Ingredients for Kadayıf with Pistachios (Tel Kadayıf)
- 400 g kadayıf (shredded phyllo pastry)
- 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) vegetable oil
- 2 tablespoons butter
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) ground pistachios
- For the syrup:
- 4 water glasses (about 800 ml / 3 1/3 cups) water
- 3 water glasses (about 600 ml / 2 1/2 cups) granulated sugar
- 2–3 drops lemon juice
How to Make Kadayıf with Pistachios (Tel Kadayıf)
Pull apart 400 g of kadayıf (shredded phyllo pastry) into a small baking tray. In a pan, melt 2 tablespoons of butter together with 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil, then pour the mixture over the kadayıf and toss to coat evenly. Spread half of the kadayıf on the bottom of a glass baking dish. Sprinkle 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of ground pistachios over the top. Layer the remaining kadayıf on top of the pistachios. Bake in a preheated oven at 190°C (375°F) until golden and crispy.
For the syrup: Combine 4 water glasses of water, 3 water glasses of granulated sugar, and 2–3 drops of lemon juice in a saucepan and bring to a boil. Once the syrup has cooled, pour it over the baked kadayıf.
About This Recipe
Kadayıf is a syrup-soaked dessert with a history stretching back to the 1700s. It can also be described as a semi-finished product made by pouring a batter — prepared by adding drinking water to sifted wheat flour — onto a hot griddle using the proper technique, cooking it into thin sheets or strips, and frying them as needed.
One of the must-haves on Ramadan iftar tables is Walnut Tel Kadayıf, and the other is undoubtedly Pistachio Tel Kadayıf. And if you're looking for a kadayıf recipe that breaks the mold, look no further than our Raisin Tel Kadayıf recipe. The Pistachio Tel Kadayıf recipe we've prepared for you today is sure to impress your loved ones. Enjoy!
