6 Serves
92 Mins
Prepare the syrup by boiling water and sugar in a saucepan, then stir in a splash of lemon juice and let it cool completely.
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AmericanVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
112 µg / 400 µgCalcium
77 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
324 mg / 4,700 mgSodium
456 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
3 g / 28 gSugar
66 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
106 gAlcohol
0 g
Lay out the shredded Kadayıf dough and place a portion of crushed walnuts in the center of each piece.
Roll the dough tightly around the walnuts to form small, compact cylinders.
Heat the cooking oil in a deep-frying pot to a medium-high temperature.
Carefully fry the rolls in the hot oil until they are golden brown on all sides, then remove them using tongs.
Immediately submerge the hot fried rolls into the cooled syrup and let them soak for a few minutes before serving.
10
g60
g22
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Tunisian
Japanese