<div><div><p><strong>EASTANBUL DRIED KADAIFI KADAYIF-KATAIFI</strong></p><p><strong>Kadayif: A Legacy Dating Back to Thousand and One Nights Tales</strong></p><p>Kadayif, alongside Baklava, constitutes the two most favorited desserts of Ottoman Cuisine. Early versions of this legendary dish could be traced back even to the Thousand and One Nights Epic. Yet, Kadayif is a traditional Seljuk and Ottoman dessert. Although regarded overwhelmingly within Turkish culinary art, one could deem it as one of the shared gastronomical legacies of countries in the Middle East and Balkans, formerly lands of Ottomans. Therefore, versions such as Greek Kataifi, or Albanian Kadaif point to more or less the same connotation. Historical records also confirm that this imperial dessert is among the dishes mentioned in Sultans Royal Cuisine.</p><p>Kadayif is essentially a kind of very finely shredded phyllo dough. Although this particular form, dried yet unbaked kadaif, is intended mainly for Kadayif Dessert and other Kadaif- Based Desserts such as Kunefe, it is also utilized as the main or complimentary ingredient in many non-dessert starter or main dish recipes such as Chicken Kataifi Schnitzel, Fish Soup with Kadayif, or Kadayif crusted sole</p><p>Ingredients: Wheat flour, Water. Contains Wheat GLUTEN.</p><p><strong> </strong></p></div></div>