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EASTANBUL DRIED KADAIFI (KADAYIF-KATAIFI)Kadayif: A Legacy Dating Back to Thousand and One Nights TalesKadayif, alongside Baklava, constitutes the two most favorited desserts of Ottoman Cuisine. Early versions of this legendary dish could be traced back even to the Thousand and One Nights Epic. Yet, Kadayif is a traditional Seljuk and Ottoman dessert. Although regarded overwhelmingly within Turkish culinary art, one could deem it as one of the shared gastronomical legacies of countries in the Middle East and Balkans, formerly lands of Ottomans. Therefore, versions such as Greek Kataifi, or Albanian Kadaif point to more or less the same connotation. Historical records also confirm that this imperial dessert is among the dishes mentioned in Sultans Royal Cuisine.Kadayif is essentially a kind of very finely shredded phyllo dough. Although this particular form, dried yet unbaked kadaif, is intended mainly for Kadayif Dessert and other Kadaif- Based Desserts such as Kunefe, it is also utilized as the main or complimentary ingredient in many non-dessert starter or main dish recipes such as Chicken Kataifi Schnitzel, Fish Soup with Kadayif, or Kadayif crusted soleIngredients: Wheat flour, Water. Contains Wheat GLUTEN.
Frequently Asked Questions
- Q: What are the main ingredients in Eastanbul Dried Kadayif? A: The main ingredients are wheat flour and water. This product contains wheat gluten, making it unsuitable for those with gluten allergies.
- Q: How much does the package of Eastanbul Dried Kadayif weigh? A: The package weighs five hundred grams, which is approximately one point one pounds. This size is ideal for multiple dessert and dish preparations.
- Q: Is Eastanbul Dried Kadayif halal-certified? A: Yes, Eastanbul Dried Kadayif is a halal product. It is made following guidelines that respect dietary restrictions.
- Q: How do I prepare Eastanbul Dried Kadayif for cooking? A: To prepare, soak the dried kadayif in warm water until soft, then drain. It can be used in desserts like kunefe or savory dishes like chicken schnitzel.
- Q: Can I use Eastanbul Dried Kadayif for savory dishes? A: Yes, you can use it for savory dishes. It works well in recipes such as Fish Soup with Kadayif and Kadayif-crusted sole.
- Q: What is the best way to store Eastanbul Dried Kadayif? A: Store it in a cool, dry place away from direct sunlight. Keep it sealed in its original packaging to maintain freshness.
- Q: How long does Eastanbul Dried Kadayif last once opened? A: Once opened, it is best consumed within three months for optimal freshness. Ensure it is stored properly to maximize shelf life.
- Q: Is Eastanbul Dried Kadayif suitable for individuals with gluten intolerance? A: No, it is not suitable for individuals with gluten intolerance. It contains wheat gluten, which can cause adverse reactions.
- Q: What makes Eastanbul Dried Kadayif different from other phyllo doughs? A: Eastanbul Dried Kadayif is exceptionally thin and loose, allowing for faster cooking and better syrup absorption in desserts.
- Q: Can Eastanbul Dried Kadayif be used in traditional Turkish desserts? A: Yes, it is commonly used in traditional Turkish desserts like kunefe and puddings. Its texture is ideal for various recipes.
- Q: What should I do if my Eastanbul Dried Kadayif arrives damaged? A: If it arrives damaged, contact the seller for a replacement or refund. Keep the packaging for reference during the return process.
- Q: Does Eastanbul Dried Kadayif contain any allergens? A: Yes, it contains wheat gluten, which is a common allergen. Always check the packaging for allergen information before use.
- Q: Is Eastanbul Dried Kadayif pre-cooked? A: No, Eastanbul Dried Kadayif is not pre-cooked. It must be prepared before use in recipes.
- Q: How versatile is Eastanbul Dried Kadayif in recipes? A: Eastanbul Dried Kadayif is very versatile. It can be used in both sweet and savory dishes, expanding culinary possibilities.
- Q: Can I freeze Eastanbul Dried Kadayif for later use? A: Yes, you can freeze it to extend shelf life. Ensure it is sealed properly to prevent freezer burn.

