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Tel Kadayıf
Tel kadayıf () is a Turkish dessert commonly served during the month of Ramadan. Kadayıf noodles are used in making tel kadayıf. It is baked in the oven after nuts such as peanuts or walnuts are placed between the layers of kadayıf noodles. It is served by pouring a sugary syrup on it. Varieties in Ottoman Cuisine In the first Ottoman printed cookbook, Melceü't-Tabbâhîn, there is a recipe as Âdi Tel Kadayıf . See also * List of Middle Eastern dishes *Knafeh Knafeh () is a traditional Arab dessert made with '' kadayif'' (spun pastry dough) layered with cheese and soaked in a sweet, sugar-based syrup called attar. Knafeh is a popular throughout the Arab world, especially in the Levant, and is often s ... References {{reflist Turkish desserts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkey
Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armenia, Azerbaijan, and Iran to the east; Iraq, Syria, and the Mediterranean Sea to the south; and the Aegean Sea, Greece, and Bulgaria to the west. Turkey is home to over 85 million people; most are ethnic Turkish people, Turks, while ethnic Kurds in Turkey, Kurds are the Minorities in Turkey, largest ethnic minority. Officially Secularism in Turkey, a secular state, Turkey has Islam in Turkey, a Muslim-majority population. Ankara is Turkey's capital and second-largest city. Istanbul is its largest city and economic center. Other major cities include İzmir, Bursa, and Antalya. First inhabited by modern humans during the Late Paleolithic, present-day Turkey was home to List of ancient peoples of Anatolia, various ancient peoples. The Hattians ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa. Sources The Ottoman palace kitchen registers (''matbah-i amire defterleri'') are important primary sources for studies of early modern Ottoman cuisine containing information on ingredients and names of food dishes cooked by the palace kitchens. Many cookbooks were published beginning in the 19th century reflecting the cultural fusions that characterized the rich cuisine of Istanbul's elites in the Late Ottoman period as new ingredients like tomatoes became widely available. There are few extant recipe collections before this era. The earliest Ottoman cookbook is credited to Muhammad Shirvânî's 15th-century expansion of the earlier Arabic ''Kitab al-Tabikh'' by Muhammad bin Hasan al-Baghdadi. '' Diwan Lughat al-Turk'' (the earliest Turkish language dictionary) is often consulted as a source for the influenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kadayıf
''Kadaif,'' ''kadayif'', ''kataifi'', ''kadaifi,'' ''katayef'' or ''kataïf'' (Arabic: قطايف) is a type of shredded filo strands, used in the cooking of many Middle Eastern pastries and desserts, including the Arabic ''knafeh'' and Turkey's ''tel kadayıf''. See also *Dubai chocolate Dubai chocolate () is a chocolate bar containing a filling made with kadayif and pistachio. It was created by Emirati Fix Dessert Chocolatier in Dubai, and was popularized in 2024 by influencers on social media, especially TikTok. Description Du ... References {{Arab-cuisine-stub Middle Eastern cuisine Doughs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements such as yogurt, ayran, kaymak, gains influences from Mediterranean cuisine, Mediterranean, Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and Eastern European cuisine, Eastern European cuisines. Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the European anchovy, Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramadan
Ramadan is the ninth month of the Islamic calendar. It is observed by Muslims worldwide as a month of fasting (''Fasting in Islam, sawm''), communal prayer (salah), reflection, and community. It is also the month in which the Quran is believed to have been revealed to the Prophets of Islam, Islamic prophet Muhammad. The annual observance of Ramadan is regarded as one of the five pillars of Islam and lasts twenty-nine to thirty days, from one sighting of the Hilal (crescent moon), crescent moon to the next. Fasting from dawn to sunset is obligatory (''fard'') for all adult Muslims who are not acute illness, acutely or chronic illness, chronically ill, travelling, old age, elderly, breastfeeding, Pregnancy, pregnant, or Menstruation in Islam, menstruating. The predawn meal is referred to as ''suhur'', and the nightly feast that breaks the fast is called ''iftar''. Although rulings (''fatawa'') have been issued declaring that Muslims who live in regions with a midnight sun or pola ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Melceü't-Tabbâhîn
''Melceü't-Tabbâhîn'' (Ottoman Turkish: ملجأ الطباخين, ''The Sanctuary of Cooks'' or ''The Refuge of Cooks''), the first Ottoman Turkish cookbook, was written in 1844 by Hoca Mehmed Kâmil, a lecturer at the Imperial School of Medicine in Galatasaray, Istanbul. Contents The cookbook contains almost 300 recipes divided into 13 chapters, as follows: * Chapter 1: Soups ( çorba) - 6 recipes ** Includes recipes for balık çorbası (Turkish fish soup) and a soup made from tarhana (desiccated yoghurt) * Chapter 2: Kebabs and cutlets - 23 recipes ** Includes recipes for tas kebab, ciğer kebabı (liver kebab), and etli makarna * Chapter 3: Stews and köfte - 31 recipes * Chapter 4: Dishes cooked in a tava - 11 recipes * Chapter 5: Börek and pastry - 21 recipes * Chapter 6: Hot desserts (baklavas, halvas, kadayif, and others) - 44 recipes * Chapter 7: Cold desserts - 15 recipes ** Includes recipes for ashure, sütlaç, and falude * Chapter 8: Vegetables (also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Middle Eastern Dishes
This is a list of dishes found in Middle Eastern cuisine, a generalized term collectively referring to the cuisines of the Middle East and the Maghreb region. The Middle East is home to numerous different cultural and Ethnic group, ethnic groups. This wikt:diversity, diversity is also reflected in the many local culinary traditions in choice of Ingredient, ingredients, style of preparation, and Cooking, cooking techniques. Middle Eastern dishes See also *List of African dishes References {{DEFAULTSORT:Middle Eastern dishes Middle Eastern cuisine Middle East-related lists ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knafeh
Knafeh () is a traditional Arab dessert made with '' kadayif'' (spun pastry dough) layered with cheese and soaked in a sweet, sugar-based syrup called attar. Knafeh is a popular throughout the Arab world, especially in the Levant, and is often served on special occasions and holidays. The most common variant of knafeh in Jordan and Palestine, ''Knafeh Nabulseyeh'', originated in the Palestinian city of Nablus. Etymology The English language borrows the word "''knafeh''" from Levantine and Egyptian Arabic, and widely transliterates it as , and similar variations. The ultimate origin of the word knafeh is debated. Some sources state that it comes from the Coptic Egyptian word "", meaning a bread or cake. Another view is that it comes from a Semitic root with a meaning of "side" or "wing", and from the Arabic , "to flank or enclose". Early uses are found in stories like ''One Thousand and One Nights''. History A common story is that the knafeh was created to satisfy the hunger ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
