Kadayif
I remember the first time I dared to make kadayif at home; I didn't even know what I was getting into. I bought a box of special noodles from a small store, completely unaware of how sticky and strange they could be when you take them out. A cloud of strands formed everywhere, I swear. I had walnuts that were too finely chopped, the butter wasn't soft enough, and I forgot to let the syrup cool down properly – so I ended up with a sort of gooey pudding, not the crispy, syrupy dessert I had dreamed of. But I was determined, made myself a coffee, and kept trying until it turned out just right: crispy on top, moist in the middle, with big walnuts that you can feel in every bite. Now I make it, not weekly, but at least once every two to three months, especially when I'm craving something rich and delicious that can last three days in the fridge and I can share with my neighbors.
Quick Info
I spend at least two hours on this recipe, considering the time I let the syrup soak in. A standard baking tray (about 28x40 cm; I also use round trays, depending on what I have on hand), yields 12-16 servings, depending on how greedy we are. The level isn't absolute beginner, but it's not something that will break your head either. The hardest part seems to be separating the noodles; after that, everything else flows smoothly.
Why I make this recipe often
I don't have the patience for fancy pastries, and here everything is visible – I love the crunchy texture that contrasts with the walnuts, I enjoy the buttery flavor, and I relish that thick syrup. Plus, it doesn't require eggs, you don't have to deal with complicated creams, and you don't have to keep an eye on whether the cake has risen. I whip it up when I want a dessert that holds up well, that won't spoil the next day, and that I can slice; honestly, it's one of the few sweet things my dad eats, who doesn't have patience for cakes with whipped cream and creams.
Ingredients
- 500 g kadayif noodles (they're like fine noodle strands, ready-made, found in bags in the fridge at Eastern stores. Don't even try with another type of noodle; it's not comparable.)
- 200 g high-fat butter (82% is best; it should be flavorful, otherwise, you'll taste it if it's of poor quality)
- 500 g walnuts (I leave them in fairly large pieces for texture; don't turn them into flour – it's a shame)
- 1 teaspoon cinnamon (optional, but I always add it; it gives a nice aroma and a warm hue)
For the syrup:
- 1 kg granulated sugar
- 1300 ml water (yes, 1.3 liters, not less, or it won't thicken properly)
- juice from half a lemon (just don't use one that's too large, or it will become too sour)
The role of each ingredient: the noodles are the base; without them, you can't do anything. The butter gives all the flavor and crunch, the walnuts add aroma and consistency, and the cinnamon adds a hint of fragrance. The syrup is what holds everything together, softens it, and binds it; without it, you just have a pile of fried noodles with walnuts.
Preparation Method
1. Unravel the noodles mercilessly. This is the most boring yet zen moment: open the package of kadayif noodles and gently tear apart each clump of strands, so there are no thick knots left; otherwise, the butter won't penetrate, nor will the syrup soak in where it should. It took me about three tries to learn not to break all the strands and to leave them about 5-6 cm long – not too short, not like a ball.
2. For the walnuts: put them in a food processor, but don’t grind them into dust. Give it 2-3 short pulses to leave visible pieces. If you don’t have a food processor, use a large knife and patience. Then mix with the cinnamon.
3. Melting the butter: I've tried various methods, but for me, the best way is to melt the butter in a double boiler, not directly on the heat – it melts evenly and doesn’t burn. Set it aside so it's not too hot when you use it, or else the noodles will soften too quickly.
4. The tray: I use a 28x40 cm baking tray, but any tray that can fit all the ingredients will do. Grease the base and sides with about 50 g of melted butter (with a brush or crumpled parchment paper in hand, it doesn’t matter). Now is not the time to be stingy with butter; otherwise, it will stick.
5. Assembling: mentally divide the noodles into 3 (or even 4 if you have the patience to make thinner layers, it turns out even better). Place the first layer, about a third of the noodles, evenly on the bottom of the tray. Over this, sprinkle half of the walnuts mixed with cinnamon, distributing them evenly. Another layer of noodles – another third. Here, using your fingers, dot pieces of butter from what you've melted (about 75g), and sprinkle the rest of the walnuts (or if you prefer, save some for the top layer – I always switch the order; it's not the end of the world). Cover everything with the remaining noodles, making sure to press down well so that the edges don’t dry out.
6. Pressing: if you have two identical trays, place one on top of the other and press down firmly – this is the most even way. If not, just use clean hands and press as much as you can to compact it. This is the phase that makes the difference: if you don’t press, everything turns out airy and strange.
7. Remaining butter: cut it into small cubes and scatter it over the top layer – don’t pour it, or it will all gather in one corner. The butter on top is what will create the crunchy crust, so don’t skip it.
8. Baking: I always preheat the oven to 180°C (medium). Place the tray in the middle and leave it for 45 to 60 minutes until it turns golden, not dark brown. If you see it burning at the corners, cover it with aluminum foil.
9. While it bakes, make the syrup: in a large pot, combine the sugar and water and stir until the sugar dissolves over low heat. Once it reaches a boil, turn the heat to medium and let it simmer for about 15 minutes – don’t be fooled by appearances; at first, it looks thin, but it thickens as it cools. After turning off the heat, add the lemon juice and let it sit for 10 minutes to cool slightly, so it’s not boiling when you pour it.
