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Antakya bakers

Antakya bakers

So thatís how they do it Ö. 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.


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Yilmaz Gursoy 17-Jun-2007 01:26
Hi Dick,

Now that I found you, you won't be able to get rid of me.
As Alp says, In Antakya, nobody eats kadayif. We eat "kunefe" which contains saltless melted cheese. You should too..when you visit Antakya again. The most famous kunefe maker is straight up from the bridge towards the old town. I make kunefe in Australia with local ingredients. It is not as good but.
Cheers, Yilmaz, Melbourne
Guest 19-Apr-2006 13:47
actually they use those "tel kadayif" not to make "kadayif" (desert with walnuts)... Antakya is famous with its "kunefe" which is very similar to kadayif but they place a saltness cheese inside not the walnuts... in Antakya no one eats kadayif when there is kunefe....