Tatname
Recipes

Hatay stone kadayıf (walnut-filled syrup pancakes)

Serves 35Official

Ingredients

  • 1,000 gWheat flour
  • 1,000 gWater step 1
  • 20 gActive dry yeast
  • 12 gBaking soda
  • 600 gWalnut
  • 5 gGround cinnamon
  • 200 gSugar step 4
  • 600 gSugar step 6
  • 700 gWater step 6

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

Start cooking

Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water41%
  2. Wheat flour24%
  3. Sugar19%
  4. Walnut15%
  5. Active dry yeast 0%
  6. Baking soda 0%
  7. Ground cinnamon 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Whisk the flour, water, bicarbonate and yeast for about 3 minutes into a runny batter.

    3 min

  2. Rest the batter for 30 minutes.

    30 min

  3. Pour one ladle (about 60 ml) of batter in a round onto a medium-hot griddle or pan and cook only one side.

  4. Crush the walnuts coarsely in a mortar and mix with the cinnamon and sugar to make the filling.

  5. Put about 15 g of filling inside each cooked pancake and fold it shut.

  6. For the syrup, stir the sugar and water in a pot over medium heat to boil; once boiling, simmer for 15 more minutes and let it cool to lukewarm.

    15 min

  7. Dip the kadayıfs in the lukewarm syrup, leave for 2 minutes to soak up the syrup, then serve.

    2 min

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

Take this recipe