Flat Kadayıf Materials
Ingredients for the dough
1 glass of water Milk
1 cup of water
1 teaspoon of dry yeast
1 tablespoon of granulated sugar
1 + ¾ cup flour
1 pinch of salt
Nigella – for the top
Ingredients to smear
Ingredients for frying
Ingredients to decorate
2 cups walnuts – coarsely ground
Ingredients for Sherbet
2 cups of granulated sugar
3 cups of water
2 – 3 drops of lemon juice
Mix water and powder sugar in a saucepan until sugar dissolves and bring to a boil.
When it comes to syrup consistency, add 2-3 drops of lemon juice and take it from the fire and cool.
In a mixing bowl, beat the water, dry yeast and powdered sugar.
Add the milk and mix.
Add flour to a mixing bowl and add the yeast mixture and salt into it and mix with a whisk.
Stretch the mouth of the container and ferment for 15 – 20 minutes.
Heat a non-stick pan or pancake pan.
Pour into the pan with a scoop of dough, sprinkle with a mixture of black seed when there are air bubbles, set aside and cool when cooked.
If you wish, you can cut it with a pair of scissors to straighten the edges.
Beat the eggs in a mixing bowl
Heat sunflower oil in a frying pan.
Add the kadayıfs you prepared to the eggs, fry them in hot oil and throw them in cold sherbet. Leave the fried kadayıf for 2 minutes and put it on the plate.
Sprinkle walnuts on the serving plate and arrange in a row.
Sprinkle walnuts on top and serve cold.