Erzurum kadayıf dolması Calories

To make Erzurum kadayıf dolması, wrap walnut filling tightly in thin strands of kadayıf, dip each roll in beaten egg, and fry until golden. Transfer the hot rolls to cooled syrup so they absorb sweetness without losing all their crispness.

Erzurum kadayıf dolması comes from Erzurum, in eastern Turkey, and is a distinctive dessert of the city’s regional cuisine. It is also made elsewhere in Turkey, but its name and traditional preparation remain closely linked to Erzurum.

Use cooled syrup for Erzurum kadayıf dolması. The freshly fried rolls are hot, so placing them in cooled syrup helps them take up the syrup while keeping their fried coating from becoming soggy too quickly.

Erzurum kadayıf dolması usually opens up in the oil when the kadayıf is wrapped loosely, the walnut filling is excessive, or the ends are left unsecured. Roll it firmly around the filling and handle it gently when dipping it in egg.

Erzurum kadayıf dolması is made with fine, string-like kadayıf, not the flat pastry used for tray-baked kadayıf desserts. Fresh, flexible strands are easier to wrap around the walnuts without cracking or leaving gaps.

Yes, you can bake Erzurum kadayıf dolması, although frying is the traditional method. Baking can reduce the amount of oil used, but the coating may not become as crisp as the egg-dipped rolls cooked in hot oil.

Pistachios or hazelnuts can replace walnuts in Erzurum kadayıf dolması, though walnuts are the traditional filling. Chop the nuts finely enough to make the rolls easy to wrap, and avoid overfilling the kadayıf.

Erzurum kadayıf dolması is often served with Turkish tea or unsweetened coffee. Since the dessert is fried and syrup-soaked, a simple drink makes a better accompaniment than another rich or heavily sweetened dessert.

Store leftover Erzurum kadayıf dolması in a covered container in the refrigerator. The fried coating softens as it sits in syrup; warming the pieces briefly in an oven can improve the texture, though freshly made dolma is crispest.