Kadayif

For a topical guide, see Outline of kadayif.

Kadaif, kadayif, kataifi, kadaifi, katayef or kataïf (Arabic: قطايف) is a type of shredded filo strands, used in the cooking of many Middle Eastern pastries and desserts, including the Arabic knafeh and Turkey's tel kadayıf, which is subject to the country's standard 10344/T3 as a semi-processed (baked) water and flour mix product. The word kadayıf in Turkish cuisine might designate multiple products, from the actual confections to unfinished intermediate products like dough and flour, that are used to make these specific noodles.

Kadayif looks like fine noodles, similar to vermicelli, cooked and optionally fried.

The kadayif noodles are made on an oversized rotating griddle, onto which the batter made of kadayif flour, based on wheat, is poured through a sieve with small holes. Kadayif noodles are then packaged into boxes (typically about 1 pound or 450 grams in weight), and sold in refrigerated or frozen form.

The noodles are also known as kadayif noodles, string kadayif, wire kadayif, tray kadayif, tel kadayif, the last three names are also used for finished desserts.

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