How to Make Tel Kadayıf at Home Using a Bottle (I Don’t Buy the Store-Bought Kind Anymore) (With Video)? This recipe, which is in dozens of people’s cookbooks, and.
Ingredients
- 2 cups lukewarm water
- at room temperature
- 2 cups flour
- 4 tablespoons vegetable oil
- 1 cup minus one finger’s width of
- starch (corn or wheat)
- A pinch of salt
- 3–4 tablespoons butter
- As many walnut halves
- as you like
- 1.5 cups granulated sugar
- 1.5 cups water
- 1 small slice of lemon
- 1 teaspoon molasses
Preparation
- Add the water, salt, and oil to the mixing bowl first, and mix well.
- Then, gradually add the starch and flour until you have a smooth, homogeneous, and pourable batter.
- Blend for a few minutes to ensure there are no lumps left.
- Pour the prepared batter into the bottle.
- Now, let’s prepare the bottle cap for pouring the batter. I punched five holes side by side using a small sewing needle; if this is your first time, just make one or two holes—just make sure the holes aren’t too close together.
- Next, attach the lid to the bottle’s mouth and start pouring the batter into a well-heated, non-stick skillet using circular motions.
- Make sure the batter doesn’t pile up too much; pour it quickly, either in a zigzag pattern or in circular motions.
- After letting it sit for a few seconds over medium heat, immediately scoop up the pancake with a skewer, transfer it to a cloth, and continue this process until all the batter is used up.
- Since we’ll be serving them cold, let’s prepare the syrup.To do this, add the syrup ingredients to a pot and start cooking over the stove until the sugar dissolves.
- Once the water starts to boil, turn the heat down to low and simmer for about 15 minutes until the syrup thickens.
- Transfer the syrup to a separate container and let it cool.
- Break the cooked kadayif into a few pieces without crumbling them too much, and add the butter.
- After mixing well, spread half of the kadayif on the bottom of a pan that has been greased with one tablespoon of butter and molasses.
- Sprinkle the walnuts on top, then spread the remaining kadayif over them.
- Press down firmly with a flat plate to ensure the kadayif is tightly packed.
- Then place the kadayif on the stove over the largest burner on the lowest heat; cook covered for 15–20 minutes, or until the bottom is golden brown.
- Use a plate to flip it over to the other side.
- Add 1 tablespoon of butter to the pan.
- Place the kadayif back in the pan and cook this side for about 6–7 minutes, until it’s beautifully golden brown.
- Pour the ice-cold syrup over the hot, freshly cooked dessert.
- Now that we’ve prepared the kadayif and the dessert, we invite everyone to give it a try.
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 10 min
- Cooking: 15 min
- Servings: 3
- Published: 05.09.2026
Recipe Images
Recipe Author
Gül Demir
12 recipes
ilaydapastalari1
• 05.09.2026 10:16Fikir güzel; ben üzerine daha az sos kullanırdım.