Erzurum Kadayıf Dolması

Ingredients

• 300 grams fresh shredded phyllo dough (kadayıf)
• 1 cup walnuts (coarsely chopped)
• 3 large eggs
• 1 pinch of salt
• Vegetable oil for frying
• 2 cups granulated sugar
• 2 cups water
• 3-4 drops of lemon juice

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   For the syrup, boil sugar and water in a pot, add lemon juice, simmer for 10 minutes, and let it cool completely.

2. 2

   Take a portion of kadayıf, flatten it on a surface, and place chopped walnuts in the center.

3. 3

   Roll it tightly like a cigarette borek, tucking in the sides.

4. 4

   Whisk the eggs in a bowl with a pinch of salt until frothy.

5. 5

   Dip the wrapped rolls into the beaten egg, gently squeezing out any excess.

6. 6

   Fry in hot oil until golden brown on all sides.

7. 7

   Transfer the hot fried rolls directly into the cold syrup, let them soak for 2-3 minutes, and serve.

Note. The syrup must be cold and the fried rolls must be hot to achieve the perfect texture.