World Tour With Kadayif

Kadayif (an oven-baked shredded pastry) is usually thought of as the main ingredient in the dessert known as kanafeh or burma. However, kadayif itself is neither sweet nor salty – it takes on other flavours when syrup is poured over, or when it is baked or deep-fried with other ingredients. He we recreate some dishes from around the world in which it shines.

Kadayif Schnitzel
Ingredients

• ½ kg dry kadayif
• 4 loin steaks (320 g)
• 2 eggs
• 1 glass of plain flour (100 g)
• ½ tangerine or lemon
• 1 tablespoon freshly ground pepper
• Salt
• Olive oil for frying

Preparation
Rub the tenderized meat of your choice with salt and pepper. Oven-dry the kadayif for 5 minutes. Put the flour, beaten egg and kadayif into three separate shallow bowls (large enough to fit the pieces of meat). Heat enough oil to cover the base of a large frying pan (big enough to fry two schnitzels). Fry only two schnitzels at a time; this will ensure the oil stays hot enough to make them crispy. When the schnitzels are fried golden on both sides, take them out and put them on a plate with a paper towel to absorb excess oil. Serve hot, and squeeze over the tangerine or lemon.

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CRISPY BANANA
Ingredients

• 200 g kadayif
• 3 Anamur bananas
• Nutmeg
• Honey
• Mint
• Sunflower oil

Preparation
Slice each banana into half widthways. Half withways wrapping the pieces with kadayif, put some sunflower oil into a bowl and oil your palms. This way the wrapping process will be easier, and the kadayif will be crispier. Take a piece of kadayif large enough to completely cover the banana about one and a half times, and wrap it around carefully. While wrapping, turn the kadayif inside your palm and gently squeeze. Deep-fry for 5 minutes, then arrange on the serving plate. Finally, garnish the dessert with a drizzle of honey, grated nutmeg and some fresh mint leaves.

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Kadayif Manti
Ingredients

For the manti:

• 250 g kadayif
• 100 g minced beef
• 1 teaspoon meatball seasoning
• ½teaspoon pepper
• ½teaspoon dried chilli
• ½teaspoon cumin
• 1 teaspoon salt
• 1 coffee spoon rusk
• 1/3 purée parsley
• 2 tablespoon olive oil
• 1 tablespoon butter
• For the yoghurt:
• 3 glasses ofyoghurt
• 4 cloves of garlic

For the sauce:

1 teaspoon tomato sauce / 1 teaspoon pepper sauce/ 2 tablespoon tomato puree/ 1 teaspoon pepper/ 2 springs of fresh thyme/ 1 spring of fresh mint/ 4 tablespoon olive oil/
1 tablespoon butter

Preparation
Mix the ingredients for the minced stuffing, and knead. Divide the mixture into walnut-sized pieces. Then, take a long piece of kadayif and wrap it around the mince. Roll the manti into balls in this way and put them on a tray as you go. The balls should be cooked in the oven at 230oC for 10 minutes. For the sauce, heat the butter, olive oil, pepper sauce, tomato sauce and purée over a medium-high heat. Bring to the boil while stirring. Take the sauce off the heat and add ground pepper, fresh mint and fresh thyme. Put your kadayif manti onto a plate and pour the yoghurt and the sauce over. Sprinkle over a little of cumin and sumac, then garnish with fresh mint and thyme leaves.

World Tour With Kadayif

Kadayif (an oven-baked shredded pastry) is usually thought of as the main ingredient in the dessert known as kanafeh or burma. However, kadayif itself is neither sweet nor salty – it takes on other flavours when syrup is poured over, or when it is baked or deep-fried with other ingredients. He we recreate some dishes from around the world in which it shines.

Kadayif Schnitzel
Ingredients

• ½ kg dry kadayif
• 4 loin steaks (320 g)
• 2 eggs
• 1 glass of plain flour (100 g)
• ½ tangerine or lemon
• 1 tablespoon freshly ground pepper
• Salt
• Olive oil for frying

Preparation
Rub the tenderized meat of your choice with salt and pepper. Oven-dry the kadayif for 5 minutes. Put the flour, beaten egg and kadayif into three separate shallow bowls (large enough to fit the pieces of meat). Heat enough oil to cover the base of a large frying pan (big enough to fry two schnitzels). Fry only two schnitzels at a time; this will ensure the oil stays hot enough to make them crispy. When the schnitzels are fried golden on both sides, take them out and put them on a plate with a paper towel to absorb excess oil. Serve hot, and squeeze over the tangerine or lemon.

---

CRISPY BANANA
Ingredients

• 200 g kadayif
• 3 Anamur bananas
• Nutmeg
• Honey
• Mint
• Sunflower oil

Preparation
Slice each banana into half widthways. Half withways wrapping the pieces with kadayif, put some sunflower oil into a bowl and oil your palms. This way the wrapping process will be easier, and the kadayif will be crispier. Take a piece of kadayif large enough to completely cover the banana about one and a half times, and wrap it around carefully. While wrapping, turn the kadayif inside your palm and gently squeeze. Deep-fry for 5 minutes, then arrange on the serving plate. Finally, garnish the dessert with a drizzle of honey, grated nutmeg and some fresh mint leaves.

