"Can't 'Dujjonku' Made with Somyeon Work?"... Why Kadaif Can't Be Imitated with Somyeon [Delicious Stories]

Unique Pastry of T?rkiye and the Middle East
Looks Like Noodle Strands, But Treated as Bread
Distinctive Production Method... Once Crafted Only by Artisans

Editor's NoteIt is said that the first confectionery was discovered in the ancient Mesopotamian civilization. In other words, sweets have accompanied every moment of human history. Biscuits, chocolate, ice cream, and more-here are some delicious stories behind the treats we all love.

As Dubai Chewy Cookie (Dujjonku) and Dubai chocolate have become popular, the price of kadaif, which adds a crispy texture, is soaring. The wholesale price of imported kadaif (500g) has risen by about 48% over the past month, from 12,700 won to 18,900 won. While a substitute version of Dujjonku made with somyeon noodles is being developed and sold as a replacement for the expensive kadaif, some point out that it fails to replicate the unique texture of kadaif. What is the secret behind the taste of kadaif?

‘Middle Eastern Noodles’ That Look Like Bundles of Dried Pasta

Dubai Chewy Cookie made with somyeon noodles (left) and Dubai Chewy Cookie made with kadaif. YouTube capture

Dubai Chewy Cookie is a K-dessert made in Korea, but one of its key ingredients, kadaif, is a food product used in T?rkiye, the Middle East, and some Mediterranean countries. Its appearance resembles bundles of dried noodle strands, which is why various foreign media have described it as "Middle East noodle."

The cooking method for kadaif is entirely different from that of noodles. In T?rkiye and the Middle East, kadaif is either baked in clumps over heat or cut into small pieces and stir-fried. When cheese or syrup is poured over a baked kadaif block, it becomes a dish called kunefe or tel kadaif. It is also sometimes stir-fried with butter and nuts.

Somyeon (left) and Kadaif. Screenshot from Alibaba and Pequis websites

With the recent surge in kadaif prices, some domestic restaurants and bakeries are offering Dubai Chewy Cookies made by baking or frying somyeon noodles instead of kadaif. However, it is widely considered that somyeon cannot reproduce the distinctive flavor and texture of kadaif. This is related to the fact that the manufacturing methods for kadaif and Asian noodles are fundamentally different.

Instant Drying on a Heated Rotating Disc

An artisan who makes kadaif using traditional methods. Thin batter is drizzled like threads onto a rotating disc during production. YouTube capture

Although it is nicknamed "Middle Eastern noodles" in other cultures, kadaif is strictly classified as a pastry, that is, a type of bread, in its countries of origin, T?rkiye and the Middle East. The Turkish Standards Institution, which manages industrial standards in T?rkiye, defines kadaif as "pastry dough made from flour that looks like threads."

Kadaif is produced using a special machine equipped with a spouted container and a rotating disc. As the disc spins, the flour batter inside the container is poured out in fine, thread-like streams, creating a swirling pattern. The disc is kept extremely hot, so the batter instantly loses its moisture and solidifies into a noodle-like, rigid form. The finished kadaif is bundled together like a skein of thread, packaged, and sold to customers.

Unlike somyeon noodles, kadaif batter is very watery, and the high-temperature drying process prevents gluten from forming. As a result, it lacks the chewy texture of noodles, but when baked or fried, it develops a crispiness similar to the outer layer of a pie.

Once a Royal Dish Made Only by Artisans

Today, kadaif is mass-produced by food manufacturers in T?rkiye and the Middle East, but in some regions, hand-crafted products made by artisans are still sold. Handmade kadaif is considered a premium ingredient and is supplied to restaurants that make expensive desserts.

Properly made kadaif is said to have a golden bird's nest-like color when butter or syrup is applied and baked. Facebook capture

To make kadaif using traditional methods, the batter must be poured continuously onto a rotating disc, and the strands must not break or vary in thickness, making the process extremely challenging. In the past, only artisans who had undergone rigorous training could make kadaif, and it was once served as a royal dish in the Ottoman Empire, which ruled over the Middle East and the Mediterranean.

'Istanbul Food,' a vendor of traditional Turkish desserts, explains on its website, "The machines used to make handmade kadaif require highly specialized traditional craftsmanship. Properly made kadaif should have a golden, bird's nest-like color when brushed with butter or syrup. Workshop artisans pass down their skills to apprentices from generation to generation, preserving the tradition."