blogger, with a 3-year-old oven that doesn’t work properly. Why? ‘Because’,
said the nice repairman, ‘the oven door hinges are no good. Nothing is made to
last anymore.’ He ordered two new hinges, but only one came in – so I wait. I’ve
been using GE appliances for decades without a problem. I fear our relationship
may be coming to an end.
a nice Armenian-style pumpkin recipe for you. Instead, my food-blogging
friend, Chris Coyle, of Hye-Thyme Café fame, came to my rescue when I asked if I could share her
post for Pumpkin Kadayif with you.
chuckle, her condolences on the state of my oven.
Kadayif’ recipe. Enjoy!
|Pumpkin Kadayif, a recipe and photos by Chris Coyle from Hye-Thyme Cafe.
Eastern markets or bakeries – some restaurants- depneding on where you live)
a large bowl.
with your hands to distribute. Press half
of the buttered dough into a casserole dish, sheet pan, large cake pan,
etc. It’s really just a matter of how “high” you want it – if
you’re trying to “stretch” it to serve more people, etc.
sugar until light and fluffy. Add the pumpkin and spices and continue
beating to incorporate. Add the eggs, one at a time.
Spread all of filling
over the dough in your pan.
Evenly distribute the remaining dough over the
Bake at 375°F for about 45 minutes until golden. When
it just starts to brown, or just comes out of the oven, bring your sugar and
water to a boil, then squeeze in the lemon juice and continue to boil for about
a minute, stirring. You want to boil it long enough to cook into a syrup,
but not so long that it turns into candy! Better too thin than too thick.
paring knife or lobster pick – or a fork – then pour the hot syrup over the top
while the Kadayif is still hot. The holes are to make sure the syrup
soaks all the way through.
dough with syrup has been the subject of much discussion over the years.
I was always taught to pour hot syrup over cold Paklava to prevent sogginess
but to pour hot syrup over hot Kadayif. Others will tell you to pour cold
syrup over hot Paklava or hot syrup over cold Kadayif, etc.
this post, Chris topped the Pumpkin Kadayif with a small scoop of vanilla ice cream and a few
pumpkin seeds that she candied in a pan with a little brown sugar, cinnamon and