Pistachio Kadayif (Raw)
The pleasure of baking the freshest pistachio kadayif in your own oven. Plenty of green Antep pistachios are tucked between buttered fine strands and it arrives raw, ready to bake. You bake it in a preheated oven until both sides turn golden and crisp, and the moment it comes out you drizzle its cold syrup over it little by little while hot. You adjust the dose of syrup to suit your taste.
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Selected size: Small · 500 g
Pistachio kadayif is a dessert of Gaziantep cuisine loved as much as baklava. Plenty of green Antep pistachios are placed between the fine strand dough, then baked and sweetened with syrup. This form, offered raw, brings to your table the pleasure of baking the freshest shredded kadayif in your own oven.
In the traditional method the shredded kadayif is rubbed with melted clarified butter, half of it is spread over the tray and pressed, plenty of Antep pistachios are scattered over it and the remaining kadayif is laid on top like a lid. The raw kadayif we prepare reaches you at exactly this stage, ready to bake. The pleasure of baking and adding the syrup is yours.
As it bakes in a home oven the aroma of pistachios fills the kitchen, and the strands turn golden and crisp. Serving the warm slices at your own table with a plain Turkish coffee or tea is a pleasure of its own. You adjust the amount of syrup to suit your taste.
At Antepside we send pistachio kadayif raw, ready to bake. Bake it in a preheated oven until both sides turn golden, and the moment it comes out drizzle your cold syrup over it little by little while it is still hot. It is ready to serve after resting for a few hours.
This product contains Gluten, Milk and Tree nuts (Antep pistachio). Our products are prepared in the same facility as products containing gluten, milk, egg, tree nuts (Antep pistachio, walnut) and sesame, so cross contamination may occur.
- Gluten
- Milk
- Tree nuts (Antep pistachio)
Bake the raw pistachio kadayif in a preheated oven at about two hundred degrees until both sides turn golden. It is ready when the kadayif turns crisp and takes on a nice colour. Keep an eye on it while it bakes, as the strands can brown quickly.
Before baking you can store it in the refrigerator for a few days, or for longer in the freezer. The most important tip is the temperature of the syrup. When the kadayif comes out of the oven hot, drizzle cold syrup over it little by little, let it rest for a few hours and serve it that way.
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