{"id":8671,"date":"2026-10-27T13:27:30","date_gmt":"2026-10-27T04:27:30","guid":{"rendered":"https:\/\/parade.kyoto\/?post_type=sweetlore&p=8671"},"modified":"2026-10-31T18:52:02","modified_gmt":"2026-10-31T09:52:02","slug":"tas-kadayf","status":"publish","type":"sweetlore","link":"https:\/\/parade.kyoto\/en\/sweetlore\/tas-kadayf\/","title":{"rendered":"Ta\u015f Kaday\u0131f"},"content":{"rendered":"\n

Ta\u015f kaday\u0131f is a Turkish sweet made by wrapping nuts in small rounds of batter that have been cooked on one side only, then frying them and soaking them in syrup. In Antalya it is also called Arap kaday\u0131f\u0131. Inside, the crushed walnuts give off their aroma, while on the outside you can taste the fried dough and the sweetness of the syrup.<\/p>\n

\"An
An example of walnuts, whole in the shell and cracked open. Location unknown. Photo: Ivar Leidus \/ Source<\/a> \/ CC BY-SA 4.0<\/a>. Focus stack of 18 images. Image used as distributed by the source; no changes to the content after retrieval.<\/figcaption><\/figure>\n

Cooking round wrappers, then filling and frying them<\/h2>\n

In one example from Antalya, flour that includes semolina is mixed with water and yeast to make a pourable batter. The batter is poured a little at a time onto a heated metal plate, cooked on one side only, and left to cool. A filling of walnuts, cinnamon and sugar is placed on each round cooked on one side, and the round is wrapped around it and sealed.<\/p>\n

\"An
An example of semolina before heating and after toasting. Location unknown. Photo: PilotChicago \/ Source<\/a> \/ CC BY-SA 4.0<\/a>. Left: before heating; right: toasted. Image used as distributed by the source; no changes to the content after retrieval.<\/figcaption><\/figure>\n

According to a record from Antalya, the filled pastries are coated in egg, fried and dipped in warm syrup. Walnuts or pine nuts are sometimes scattered over them after they are plated. In this finish, the wrapper is cooked first, wrapped around the filling, fried, and then soaked in syrup.<\/p>\n

In the registered method from Adana, a batter of flour and water is poured onto an iron griddle and cooked on one side until small holes open on the top surface. Coarsely crushed walnuts are placed on the uncooked side, and the round is closed into a half-moon shape, fried and dipped in room-temperature syrup. An egg coating like the one in the Antalya example is not part of the process in this registration document.<\/p>\n

\"Store-bought
Store-bought wrappers for yass\u0131 kaday\u0131f. 2015, location unknown. Photo: E4024 \/ Source<\/a> \/ CC BY-SA 4.0<\/a>. Downscaled version provided by the source; no changes to the content after retrieval.<\/figcaption><\/figure>\n

Sweet shops and festive occasions<\/h2>\n

Ramazan Do\u011fan, a confectioner in Malatya, pours the batter onto the griddle from a vessel with a spout, adds walnuts and closes the rounds, then fries them and puts them into cold syrup. In a 2016 interview, he said that while the sweet is sold in the shop all year round, sales increase during Ramadan, and it is also chosen as a sweet for welcoming guests during the festival. It is sometimes eaten with ice cream on the side.<\/p>\n

Unlike sweets made by layering fine, thread-like strands of dough, ta\u015f kaday\u0131f uses round baked wrappers to enclose a filling. Depending on the region, it is also known by names such as Arap kaday\u0131f\u0131 and yass\u0131 kaday\u0131f, and even under the same name, the way it is made varies.<\/p>\n

Glossary<\/h2>\n

Semolina<\/strong>: Coarsely ground wheat flour.<\/p>

Arap kaday\u0131f\u0131<\/strong>: A name for this sweet used in Antalya.<\/p>

Yass\u0131 kaday\u0131f<\/strong>: A name referring to flat kaday\u0131f.<\/p>

Ramazan Do\u011fan<\/strong>: A confectioner interviewed in Malatya.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ta\u015f kaday\u0131f is a Turkish sweet made by wrapping nuts in small rounds of batter that have been cooked on one side only, then frying them and soaking them in syrup. In Antalya it is also called Arap kaday\u0131f\u0131. The aroma of crushed walnuts inside combines with the fried dough and the sweetness of the syrup outside.<\/p>\n","protected":false},"featured_media":7925,"menu_order":442,"template":"","meta":{"_acf_changed":false,"_parade_sweetlore_meta":{"en":"Ta\u015f kaday\u0131f","subtitle":"Ingredients and Preparation of Ta\u015f Kaday\u0131f","topics":"Walnuts wrapped in rounds cooked on one side only \/ Fried and soaked in syrup \/ Regional differences seen in whether an egg coating is used","country":"Adana, Turkey","show_toc":true,"ingredients":["nuts"],"texture":[],"occasion":[],"method":["baked","fried"],"season":[]},"footnotes":""},"sweetlore_category":[169],"class_list":["post-8671","sweetlore","type-sweetlore","status-publish","has-post-thumbnail","hentry"],"acf":{"sweetlore_related_products":null,"sweetlore_related_faqs":null,"sweetlore_related_voices":null,"sweetlore_related_mode":"auto","sweetlore_related_articles":null},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t