SC - advice needed - possibly OOP

[Korrin S DaArdain]

In a message dated 1/6/00 12:11:00 PM Eastern Standard Time, 
rsve60 at email.sps.mot.com writes:

<< Kadayif >>

KADAYIF -Olivia Hagopian
(Shredded dough) 

2 lbs. Kadayif dough
3/4 lb. butter, melted 

Syrup:
3 cups sugar
1½ cups water
Boil together 10 minutes; add 1 tsp. lemon juice 

Place kadayif in a large bowl. Separate and loosen all shreds. Pour melted 
butter over it and coat all shreds well. Divide mixture in half, spread half 
on a lightly buttered pan (12 "xll"). Press gently. Spoon filling over this 
layer evenly, cover with remaining kadayif. Bake in preheated 425F oven for 
30 minutes or until delicately brown. Cool. Pour hot syrup over entire top. 
Cut into serving pieces. Let stand 30 minutes before serving. 

Serves 32-40 

Fillings: 

Cream Filling:
3 t.heavy cream
½ pt. light cream
¾ cups milk
4 heaping tbs. cornstarch
3 tbs. sugar
1 tsp. vanilla 

Combine heavy cream, light cream and sugar in a pan. Bring to a boil. 
Dissolve cornstarch with milk, add to hot creams stirring constantly until 
thick. Boil slowly 4-5 minutes. Remove from heat and cool. 

Pour or spoon evenly over bottom layer of kadayif. Place remaining shreds 
over cream filling. 

Bake as directed in above basic recipe. 

Nut Filling:
1 lb. walnut meats, chopped fine
3 tbs. sugar
½ tsp. cinnamon 

Cheese Filling:
1¼ lbs. Muenster cheese, grated
½ lb. Feta (Greek cheese} grated or crumbled
½ lb. cottage cheese
2 eggs, beaten 

- -From Adventures in Armenian Cooking. Published in 1973 by St. Gregory's 
Armenian Apostolic Church of Indian Orchard, Massachusetts.
http://www.cilicia.com/armo_cookbook.html
.......................

EKMEK KADAYIF -Sonia Matulewicz
(Khadayif) 

4 eggs
1½ cups sugar
2 cups yogurt
2 cups flour
1 tsp. baking soda
¼ lb. butter, melted 

Beat eggs well, add sugar and yogurt mixing thoroughly. Add flour, baking 
soda and butter. Pour into 11" square Corning Ware. Bake in preheated 300F 
oven until brown. 

Topping: 1 cup boiling water 3 cups sugar 1½ tbs. vanilla 

Boil thoroughly. Let cake cool a little. Pour topping over cake. 

Serve with whipped cream, if desired. 

Serves 30. -From Adventures in Armenian Cooking. Published in 1973 by St. 
Gregory's Armenian Apostolic Church of Indian Orchard, Massachusetts.
http://www.cilicia.com/armo_cookbook.html
.....................

Tel Kadayif with walnuts
Ingredients:

750 gr. tel kadayif (pastry made into thin long thread-like strips; available 
at Turkish stores) 
1 1/2 glasses of margarine 
2 glasses of walnuts 
Syrup:

4 1/2 glasses granulated sugar 
3 3/4 glasses water 
1 teaspoons lemon juice 
Flake kadayif and place on a shallow cake pan, sprinkle crushed walnuts over 
evenly and spread the other half of the kadayif on top. Sprinkle melted 
margarine over and place in moderate oven to bake for 40 minutes. 
SYRUP: Meanwhile, put the granulated sugar, the water and lemon juice into a 
saucepan and boil until moderately thick. When golden brown, take kadayif out 
of oven and sprinkle boiling syrup over immediately. Cover and allow to cool. 
When cool, place a plate large enough over the top of the pan and transfer 
kadayif onto the plate by turning upside down. 

Small cakes of batter, fired, soaked in syrup (Yassi kadayif Cevizli)
Ingredients:

300 gr. yassi kadayif 
4 eggs 
1 1/4 glasses olive oil 
1 1/4 glasses ground wheat 
Syrup:

2 glasses granulated sugar 
1 1/3 glasses water 
1 teaspoon lemon juice 

Put sugar, water and lemon juice into a pan, and stir over moderate heat 
until the sugar melts, boil for 10 minutes until it becomes a syrup and leave 
aside.
Trim 1/4 inch from the edge of the yassi kadayif. Beat the eggs in a bowl and 
roll the kadayif in the beaten egg. Heat the olive oil in a frying pan then 
fry 3-4 kadayifs each time, fry both sides, remove from the pan and drain. 
Dip in and out of boiling water and place immediately into the prepared 
syrup. Repeat this for all pieces of kadayif. Cover with a plate and allow 
them to stand in the syrup for an hour. Place the kadayif on a serving plate 
sprinkle ground walnuts over and serve. -From Turkish Cuisine by Mehmet 
Yazgan, Editor, Yazgan Turizm Tic. Ltd. Sti.
http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/cuisine.html
.........................



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