New Kadayif Taste
In Gaziantep, the 2-meter-long ‘piped kadayif’, which is produced by the kadayif master Serdar Urhan inspired by the pipe kebab and served by cooking it, attracts great attention. Urhan first opens the thin-stranded kadayif, then pours plenty of peanuts on the kadayif and wraps it in a 2-meter-long pipe in the making of the dessert, which attracts attention with its appearance and taste.

Finally, sherbet and oil are added to the kadayif in the pipe, which is covered with peanut butter and started to be cooked in embers. The dessert, which is cooked for about half an hour, is served to the customers. Serdal Urhan stated that he made the boru kadayif for the first time in the world and that a very good taste emerged. We use kadayif, sugar, oil and peanut ingredients. We open the kadayıf with a wire and pour peanuts on it. Then we wrap it with peanut butter and add oil and sherbet while it is on embers and make it ready. Our customers are very interested. We are waiting for all our customers who want to come and taste it, “he said.

The demand for kadayif dessert, which is among the indispensable flavors of Diyarbakır residents and registered with a geographical indication certificate in 2017, is increasing day by day. Kadayif dessert is consumed on average 6 tons per day during the winter months and up to 9 tons in the summer months.
Diyarbakır’s traditional dessert burma kadayıf was registered with a geographical indication certificate in 2017. The fame of kadayif, which is a century-old taste of the city and offered with milk, pistachio, walnut, cream, cheese, twisted, plain and sticks, has exceeded the borders of the province. The desserts are produced in the city, Turkey began to be ordered by a four. Dessert factories trying to keep up with the demand started to produce nearly 6 tons of sweets per day. They stated that Burma kadayıf was made over embers in the early 1900s and is the only flavor that has survived until today and has not changed the taste. When we hit this on annual consumption, we have a consumption of nearly 2 thousand 200 tons. During the summer season when the tourists are busy, our daily consumption is 9 tons and our annual consumption is 3 thousand 200 tons.

In Gaziantep, the 2-meter-long ‘piped kadayif’, which is produced by the kadayif master Serdar Urhan inspired by the pipe kebab and served by cooking it, attracts great attention. Urhan first opens the thin-stranded kadayif, then pours plenty of peanuts on the kadayif and wraps it in a 2-meter-long pipe in the making of the dessert, which attracts attention with its appearance and taste.

Finally, sherbet and oil are added to the kadayif in the pipe, which is covered with peanut butter and started to be cooked in embers. The dessert, which is cooked for about half an hour, is served to the customers. Serdal Urhan stated that he made the boru kadayif for the first time in the world and that a very good taste emerged. We use kadayif, sugar, oil and peanut ingredients. We open the kadayıf with a wire and pour peanuts on it. Then we wrap it with peanut butter and add oil and sherbet while it is on embers and make it ready. Our customers are very interested. We are waiting for all our customers who want to come and taste it, “he said.

The demand for kadayif dessert, which is among the indispensable flavors of Diyarbakır residents and registered with a geographical indication certificate in 2017, is increasing day by day. Kadayif dessert is consumed on average 6 tons per day during the winter months and up to 9 tons in the summer months.
Diyarbakır’s traditional dessert burma kadayıf was registered with a geographical indication certificate in 2017. The fame of kadayif, which is a century-old taste of the city and offered with milk, pistachio, walnut, cream, cheese, twisted, plain and sticks, has exceeded the borders of the province. The desserts are produced in the city, Turkey began to be ordered by a four. Dessert factories trying to keep up with the demand started to produce nearly 6 tons of sweets per day. They stated that Burma kadayıf was made over embers in the early 1900s and is the only flavor that has survived until today and has not changed the taste. When we hit this on annual consumption, we have a consumption of nearly 2 thousand 200 tons. During the summer season when the tourists are busy, our daily consumption is 9 tons and our annual consumption is 3 thousand 200 tons.