---

Kadayif Manti
Ingredients

For the manti:

• 250 g kadayif
• 100 g minced beef
• 1 teaspoon meatball seasoning
• ½teaspoon pepper
• ½teaspoon dried chilli
• ½teaspoon cumin
• 1 teaspoon salt
• 1 coffee spoon rusk
• 1/3 purée parsley
• 2 tablespoon olive oil
• 1 tablespoon butter
• For the yoghurt:
• 3 glasses ofyoghurt
• 4 cloves of garlic

For the sauce:

1 teaspoon tomato sauce / 1 teaspoon pepper sauce/ 2 tablespoon tomato puree/ 1 teaspoon pepper/ 2 springs of fresh thyme/ 1 spring of fresh mint/ 4 tablespoon olive oil/
1 tablespoon butter

Preparation
Mix the ingredients for the minced stuffing, and knead. Divide the mixture into walnut-sized pieces. Then, take a long piece of kadayif and wrap it around the mince. Roll the manti into balls in this way and put them on a tray as you go. The balls should be cooked in the oven at 230oC for 10 minutes. For the sauce, heat the butter, olive oil, pepper sauce, tomato sauce and purée over a medium-high heat. Bring to the boil while stirring. Take the sauce off the heat and add ground pepper, fresh mint and fresh thyme. Put your kadayif manti onto a plate and pour the yoghurt and the sauce over. Sprinkle over a little of cumin and sumac, then garnish with fresh mint and thyme leaves.

World Tour With Kadayif

Kadayif (an oven-baked shredded pastry) is usually thought of as the main ingredient in the dessert known as kanafeh or burma. However, kadayif itself is neither sweet nor salty – it takes on other flavours when syrup is poured over, or when it is baked or deep-fried with other ingredients. He we recreate some dishes from around the world in which it shines.

Kadayif Schnitzel
Ingredients

• ½ kg dry kadayif
• 4 loin steaks (320 g)
• 2 eggs
• 1 glass of plain flour (100 g)
• ½ tangerine or lemon
• 1 tablespoon freshly ground pepper
• Salt
• Olive oil for frying

Preparation
Rub the tenderized meat of your choice with salt and pepper. Oven-dry the kadayif for 5 minutes. Put the flour, beaten egg and kadayif into three separate shallow bowls (large enough to fit the pieces of meat). Heat enough oil to cover the base of a large frying pan (big enough to fry two schnitzels). Fry only two schnitzels at a time; this will ensure the oil stays hot enough to make them crispy. When the schnitzels are fried golden on both sides, take them out and put them on a plate with a paper towel to absorb excess oil. Serve hot, and squeeze over the tangerine or lemon.

---

CRISPY BANANA
Ingredients

• 200 g kadayif
• 3 Anamur bananas
• Nutmeg
• Honey
• Mint
• Sunflower oil

Preparation
Slice each banana into half widthways. Half withways wrapping the pieces with kadayif, put some sunflower oil into a bowl and oil your palms. This way the wrapping process will be easier, and the kadayif will be crispier. Take a piece of kadayif large enough to completely cover the banana about one and a half times, and wrap it around carefully. While wrapping, turn the kadayif inside your palm and gently squeeze. Deep-fry for 5 minutes, then arrange on the serving plate. Finally, garnish the dessert with a drizzle of honey, grated nutmeg and some fresh mint leaves.

---

Kadayif Manti
Ingredients

For the manti:

• 250 g kadayif
• 100 g minced beef
• 1 teaspoon meatball seasoning
• ½teaspoon pepper
• ½teaspoon dried chilli
• ½teaspoon cumin
• 1 teaspoon salt
• 1 coffee spoon rusk
• 1/3 purée parsley
• 2 tablespoon olive oil
• 1 tablespoon butter
• For the yoghurt:
• 3 glasses ofyoghurt
• 4 cloves of garlic

For the sauce:

1 teaspoon tomato sauce / 1 teaspoon pepper sauce/ 2 tablespoon tomato puree/ 1 teaspoon pepper/ 2 springs of fresh thyme/ 1 spring of fresh mint/ 4 tablespoon olive oil/
1 tablespoon butter

Preparation
Mix the ingredients for the minced stuffing, and knead. Divide the mixture into walnut-sized pieces. Then, take a long piece of kadayif and wrap it around the mince. Roll the manti into balls in this way and put them on a tray as you go. The balls should be cooked in the oven at 230oC for 10 minutes. For the sauce, heat the butter, olive oil, pepper sauce, tomato sauce and purée over a medium-high heat. Bring to the boil while stirring. Take the sauce off the heat and add ground pepper, fresh mint and fresh thyme. Put your kadayif manti onto a plate and pour the yoghurt and the sauce over. Sprinkle over a little of cumin and sumac, then garnish with fresh mint and thyme leaves.