Ingredients
- 150 g raw shredded kadayif
- 1 egg
- A small bowl of chopped walnuts
- Vegetable oil for frying
- Ground green pistachios
- 2 water glasses of water
- 2 water glasses of granulated sugar
- Juice of a quarter lemon
Preparation
- First, prepare the syrup for your dessert.
- For the syrup: Add 2 water glasses of water and 2 water glasses of sugar to a saucepan. Stir until the sugar dissolves. If you don’t stir during this process, your syrup will crystallize more quickly.
- Once the syrup starts to boil, reduce the heat and continue boiling for 20 minutes. Add the juice of a quarter lemon 15 minutes before removing the syrup from the heat. Once the syrup is ready, remove it from the heat and let it cool.
- If you add the lemon juice right before taking it off the heat, the syrup will crystallize. The consistency of the syrup you’ve prepared will be quite thick.
- Meanwhile, tear off long strips from 150 grams of raw kadayif (so that they form rectangles). Then, place about 1 teaspoon of walnuts at one end of each piece of kadayif. Finally, roll the kadayif tightly lengthwise. When purchasing kadayif, make sure it is fresh and uncut.
- Crack 1 egg into a large bowl and beat it well. Then, lightly dip the rolled kadayif strips into the egg and, without letting them sit, fry them in hot, abundant oil until they turn a deep golden brown.
- Do not squeeze the kadayif coated in egg with your hands. This is because the inside of the kadayif will become eggy, and it will smell like egg even after cooking.
- Remove the fried kadayif rolls from the oil. Then immediately dip them into the cold syrup you prepared and let them sit for 1 minute.
- Next, drain the kadayif dolma (from the Erzurum region) from the syrup. Garnish with ground green pistachios and serve warm.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 0 min
- Cooking: 0 min
- Servings: 4
- Published: 09.08.2026
Recipe Images
Recipe Author
Nazlı Arslan
12 recipes
