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Stone Kadayif

Stone Kadayif

Actually Squishy: Stone Kadayif Recipe

People are divided into three; Lovers of sherbet sweets, milk desserts and every dessert. We call out to those who love sherbet desserts and every dessert, didn’t your stomach start to rumble even when you heard its name?

The soft dough that resembles the pancake dough, the walnuts in it, the sherbet on it … It is not like a dessert, like a poem. Don’t be afraid that it is called a stone, a soft, disintegrating flavor.

Ingredients for Stone Kadayif Recipe

For the sherbet:

  • 2.5 cups of water
  • 2 cups powdered sugar
  • 1/4 lemon

For the dough:

  • 1 glass of milk
  • 1 cup of water
  • 1.5 cups flour
  • 1 teaspoon dry yeast
  • ¹ teaspoon powdered sugar
  • 1 teaspoon of salt

For the inside:

  • 150 grams of chopped walnuts

To fry:

  • 3/4 cup oil

For the above:

  • 2 tablespoons of finely ground pistachios
  • 50 grams slip

Key Point of Stone Kadayif Recipe

After preparing the dough, you must wait for a while to ferment. If the sherbet is cold and sweet, it should be hot.

Cooking Suggestion of Stone Kadayif Recipe

You can add tahini along with walnuts to the filling. If you like eggs, you can also fry the kadayıf with the egg.

How to Make Stone Kadayif Recipe?

Since your sherbet should be warm and your dessert should be hot, start by making sherbet first.

Add water and sugar in a pot, mix well and put the pot on the stove. After it starts to boil, reduce the heat and let it simmer for 10 minutes on low heat.

After 10 minutes, add the lemon juice and boil for 5 more minutes and turn off the heat. You can put the sherbet in the refrigerator after it has been warmed up a little at room temperature to cool.

Add the warm milk, water, sugar, salt and dried yeast in a deep bowl and mix. Then add the flour and beat with a mixer for 5 minutes.

It is important that you have a completely homogeneous mixture. Place a bag on the mixture you have prepared and let it ferment for about 30 minutes in a warm place.

When the dough rises and the eye becomes eye, the leavening process is complete.

Put a non-stick bottom pan on the stove and don’t put any oil in it. After thoroughly heating the pan on the stove, take it into the pan one at a time and cook only the bottom.

When there is no wetness on the upper side, take your tiny round dough from the stove and set it aside.

After preparing all the dough in this way, put walnut kernels on the part of the dough that you have not baked and close the dough in the form of a half moon. Press the edges firmly and make it stick.

Put a generous amount of sunflower oil in a deep frying pan and heat well. After the oil is fried, start frying the kadayıf. In the meantime, keep your sherbet cooled with you.

Take the fried kadayıf from the oil and put it directly into the cold sherbet. In this way, fry all the kadayıf and add it to the sherbet. Kadayifs are ready to serve after about 10 minutes in the sherbet. Serve with cream and pistachios.

Service Suggestion of Stone Kadayıf Recipe

When serving according to the season, you can use ice cream instead of cream.

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