Kadayıf Collection

Pistachio Plain Kadayıf Golden threads, vivid pistachios

Name: Pistachio Plain Kadayıf
Brand: Saytad Baklava
Price: 1500 TRY
Availability: InStock

Shredded wheat strands cooked on traditional copper pans.
Stone-ground Gaziantep pistachios. Pure ghee butter. A Gaziantep staple.

Saytad Pistachio Plain Kadayıf — golden shredded pastry with vibrant green pistachio topping

Kadayıf Collection

Pistachio Plain Kadayıf Fıstıklı Düz Kadayıf

₺1,500 / kg

Kadayıf — the world of shredded wheat pastry — is as central to Gaziantep's sweet tradition as baklava itself. The Plain Kadayıf is its purest expression: fine strands of shredded wheat are spread across traditional copper pans, layered generously with stone-ground Gaziantep pistachios and pure ghee butter, and cooked slowly until the bottom layer achieves a deep golden crispness while the top remains softer. Finished with a light syrup and topped with more vibrant green pistachios, it is a product of honest craftsmanship and exceptional flavour.

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

Origin Made in Istanbul, Gaziantep recipe

Pistachio Stone-ground Gaziantep (Antep) pistachios — in filling and topping

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

Form Flat layered kadayıf (düz) — cooked on copper pan, crispy base, softer top

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 — used in filling and as topping
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

The Copper Pan Difference

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Traditional Copper Pan Cooking

The copper pan is central to authentic kadayıf preparation — its even heat distribution creates the characteristic crispy base layer while the top remains softer, producing the textural contrast that defines this product. It is a technique that cannot be replicated with modern equipment.

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Pistachios Inside and Out

Stone-ground Gaziantep pistachios appear twice in every piece — as a generous filling between the kadayıf layers, and as a vivid green topping that identifies the product immediately. The double presence ensures pistachio flavour in every single bite.

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Dual Texture Experience

Unlike baklava which has uniform crispness throughout, Plain Kadayıf offers a unique textural contrast: the base is deeply crunchy from direct pan contact, while the upper layers are yielding and tender — making each bite a complete textural experience.

The Craft Behind It

Kadayıf: The Other Side of Gaziantep

While baklava has become the internationally recognised face of Gaziantep's sweet culture, kadayıf is what the city eats at home. Made from fine strands of wheat dough that are dried and shredded — giving the product its distinctive texture — kadayıf requires a different set of skills from baklava. Where baklava demands patience in layering paper-thin phyllo, kadayıf demands precision in the pan — knowing when the base has achieved the right colour and crunch without burning.

At Saytad, we spread fresh tel kadayıf across our traditional copper pans, layer it with stone-ground Gaziantep pistachios and generous pure ghee, and cook it at controlled heat until the base is deeply golden. The tray is then flipped — a skilled manoeuvre that reveals the caramelised underside — and the syrup is applied carefully to allow even absorption without making the strands heavy or soggy.

The result is finished with a crown of fresh pistachios that provide colour, crunch, and flavour — the visual signature of a properly made Pistachio Kadayıf. It is one of our most beloved products among customers who grew up with Gaziantep sweets, and consistently surprises those encountering kadayıf for the first time.

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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 base crispness is at its finest on the day of production