photo sharing and upload picture albums photo forums search pictures popular photos photography help login
Dick Osseman | all galleries >> Galleries >> Antakya Turkey > Antakya bakers
previous | next

Antakya bakers

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.

other sizes: small medium large original auto
comment | share
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....