In this version, the shredded dough is layered with a mixture of soft, unsalted white cheese (usually a mild, white cheese like akkawi or mozzarella). After baking, it is drenched in a fragrant sugar syrup flavored with rose or orange blossom water. The contrast between the sweet syrup and the salty cheese creates a delightful flavor combination.
2. Kadayıf with Nuts: Instead of cheese, this version of kadayıf is often filled with a mixture of chopped nuts, such as pistachios, walnuts, or almonds, mixed with sugar and spices. The nuts add a delightful crunch and nutty flavor to the dessert. Like the cheese version, it is soaked in syrup after baking.

Kadayıf is popular during special occasions and holidays, and it can be found in bakeries and dessert shops throughout the Middle East and Mediterranean regions. It’s known for its sweet, sticky, and crispy texture, making it a delightful treat for those with a sweet tooth. The choice of ingredients and flavorings may vary from one region to another, resulting in unique regional variations of this classic dessert.