Outline Of Kadayif
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Outline Of Kadayif
Term kadayif () is used to describe a variety of pastry desserts in the Turkish cuisine, including the actual confections and unfinished intermediate products like dough. An Arabic dessert made of similar dough is the knafeh. While the word ''kadayif'' comes from Arabic qatayef linguistically, there is little overlap between the actual Arabic ''qatayef'' and Turkish ''kadayif'' desserts. Kadayif as a generic name for a group of pastry desserts can be found in the cookbook Melceü't-Tabbâhîn (1844). * Unfinished products include: ** Kadayif flour, a special flour made from the Classification of wheat, bisquit class wheat; ** Kadayif dough, ** wire kadayif, also known as ''kadayif noodles'', simply ''kadayif'', ''tel kadayif'', and ''string kadayif'', is a vermicelli-like, semi-processed product made by mixing wheat flour and water, cooked and optionally fried; ** Tray kadaif (TS 10344), per Turkish standard 10344/T3,
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Pastry Desserts
Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as ''Flour confections, baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and Turnover (food), turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make ...
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