Yassı Kadayıf (Flat Turkish Kadayıf Pastry)

In a saucepan, bring 5 water glasses of water, 4 water glasses of granulated sugar, and a few drops of lemon juice to a boil. Once it begins to crystallize, remove from heat. Transfer the sugar syrup into a wide glass dish.

Using a knife, trim the thick edges off 16 flat kadayıf pieces (1 package). Beat 3 eggs, dip the flat kadayıf pieces into the beaten egg, and fry them in 1 water glass of vegetable oil until golden. Place the fried kadayıf directly into the sugar syrup. Serve with kaymak (Turkish clotted cream).

About This Recipe

Kadayıf's history stretches back to the Seljuk era, and records from the palace kitchen notebooks known as "Berayı Hassa" indicate it was among the sultan's favorite desserts. It is widely enjoyed as a sweet treat primarily in the Balkans, Turkey, and the Middle East. The word "kadayıf" is the plural form of the Arabic word for velvet. It is a syrup-soaked dessert made from a dried dough prepared with flour and water, poured through special molds onto a hot griddle in thin strips.

Known as "Arap kadayıfı" in the Antalya region, this dessert is also referred to as "Yassı kadayıf" (flat kadayıf) or "Taş kadayıf" (stone kadayıf) in some parts of Turkey. What sets flat kadayıf apart begins with its dough: a loose batter is made by mixing semolina flour, hot water, and yeast. This batter is then poured onto a metal griddle called a kadayıf hearth and cooked on one side only. 

We love recreating regional flavors and unique tastes at home, don't we? Just like the Giresun Kadayıf dessert from our Black Sea region. Today, we're bringing you the Yassı Kadayıf recipe from Turkey's Mediterranean region, with the Tarifi Kolay touch. Enjoy the process — bon appétit…