Kadayif
Middle Eastern pastry dough
From Wikipedia, the free encyclopedia
Kadaif, kadayif, kataifi, kadaifi, katayef or kataïf (Arabic: قطايف) is a type of shredded filo strands, used in the cooking of many Middle Eastern pastries and desserts, including the Arabic knafeh and Turkey's tel kadayıf,[1][2][3] which is subject to the country's standard 10344/T3[4] as a semi-processed (baked) water and flour mix product.[5] [6] The word kadayıf in Turkish cuisine might designate multiple products, from the actual confections to unfinished intermediate products like dough[7] and flour, that are used to make these specific noodles.[8]
Kadayif looks like fine noodles, similar to vermicelli,[3] cooked and optionally fried.[9]
The kadayif noodles are made on an oversized rotating griddle, onto which the batter made of kadayif flour, based on wheat, is poured through a sieve with small holes. Kadayif noodles are then packaged into boxes (typically about 1 pound or 450 grams in weight), and sold in refrigerated or frozen form.[8]
The noodles are also known as kadayif noodles, string kadayif, wire kadayif, tray kadayif, tel kadayif,[10][3] the last three names are also used for finished desserts.
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