/Kadayıf, Antakya

Kadayıf, Antakya

These past days in London have been rough. The cold has been relentless and summer seems so far away. To get through it, I have been thinking back on hot days past and today my mind wandered to August 22, 2009. I was in Antakya (Antioch) in southeastern Turkey where the temperature hit 40C in the late afternoon (that is 250F by my calculations). It was Ramadan and the bazaar’s shopkeepers were working sluggishly yet tirelessly to spin wires of kadayıf, a type of pastry used in the city’s most famous dessert, künefe. The heat was oppressive, yet not nearly as unbearable as extreme cold. August and Antakya are a good ways away. Fortunately a good künefe is not.

2016-01-07T03:42:15+00:00 January 31st, 2010|Categories: Daily Food Photo, Gastronomic Traditions, Sweets & Dessert, Turkish Cuisine|4 Comments


  1. semsa denizsel February 1, 2010 at 8:04 am - Reply

    katie, have you been to the “bakla ezmesi” place in antioch? the small shop that produces the heavenly dried fava been puree with lots of tahin and garlic and olive oil? I keep dreaming about it.

  2. Katie February 1, 2010 at 1:29 pm - Reply

    I have never been there. I looked for it when I was in Antakya but didn’t find it. I have heard it is amazing. it is one of the many meals I had to save for my next trip!

  3. […] all these mezes before a main, but I was too full, so I settled on dessert, fıstıklı özel kadayıf, a sweet and gooey pistacchio paste sandwiched between two layers of shredded phyllo […]

  4. […] these days. I visited the Elmacı Pazarı branch, which serves a ridiculous number of baklava and kadayif sweets. Following Tuba’s advice, I tried the burma kadiyif, threads of pastry wrapped around […]

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