So that’s how they do it …. These men drip, ten or so streams at a time, a continuous stream of highly-fluid dough on a hot plate, where it immediately is baked. It is known as tel kadayif. I thought it was a noodle, but it isn't: it is used to make deserts. Usually a small ball is made with it, inside you place walnuts. Then you bake it in an oven for 15-20 minutes. While it is still hot, you pour over a thick syrup. It is served then. As you may imagine the individual strands gets crispy in the oven first but then the syrup softens outsides a little, but it will melt in your mouth. This method is probably 300-400 years old. I owe this information to Alp Kocaman who took the trouble to write to me.

Here you see the actual pouring of the dough.

In 2018 I scanned many slides anew, and edited them again. I put this one in the place of a poorer earlier one.