10. When you take the tray out of the oven, it should still be hot. Pour the syrup with a ladle slowly so that everything doesn’t drown at once but has time to soak in. I like to pour it first around the edges, then in the center, so it spreads evenly. If you pour all the syrup at once, the top will get too soggy and won’t stay crunchy.
11. Let the tray sit for at least an hour at room temperature to absorb all the syrup. If you're in a hurry, 30 minutes will do, but it’s much better after sitting longer.
12. Decoration: anyone who wants can sprinkle a bit of crushed pistachio on top for color and contrast. Honestly, I don’t always add it; I think it’s good and simple as is.
Tips, Variations, and Serving Ideas
Useful Tips
- If you leave the noodles in clumps, the butter won’t penetrate, and they will remain dry. Take your time and unravel them strand by strand.
- The butter should be at least 82% fat; otherwise, it won’t taste good or bind properly. Margarine doesn’t work; it becomes gummy.
- Don’t overdo it with the cinnamon; just a pinch; otherwise, it will overpower everything. Many also add vanilla, but I think it’s unnecessary here.
- For the syrup, don’t reduce the sugar; otherwise, it won’t thicken. If you want it less sweet, add more water but don’t reduce the sugar.
- A tray that’s too large or too small messes up the balance; it should be a layer of 2-3 cm, not thicker or thinner.
Ingredient Substitutions and Adaptations
- If you want a gluten-free version: I’ve tried using rice noodles; it’s not the same, but if you can’t eat gluten, it still turns out crispy, even if it doesn’t bind the same way.
- The butter can be replaced with plant-based butter (there are some pretty good ones, but avoid palm oil if you can).
- For diet variations: use less sugar in the syrup, but compensate with more lemon and add a bit of honey at the end (it won’t keep as well, but it’s lighter).
- The walnuts can be mixed with hazelnuts, almonds, or even pistachios if you fancy a different flavor.
Recipe Variations
- You can add raisins between layers if you want a richer taste, but don’t add too many.
- For a more fragrant note, you can add a splash of orange blossom water to the syrup (I don’t usually do this, but I’ve seen it done by others).
- There’s also a version of kadayif with sweet cheese, but that’s another story, not for here.
Serving Ideas
- Best served with black coffee or bitter tea. It doesn’t go well with milk or sweet juices, as it becomes too heavy.
- I like to serve it cold from the fridge, but it’s also good at room temperature, especially if you want the crunchy texture on top.
- You can serve it with vanilla or pistachio ice cream if you have guests and want to impress.
- It also works well on a dessert platter at the end of a hearty meal, but serve it in small portions, as it’s quite filling.
Frequently Asked Questions
1. Where can I buy kadayif noodles?
You can find them at Eastern stores or specialized sections in large supermarkets. They’re in the fridge, in transparent bags, labeled “kadayif.” They’re not comparable to soup noodles or homemade pasta.
2. Can I use margarine instead of butter?
Honestly, I don’t recommend it. It doesn’t taste as good, and you can tell the difference. If you don’t want or can’t consume dairy, look for plant-based butters with a high fat content, without flavors or hydrogenated oils.
3. What should I do if the syrup is too thin or too thick?
If it’s too thin, boil it for another 5-10 minutes, but don’t overdo it, or it will caramelize. If it’s too thick and strands are forming, add 2-3 tablespoons of water and heat it for another minute. When pouring, it should be as thick as slightly thickened compote juice, not like honey.
4. How do I cut the kadayif so it doesn’t crumble?
It’s best to cut it 20-30 minutes after pouring the syrup, while it’s still warm but not hot. If you let it cool completely, it will stick together, and you’ll have to insist with the knife. Use a thin-bladed knife and cut firmly, don’t pull at the strands.
5. Can it be made without walnuts or with other types of seeds?
Yes, it can also be made with hazelnuts, almonds, pistachios, or even roasted and roughly chopped pumpkin seeds – it’s not the classic recipe, but it turns out tasty and more interesting in texture.
Nutritional Values (approximate)
If you take a portion of 80-100 g (about a generous piece), it’s roughly 350-400 kcal. The carbohydrates come heavily from the sugar and noodles, over 60-70 g per serving. Protein from the walnuts is around 4-6 g per serving, and fats from the walnuts and butter reach about 16-18 g per serving. It’s a dense dessert, quite filling – not an everyday treat, but once in a while, it doesn’t hurt. Plus, the walnuts provide healthy fats, a bit of fiber, and nothing processed except for the noodles and sugar. If you want to make it lighter, reduce the sugar in the syrup and some of the butter, but honestly, it won’t be the same.
How to Store and Reheat
After it has completely cooled, cover it with plastic wrap or a lid and place it in the fridge. It keeps well for 3-4 days, and it even becomes more flavorful after sitting for a day. To prevent the noodles from drying out on top, don’t leave it uncovered. If you want to reheat it, put a portion in the microwave for 10-15 seconds – but don’t heat it too much, or it will become soft. If you want to regain the crunchy texture, put it in the oven for 5 minutes at 160°C, partially covered with foil. I tell you from experience, the next day it’s even tastier because it has time to absorb all the syrup and the flavors meld together. If you have a lot, you can also freeze it (without the syrup, just baked), and then when you take it out, reheat it and only then pour the warm syrup over it. This way, you have fresh kadayif whenever you crave it.
Ingredients: 500g vermicelli for kadayif, 200g butter, 500g coarsely ground walnuts, cinnamon, for syrup, 1 kg sugar, 1300 ml water, juice of half a lemon
