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Kadayif, tahini, syrup dessert
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Tahini kadayif dessert (80 g) has 312 calories. That works out to 390 calories per 100 g. It contains 44 g of carbs, 5.8 g of protein, 12.4 g of fat and 2.6 g of fiber. Its 0.4 mg of Copper covers 40% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 80 g
312
KCAL / 80G
Carbs
44g
· 16% DV
Protein
5.8g
· 12% DV
Fat
12.4g
· 16% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 7% · Fat 36%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 312 kcal | |
| Total fat | 12.4 g | 16% |
| Saturated fat | 2.08 g | 10% |
| Trans fat | 0.02 g | |
| Sodium | 56 mg | 2% |
| Total carbohydrate | 44 g | 16% |
| Fiber | 2.6 g | 9% |
| Protein | 5.8 g | 12% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 80 g | 312 kcal |
| 1 piece (small) | 60 g | 234 kcal |
| 1 slice (thin) | 70 g | 273 kcal |
| 100 g | 100 g | 390 kcal |
| 1 serving (medium) | 100 g | 390 kcal |
| 1 slice (thick) | 110 g | 429 kcal |
| 1 piece (large) | 120 g | 468 kcal |
| 1 serving (large) | 150 g | 585 kcal |
| 2 piece (double) | 160 g | 624 kcal |
| 1 pack (whole) | 400 g | 1560 kcal |
Calculated from 390 calories per 100 g.
Tahini kadayif dessert is made by coating shredded kadayif pastry with tahini and fat, baking it until golden, then adding sugar syrup. Pressing the pastry into the pan helps it hold together when sliced.
Tahini kadayif dessert usually contains shredded kadayif pastry, tahini, butter or another fat, and sugar syrup. Some recipes add nuts, while the amount of tahini and the way the pastry is layered vary by cook and region.
Tahini kadayif dessert includes tahini, which gives it a distinct sesame flavor and a richer taste. Regular syrup-soaked kadayif is often made without tahini and may instead include a nut filling such as walnuts or pistachios.
Tahini kadayif dessert is commonly served at room temperature after it has absorbed the syrup. Some people prefer it slightly warm, but letting it rest first helps the syrup distribute and the pieces set.
Yes, tahini kadayif dessert can be made on the stovetop in a covered pan over low heat. Turn or flip it carefully so the pastry browns evenly, then add the syrup according to the recipe.
Store tahini kadayif dessert covered in the refrigerator, especially if it will not be eaten the same day. Let a portion come closer to room temperature before serving; refrigeration can make the pastry firmer.
Tahini kadayif dessert can be frozen, but its texture may soften after thawing because it contains syrup. Wrap individual portions airtight, thaw them in the refrigerator, and warm gently if desired.
Tahini kadayif dessert pairs well with unsweetened Turkish coffee or tea, which balances its syrupy sweetness. A small amount of chopped pistachio or walnut is a common garnish, though the dessert is also served plain.
Not necessarily; tahini kadayif dessert gets its characteristic sesame flavor from tahini, and nuts are optional in many recipes. If avoiding nuts because of an allergy, ask about the preparation and possible cross-contact.
Tahini kadayif dessert contains sugar syrup and can raise blood glucose. Whether it fits an individual diabetes meal plan depends on their treatment and portion; a clinician or dietitian can give advice tailored to them.
Vitamins
Vitamin E
1.36mg · 9% DV
B1
0.1mg · 8% DV
B5
0.36mg · 7% DV
Biotin
2µg · 7% DV
Minerals
Copper
0.36mg · 40% DV
Manganese
0.64mg · 28% DV
Phosphorus
136mg · 19% DV
Magnesium
56mg · 13% DV
Potassium ⭐
168mg · 5% DV
Sodium
56mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 312 calories in 1 piece (medium) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Tahini kadayif dessert pairs fine strands of kadayif—a shredded pastry used in Turkish and neighbouring cuisines—with tahini and syrup. Recipes vary: the pastry may be baked until golden, with tahini and syrup layered through it or poured over the top. It is a familiar style of home-made and bakery dessert in Turkey, with regional and household variations.
The strands turn crisp at the edges and tender as they absorb the syrup; tahini adds a toasted, nutty richness. In Turkey it is generally served after a meal, often with tea or Turkish coffee, rather than as a breakfast food. It is an energy-dense sweet, with 390 calories per 100 g. A modest slice alongside unsweetened tea makes a less-heavy serving.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.08g
MONOUNSATURATED
4.64g
POLYUNSATURATED
5.04g
Omega 6:3 ratio 82.7:1
Above the ideal 4:1 (82.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.