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Dick Osseman | all galleries >> Antakya Turkey > Antakya bakers.jpg
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Antakya bakers.jpg

Antakya bakers.jpg

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.

Almost immediately the product can be taken off, and a new production is started. In future this everyday action will be too expensive, and it will be a thing of the past. So catch it while you can.

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

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Guest 19-Apr-2006 13:48
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....