Translation result [RealFood=Reporter Yook Seong-yeon] “Most of the kadayif (Kadayif) imported into Korea comes from Türkiye, not the Middle East. Many manufacturers export different types — fresh, dried, roasted,” said Yilmaz Zehra, cultural and tourism officer at the Turkish Embassy in Seoul.On the 18th, the Yunus Emre Turkish Cultural Center in Jung-gu, Seoul hosted a dessert workshop as part of the “2026 Turkish Cuisine Week.” The event was co-hosted by the Turkish Embassy’s cultural and tourism office and the Yunus Emre Center, and it celebrated Türkiye’s rich dessert traditions.Kadayif used to be little-known in Korea, but it shot into the spotlight during the “Dubai chocolate” craze. Because the trend carried Dubai’s name, many assumed kadayif was strictly a Middle Eastern ingredient. In fact, it’s widely used across Türkiye. Zehra pointed out that Türkiye and the Middle East share close geography and similar dessert traditions, and that kadayif is a common ingredient in Turkish home kitchens.Türkiye prides itself on its food culture: the UNESCO Creative Cities Network has named three Turkish cities — Gaziantep, Hatay and Afyonkarahisar — as “Creative Cities of Gastronomy” (Korea has one, Jeonju). Zehra added that Turkey’s coffee culture, listed as UNESCO Intangible Cultural Heritage, has helped foster a vibrant dessert scene. Turkey’s signature dessert is baklava: many delicate sheets of phyllo dough layered with nuts and soaked in syrup.Lately, crunchy kadayif desserts have been stealing the show. Şerife Min, a workshop instructor at the Turkish Cultural Center, described kadayif as “strands of dough made by pulling a simple flour, salt and water batter into hairlike threads.” She demonstrated Kadayif Dolması — kadayif rolled around a walnut filling.The recipe was delightfully simple, and reporters could try it on the spot. Lay the kadayif out in a rectangle, scatter walnuts across it, and roll it up like a kimbap. Briefly dip the roll into a mixture of beaten egg and milk, then fry it until golden. Remove the roll and soak it in syrup, then finish with a dusting of ground pistachio.The finished Kadayif Dolmasi offered a perfect contrast: a crisp outer shell, crunchy, nutty walnuts inside, and a sweet syrup that tied it all together. It paired beautifully with Turkish coffee, brewed in a traditional cezve (a copper coffee pot) and served in a small fincan (cup).The workshop also featured traditional dishes that complement coffee. Kısır is a bright, herby salad made with bulgur, tomato, parsley and garlic. Biber Dolması, a home-style stuffed pepper, is filled with rice, onion, tomato, raisins and spices — rice is the base, but the dish delivers a unique flavor that even hints at a chilled cinnamon dessert.Attendees also sampled börek, a flaky Turkish pastry, and kurabiye, a buttery cookie.Zehra noted that Türkiye offers rich, experience-driven tourism centered on food — think tea tastings, wine and cheese experiences — and that they plan to expand cultural and culinary exchanges with Korea through these programs.
[RealFood=Reporter Yook Seong-yeon] “Most of the kadayif (Kadayif) imported into Korea comes from Türkiye, not the Middle East. Many manufacturers export different types — fresh, dried, roasted,” said Yilmaz Zehra, cultural and tourism officer at the Turkish Embassy in Seoul.On the 18th, the Yunus Emre Turkish Cultural Center in Jung-gu, Seoul hosted a dessert workshop as part of the “2026 Turkish Cuisine Week.” The event was co-hosted by the Turkish Embassy’s cultural and tourism office and the Yunus Emre Center, and it celebrated Türkiye’s rich dessert traditions.Kadayif used to be little-known in Korea, but it shot into the spotlight during the “Dubai chocolate” craze. Because the trend carried Dubai’s name, many assumed kadayif was strictly a Middle Eastern ingredient. In fact, it’s widely used across Türkiye. Zehra pointed out that Türkiye and the Middle East share close geography and similar dessert traditions, and that kadayif is a common ingredient in Turkish home kitchens.Türkiye prides itself on its food culture: the UNESCO Creative Cities Network has named three Turkish cities — Gaziantep, Hatay and Afyonkarahisar — as “Creative Cities of Gastronomy” (Korea has one, Jeonju). Zehra added that Turkey’s coffee culture, listed as UNESCO Intangible Cultural Heritage, has helped foster a vibrant dessert scene.
Turkey’s signature dessert is baklava: many delicate sheets of phyllo dough layered with nuts and soaked in syrup.Lately, crunchy kadayif desserts have been stealing the show. Şerife Min, a workshop instructor at the Turkish Cultural Center, described kadayif as “strands of dough made by pulling a simple flour, salt and water batter into hairlike threads.” She demonstrated Kadayif Dolması — kadayif rolled around a walnut filling.The recipe was delightfully simple, and reporters could try it on the spot. Lay the kadayif out in a rectangle, scatter walnuts across it, and roll it up like a kimbap. Briefly dip the roll into a mixture of beaten egg and milk, then fry it until golden. Remove the roll and soak it in syrup, then finish with a dusting of ground pistachio.The finished Kadayif Dolmasi offered a perfect contrast: a crisp outer shell, crunchy, nutty walnuts inside, and a sweet syrup that tied it all together. It paired beautifully with Turkish coffee, brewed in a traditional cezve (a copper coffee pot) and served in a small fincan (cup).The workshop also featured traditional dishes that complement coffee. Kısır is a bright, herby salad made with bulgur, tomato, parsley and garlic. Biber Dolması, a home-style stuffed pepper, is filled with rice, onion, tomato, raisins and spices — rice is the base, but the dish delivers a unique flavor that even hints at a chilled cinnamon dessert.Attendees also sampled börek, a flaky Turkish pastry, and kurabiye, a buttery cookie.Zehra noted that Türkiye offers rich, experience-driven tourism centered on food — think tea tastings, wine and cheese experiences — and that they plan to expand cultural and culinary exchanges with Korea through these programs.
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