Tel Kadayıf: A Taste Unchanged for Centuries

When the Turkish people left Central Asia, they arrived in the Near and Middle East area, and their culinary culture interacted with other cultures in these areas. In 'Turkish Cuisine' class at the Gastronomy and Culinary Arts Department, Yeditepe University, students learn about the culture that helped setting up the foundations of Turkish Cuisine. Tel Kadayıf is one of the examples of this foundation. It is a type of dough prepared as fine strands of batter cooked on a griddle / hot plate The earliest known recipe dates back to the 15th Century and in time, Tel Kadayıf became one of the most popular desserts in Ottoman Era which is still popular.