Turkish Kadaifi Recipe by Chef Arman Uz – Chef's Pencil

Kadaifi is a very popular Turkish dessert that has many variations in Greek-Albanian or Bosnian cuisine. It is made with grated filo dough butter pistachios and walnuts cinnamon and spiced syrup. In other versions the nuts are replaced by custard and sometimes chocolate is used to complement the flavors.

Channel	Publish Date	Thumbnail & View Count	Actions
	Publish Date not found	0 Views	View on YouTube Channel URL not found

Cup Kadayif Recipe with Walnut and Pistachio

Kadaifi can be made in a variety of ways using ingredients such as almonds pistachios coconut etc. Whichever method you choose you are sure to enjoy it.

Chef Arman Uz brings contemporary Mediterranean cuisine to waterfront dining and events space The Kyle Bay. With the striking Georges River backdrop JAAKS Restaurant at The Kyle Bay is pleased to announce the appointment of acclaimed Chef Arman Uz. Born in Turkey Uz quickly gained traction in the local hospitality industry. His career began in 1991 in the Turkish tourist town of Cappadocia where he worked for the leading Indigo Tourism Group owners and operators of a number of luxury resorts and fine dining restaurants across the country. During this time Uz had the opportunity to work under some of Turkey’s top chefs gaining the culinary expertise and insight that prepared him for a career in fine dining. In 2004 Uz took his skills global relocating to Australia where he immersed himself in the local restaurant scene. In 2005 he oversaw the kitchen at Kiama hotspot Cargo’s Wharf Restaurant where he created a contemporary menu featuring locally sourced seafood. Chef Arman works at several respected venues in Sydney including Efendy in Balmain and Flanagan’s Dining Room in Thirroul and is a champion of regional Illawarra produce. Arman uses simple cooking techniques to source the freshest seasonal produce from his South Coast hometown letting the ingredients speak for themselves. Fish is sourced daily and strong relationships with local farmers artisans and fishermen ensure that the produce used at JAAKS and The Kyle Bay events is always of the highest quality. “The menu is modern cuisine with a Mediterranean twist driven by produce” says Arman. Arman is perhaps best known for his work as head chef at the acclaimed Turkish restaurant Efendy in Balmain where he played a key role in the restaurant’s widespread critical success. JAAKS Bar and Restaurant is located on the ground floor of The Kyle Bay and focuses primarily on local seafood. Arman has created an a la carte menu that is shareable and pays great attention to the refined presentation of the dishes. The menu includes octopus with smoked yoghurt and black-eyed beans pan-roasted 1 kg Jewish fish on the bone to kreatopita – a Greek lamb pie with mint yoghurt. The venue offers the same quality dining experience for an intimate dinner for two as for a grand gala event for 250 people. "The function menu is created with the same philosophy as at JAAKS to offer guests a better dining experience than the usual boring function food" says Arman.