Kadaif
Kadaif is a juicy, soft and delicious traditional cake that is prepared for festive occasions.
Sastojci
- noodles for kadif
- 200 g of butter
- 5 tablespoons of oil
- 400 – 500 g walnuts
Za agdu
- 1 kg of sugar
- 3 slices of lemon
- water
Meal preparation
Put butter and oil in a pot and heat on a hot stove. Grind the walnuts coarsely. Pour half of the kadaif into the baking dish and spread it evenly so that it does not break too much. Spoon 1/2 of the hot butter over the kadaif and spread the nuts evenly. Spread the rest of the velvet over the walnuts and press lightly with your hands. Pour over the rest of the butter and oil. Kadaif is baked in the oven for one hour at 170 degrees.
Put sugar in a pot and cover it with water one finger above. Add lemon. When it boils, reduce the heat and cook for another 15 minutes.
The baked kadaif is taken out of the oven and cooled for 10 minutes. Pour 1/3 of the agde over the kadaif. Put the Agda back on the stove and cook for another 3 minutes. With hot water, pour 1/3 of the mixture into the tub. Agda is cooked again on the stove for 2 minutes. Cool the agda a little and pour the kadaif. Leave the tub to cool to room temperature.
Serving
Kadaif is served cold, bathed in agdom, with afternoon Turkish coffee.
Related stories
Kadaif is a traditional delicacy, which is prepared for Eid and other festive occasions. The position of the Kadaif is in the East. In the Ottoman Empire, kadaif was prepared for special guests, on special occasions.
