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Kadayif: A Delightful Taste of the Eastern Mediterranean

If you’ve never tried kadayif, you’re in for a treat! This unique dessert, made from shredded phyllo dough, is an iconic sweet in Mediterranean and Middle Eastern cuisines. Known for its crunchy texture on the outside and soft, syrup-soaked layers inside, kadayif is a true feast for the senses.

What Makes Kadayif Special?

The magic of kadayif lies in its simplicity and layered flavors. The shredded dough is layered or rolled around a mixture of nuts, usually walnuts or pistachios, then baked until golden and crispy. The final touch is a drizzling of sugar syrup, which brings a perfect balance of sweetness without overwhelming the natural flavors of the nuts and butter.

Different Styles Across Regions

In Greece, Turkey, and the Levant, you’ll find regional variations on kadayif. Some add cinnamon or cloves, while others may serve it with a dollop of clotted cream or a sprinkling of crushed pistachios on top.

How to Enjoy Kadayif

Kadayif pairs beautifully with a cup of hot tea or coffee. Its rich texture and sweet taste are complemented perfectly by a warm, comforting drink. For a more indulgent treat, add a scoop of vanilla or mastic-flavored ice cream on the side.

Making Kadayif at Home

Although kadayif may look complex, it’s a straightforward dessert once you get the hang of handling the shredded phyllo. You can find ready-to-use kadayif dough in many stores, and from there, it’s all about layering the nuts and syrup to your liking.

Whether you enjoy it on special occasions or just because, kadayif is a wonderful way to explore the flavors of the Eastern Mediterranean. Try it out and bring a little taste of tradition to your table!

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Ingredients

500gr kadayfi dough
250-300 gr./ 10oz walnuts , chopped
150 gr. / 6oz Pistachios , chopped
1 tsp ground cinnamon
a pinch ground clove
250 gr./ 9oz unsalted butter

For the syrup:

450 gr. / 15oz sugar
330 gr. / 11oz water
peel of 1 lemon
1 cinnamon stick

Directions

Add all the ingredients for the syrup into a small pot and bring to the boil. As soon as the sugar has dissolved, the syrup is ready. Set aside.
In a blender add the walnuts, pistachios, ground clove and cinnamon; pulse until the walnuts are roughly chopped (not powdered)
Melt the butter and with a cooking brush butter the bottom and sides of a baking pan. 26-28cm.
Unroll the Kataifi dough from the plastic sleeve. Work the kataifi dough with your hands, tearing apart the shreds and gently spreading the strands out a bit if they clump together, in order to get fluffy.
Cover the Kataifi dough with a slightly damp towel.
Take one piece of the kataifi dough, and spread it on a working surface or on your palm.
Drizzle with melted butter and place 1 teaspoon of the filling at one end.
Roll it up tightly, folding inwards the sides, to form a small cylinder.
Place the kataifi roll in the pan and brush with melted butter, using the cooking brush to shape it a little bit.
Repeat with the rest of the kataifi dough and filling.
Place the kataifi rolls the one next to the other, leaving no gaps between them and drizzle with a little bit more butter.

Bake the kataifi in preheated oven at 170-180C for about 1 hour ,until nicely coloured and crispy.As soon as you turn the kataifi out of the oven, ladle slowly the ¾ of the cold syrup over the for kataifi, enabling each ladle to be absorbed.

Cover the pan with a towel and set aside for 10 minutes. Ladle the rest of the syrup over the kataifi and wait until absorbed.

Serve kataifi with a full spoon of vanilla ice-cream. Enjoy!