Walnut-Stuffed Kadayıf Rolls (Kadayıf Dolması)
Kadayıf Dolması Say it: kah-dah-YUHF dohl-mah-SUH
Kadayıf dolması is a celebrated dessert from Erzurum in eastern Turkey. Fine shreds of tel kadayıf are wrapped around a sweet walnut filling, dipped in egg and milk, fried until golden and crisp, then soaked in lemon-scented syrup. It is served at gatherings and holidays, when its contrast of crackling strands and syrupy, nutty center is at its best. The rolls stay crisp at the edges while the syrup softens the center, and the walnuts give a gentle, rounded bitterness that balances the sweetness.
Walnut-Stuffed Kadayıf Rolls (Kadayıf Dolması)
Kadayıf Dolması
Pronounced kah-dah-YUHF dohl-mah-SUH
- Serves
- 4
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 hr
- Level
- Medium
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the syrup
For the walnut filling
For the rolls
Method
For the syrup, combine the sugar and water in a saucepan over medium-high heat. Bring to a boil, stirring just until the sugar dissolves, then lower the heat and simmer for 8–10 minutes. Stir in the lemon juice, simmer 1 minute more, and remove from the heat; keep the syrup warm.
Mix the finely chopped walnuts with the 2 tablespoons sugar in a small bowl. Set aside.
Gently separate the tel kadayıf strands with your fingers and keep them covered with a lightly dampened cloth so they do not dry out. Pull off a small handful (about 1/4 cup/20 g), spread it into a loose 4 x 6-inch (10 x 15 cm) rectangle, and place 1 heaping teaspoon of the walnut mixture along one short edge.
Roll the kadayıf tightly around the filling into a compact cigar about 4 inches (10 cm) long, tucking in the sides as you go. Repeat with the remaining kadayıf and filling; you should have about 18 rolls.
Whisk the eggs and milk in a shallow dish until smooth. Heat the oil in a deep skillet over medium-high heat until it reaches 350°F (175°C), or a small piece of kadayıf sizzles immediately when dropped in.
Dip each roll in the egg-milk mixture, turning to coat all sides, and let the excess drip back into the dish. Fry in batches, without crowding, for 2–3 minutes per side, until deep golden brown and crisp at the edges.
Lift the fried rolls out with a slotted spoon and place them directly into the warm syrup. Soak for 2–3 minutes on each side, until softened and glossy but still holding their shape.
Transfer to a serving plate and serve warm or at room temperature.
Regional variants
Some cooks add a pinch of cinnamon to the walnut filling, and in modern kitchens the rolls are sometimes baked in a buttered dish instead of fried. The fried Erzurum-style version remains the classic.
Cook's notes
- Fresh tel kadayıf is ideal; if using frozen, thaw it completely in the refrigerator and pat away excess moisture before separating the strands.
- Keep the oil at 350°F (175°C); too hot and the rolls brown before the center softens, too cool and they turn greasy.
- Soak only until the rolls are glossy and just softened—leaving them in syrup too long makes them fall apart.
Serve with
Strong Turkish tea.
Make ahead and storage
The syrup and walnut filling can be made up to 1 day ahead. Fried and soaked rolls are best eaten the same day; store leftovers covered in the refrigerator for up to 2 days and bring to room temperature before serving.
