Kadayıf Dolması

Have you ever walked through the snow-covered streets of Erzurum and caught the sweet, honey-like aroma of roasted pastry wafting into your nose? That scent belongs to Kadayıf dolması, one of Erzurum’s most beloved delicacies. Not only is this dessert delicious—with its crisp exterior and surprise-filled interior—but learning how it is made is also a delightful experience.

What Is Kadayıf Dolması?

Kadayıf dolması is a dessert made by stuffing shredded kadayıf strands, about the size of a palm, with crushed walnut kernels. The stuffed strands are carefully rolled, dipped in egg, and fried in hot oil until they turn a golden hue. Finally, a cold syrup is poured over them to complete the dish.

“A Journey Through Time”: From the Tables of Sultans to Today

The origins of this dessert stretch much further back than many assume—to the era of the Seljuk State. In fact, old Ottoman records include kadayıf among the dishes prepared for the sultans’ tables. This means the dessert we enjoy today was also one of the favorite treats of sultans who lived hundreds of years ago.

How Is It Made?

Preparing kadayıf dolması requires great skill and effort. Here is its step-by-step story:

• Rolling: Fine kadayıf strands are laid out on a clean surface and filled with a portion of crushed walnuts. They are rolled like a dolma—not too tight, not too loose.
• Dipping in Egg: The rolled kadayıf are coated thoroughly in beaten egg so that every surface is covered.
• Frying: The egg-coated kadayıf are fried for 7 to 10 minutes until they achieve a golden color.
• Syrup Soaking: As soon as the fried kadayıf are removed from the oil, they are plunged into pre-prepared cold syrup and left to absorb it fully.

An Indispensable Feature of Ramadan Tables

In Erzurum, especially during the month of Ramadan, kadayıf dolması holds a unique place. On the tables of Erzurum residents, it is the essential accompaniment to dishes like ayran aşı and kıyma. When hosting guests or celebrating holidays, kadayıf dolması is always present on the table.