Last November, after the wedding, we went on an unusual honeymoon to explore the old city of Antioch in Turkey. From culinary to history; it is just a unique city hosting many different cultures. Turks, Arabs, Armenians with many religions live together. After the collapse of the Ottoman Empire, it even had a luxury to be a country on its own for a while, until they chose to be a part or Turkish Republic in 1939. If you are a bit familiar with the history, I bet you heard of its name. We tried to capture some interesting things we have seen there, into our camera and now I am finally getting around sharing them with you!
Kataifi (kadayÄ±f in Turkish) is a very common dessert in the Middle East. Here I am using the word for the kataifi dough, which is also known as shredded dough. Long, very thin strands of dough, that is.
The setup they were using to make the dough was quite simple; a turn table heated below, and a tub above to hold the dough which releases it in tiny holes below when the handle is turned. That tub only goes back and forth, from what we gathered. I think he was also greasing the metal turn table, if my memory is not failing me. It took a minute or two for the dough to cook and he just gathered them by hand, put into a big pile that you can also see just behind him. Only if I have taken a close up shot you’d see how fluffy they were…
There, they enjoy the fresh ones, here I consider myself lucky if I can find it in my local supermarket! Surely, many Middle Eastern stores carry them frozen, too.