Kadayıf strands are a dough obtained by pouring fluid batter onto a hot tray in thin strands and drying them. Its stranded structure forms the base of syrup-soaked desserts such as shredded kadayıf and künefe. It is combined with fat and fried to give it a crisp texture.
Where It's Used
“Rub the kadayıf strands with melted butter, coating every strand with butter.”