Kadayif 200 gr for making Dubai chocolate and Baklava

History

The history of kadayıf dates back to the Seljuk period. It is stated that kadayıf was included in the list of dishes served in soup kitchens and soup kitchens during the Seljuk and Anatolian Principalities, and that kadayıf was among the sultan's preferences, according to the records in the kitchen notebooks called "Berayı Hassa".

Tel kadayıf is described as "dough prepared with flour and water, poured into thin strips from special molds and dried on hot iron, and a dessert made with it". In some history books, it is stated that the Turks love bakery products very much, therefore every kitchen is rich in terms of materials, and one of these materials is kadayıf and baklava trays.

Production

Water is taken into the dough machine according to the amount of flour. The machine is turned on and the flour is slowly poured into the machine. The dough is turned in the machine for a while to ensure the best mixture of water and flour. After the desired fluidity is achieved, the dough is filtered and taken to the resting tank. It is rested here for a while depending on the weather conditions.

Then the dough is passed through a finely perforated chamber called stil and the casting process begins. The rotating tray is heated from below and poured onto the kadayıf tray. When one turn is completed, it is thrown onto the kadayıf band with the help of a brush on the tray. From there, kadayıf is collected in equal amounts with the help of a worker.

It is thrown onto wire shelves and the steam inside is released. After the kadayıf is rested, it is weighed and packaged, and the production is completed and it is ready to serve.

Although it is microbiologically included in the category of sugary food, the microbiological contamination rate is quite low when kadayıf is stored and kept dry. In addition, it is beneficial to consume it in a short time after the syrup is poured.

Producer Saffet Abdullah, Turkey