Kadayıf dolması is cooked in oil rather than in the oven, and that sets it apart from the other kadayıf desserts. The outside is far crisper. Rolling tightly is essential; a loose roll opens in the oil and the pistachio scatters.
Ingredients
For the dessert
For sealing
For the syrup
For frying
Method
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Make the syrup
Boil the sugar and water for 15 minutes, add the lemon juice and cool completely.
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Make the filling
Mix the ground pistachio with the sugar.
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Make the paste
Whisk the flour and water into a smooth paste.
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Divide the kadayıf
Separate the kadayıf into strips a palm wide and flatten the strands.
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Fill
Put pistachio filling at the end of each strip and roll tightly.
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Seal
Close the end of the roll with the paste and press both ends closed.
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Fry
Turn in hot oil over a medium heat for 4 minutes, until golden all over.
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Add the syrup
Lay the hot rolls in the cold syrup for 3 minutes and lift them into a sieve.
Tips
- Roll tightly and close the ends; a loose roll opens in the oil and loses its pistachio.
- THE SYRUP RULE: the dessert hot, the syrup cold.
- Do not leave them in the syrup more than three minutes, or the kadayıf softens and loses its crispness.
Nutrition
Values are per serving and approximate.