Kadayif (kataifi, kadayifli) is an angel hair pastry. It comes finely shredded that is a popular Middle Eastern ingredient and is a Turkish favourite. Here's why it's mandatory to keep some shredded pastry in that pantry of yours...
These are made with ground nuts and are scattered with freshly ground pistachios over the top. is lovely as a dessert with thick cream, ice cream or yoghurt, or on its own as an afternoon treat.
Source: Hardie Grant Books
Muhammara is a classic Turkish dip made from roasted capsicum and walnuts, and goes wonderfully with crispy prawns - we have Series 1 ofTurkish restaurant Anason to thank for their popular dish of .
Crunchy prawns with walnut muhammara (kadayifli karides) Source: Alan Benson
With cheese and syrup, this is a Turkish specialty. Hot tip: It should definitely be eaten hot, while the cheese is still oozing.
Source: Turkish Fire
Kataifi is used in this base of this sweet tart that is layered with vanilla custard and finished with cream and almonds.
Source: Souvlaki for the Soul
version of a traditional still has all the soul of the original, with the addition of shredded kataifi pastry hugging the marinated chicken centre.
Whether you call it knefe, kanafeh, knafe, or "that Middle Eastern cheese sweet"...a cheesy dessert by any other name would taste just as good and this week's Middle Eastern wonder comes from and Kepos Street Kitchen. #lookatthatpoppingpistachio
Kanafeh with apple tea Source: The Chefs' Line
The is traditionally rolled into cylinders. With honey and spice, uses a muffin pan to make pastry nests instead. Serve with ice cream or Greek-style yoghurt and you'll never look back.
Nut and honey pastry nests
