Name: Burma Kadayıf
Brand: Saytad Baklava
Price: 1900 TRY
Availability: InStock

Saytad Burma Kadayıf — rows of twisted shredded wheat rolls packed with bright green pistachios

Kadayıf Collection

Burma Kadayıf Fıstıklı Burma Kadayıf

₺1,900 / kg

Burma — meaning twisted or wrung in Turkish — describes one of the most visually striking forms of kadayıf. Fresh tel kadayıf strands are spread, filled generously with stone-ground Gaziantep pistachios, and then tightly twisted and rolled into compact cylinders before being cooked in pure ghee. The rolling creates a uniform crunch throughout the entire piece — no soft centre, no gradation — and the tightly packed pistachio core ensures that every bite delivers a concentrated hit of flavour. Served in rows, Burma Kadayıf is as arresting to look at as it is to eat.

🌿 No preservatives 🧈 Pure ghee butter 🫙 Made fresh daily 📦 Gift packaging

Origin Made in Istanbul, traditional Gaziantep recipe

Pistachio Stone-ground Gaziantep (Antep) pistachios — packed as core filling inside every roll

Fat source 100% pure ghee (clarified butter), no vegetable oils

Form Burma (twisted roll) — cylindrical, uniform crunch, pistachio core visible at both ends

Shelf life 2 days at room temp · Up to 7 days refrigerated (room temperature preferred)

Delivery Same-day within Istanbul · Nationwide shipping

Locations Saytad Bahçeşehir · Saytad Yeşilköy

Full Transparency

Ingredients & Allergen Information

Full Ingredient List

Tel kadayıf (shredded wheat) Fine shredded wheat strands (wheat flour, water, salt, egg whites)
Pure ghee butter 100% clarified cow's butter, no added oils
Gaziantep pistachios Stone-ground, early-harvest Antep pistachios (Pistacia vera), unsalted and unroasted — tightly packed as core filling inside every roll
Sugar syrup Local beet sugar produced in Turkey, water, a few drops of lemon juice to prevent crystallisation

Note on sourcing: No artificial flavourings, colourings or preservatives are used. Pistachios are sourced fresh each season directly from Gaziantep. All ingredients are traceable.

Allergen Information

Contains

⚠ Gluten (wheat) ⚠ Tree nuts (pistachio) ⚠ Milk (ghee butter) ⚠ Egg (egg whites in dough)

Does not contain

✓ No peanuts ✓ No sesame ✓ No soya ✓ No artificial additives

Cross-contamination advisory: Saytad kitchens produce products containing walnuts, hazelnuts and other tree nuts. Our kitchens are not certified allergen-free facilities. Customers with severe nut allergies should take this into account.

What Sets It Apart

Burma's Bold Architecture

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The Twist Technique

The defining characteristic of Burma Kadayıf is the rolling and twisting of the kadayıf strands around the pistachio filling before cooking. This technique seals the filling inside and creates a uniform cylinder that cooks evenly, producing a consistent, all-over crunch rather than the softer top typical of flat kadayıf styles.

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Concentrated Pistachio Core

Rather than being distributed across layers, the pistachios in Burma Kadayıf are packed tightly into the centre of each roll. This concentration means every bite from the middle of the piece delivers a more intense pistachio flavour — the kadayıf shell provides crunch, the core provides depth.

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Uniform Crunch Throughout

Because the entire surface of the roll is exposed to heat during cooking, Burma Kadayıf achieves a remarkably even crunch from first bite to last. There is no soft top, no variation in texture — just a consistent, satisfying crispness that holds well even after syrup application.

The Craft Behind It

Burma: Structure as Flavour

While flat kadayıf forms — düz and hasır — cook as a large sheet that is then portioned, Burma Kadayıf is built piece by piece. Each roll is formed individually: a portion of tel kadayıf is spread on a flat surface, a generous line of pistachio is placed along its length, and the whole thing is tightly rolled, then twisted to lock the filling inside. The rolling process is a matter of both skill and speed — the shredded wheat must be worked while still pliable before cooking firms the strands.

The rolled pieces are placed tightly together in the pan and cooked in pure ghee, absorbing the fat evenly across every strand of the outer surface. Once deeply golden and crisp, they are removed and syrup is applied — a process that requires careful judgement, as the cylindrical form means syrup must be applied to achieve even penetration without pooling.

The result is one of the most structurally satisfying pieces in the kadayıf family — compact, confident, and unambiguous about what it is. The exposed pistachio at both ends of each roll is both a visual signature and a flavour promise that is always delivered on.

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Room Temperature

2 Days

Store in a cool, dry place — kadayıf softens faster than baklava

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Refrigerated

Up to 7 Days

Bring to room temperature 30 min before serving to restore texture

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Freezing

Not advised

Freezing compromises the shredded wheat texture significantly

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Best Enjoyed

Same day

The roll crispness is at its finest on the day of production

Burma Kadayıf Twisted, rolled, pistachio-filled