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Hatay tel kadayıf (kadayıf strands)

Whole recipeOfficial

Ingredients

  • 1,000 gWheat flour
  • 1,000 gWater

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

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

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Allergens

Allergen information is not complete yet.

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

Cross-section

  1. Water50%
  2. Wheat flour50%

Ingredients by weight, heaviest at the bottom.

Method

  1. Whisk or mix the flour and water in a large bowl into a runny batter.

  2. Put the batter into the cezve of the kadayıf griddle. Once the griddle is hot, wipe it with a clean cloth and spin it quickly. Open the cezve valve and let the batter run through small holes onto the spinning griddle; fine strands cook in about 1 minute. Lift them off with a clean cloth.

    1 min

  3. Keep the cooked strands between cloths so they do not dry out.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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