Dairy-Free Kadaif
Indulge in the delightful flavors of Dairy-Free Kadaif, a reimagined twist on the classic Middle Eastern dessert that’s perfect for those seeking dairy-free alternatives. This rich and aromatic treat features delicate kadaif noodles coated in silky melted coconut oil, layered with a decadent blend of crushed pistachios, walnuts, almonds, and cinnamon. Baked to golden perfection, the crispy layers are then drenched in a fragrant syrup infused with rose water and a hint of lemon, creating an irresistibly sweet and exotic flavor profile. Garnished with vibrant chopped pistachios, this vegan-friendly dessert offers a stunning combination of textures and tastes. Ideal for gatherings or a special treat, Dairy-Free Kadaif is both a crowd-pleaser and a testament to how indulgence can be free of dairy.
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Recipe Information
Ingredients
- 250 grams Kadaif noodles
- 100 grams Coconut oil
- 100 grams Pistachios
- 100 grams Walnuts
- 100 grams Almonds
- 1 teaspoon Ground cinnamon
- 200 grams Sugar
- 250 ml Water
- 1 tablespoon Lemon juice
- 1 tablespoon Rose water
- 2 tablespoons Chopped pistachios
Instructions
Preheat the oven to 180°C (350°F).
In a food processor, coarsely grind the pistachios, walnuts, and almonds together. Mix in the ground cinnamon and set aside.
Separate the kadaif noodles carefully using your fingers, ensuring there are no clumps.
In a small saucepan, melt the coconut oil over low heat until it becomes liquid.
Drizzle half of the melted coconut oil over the kadaif noodles and mix well to coat.
Take half of the kadaif noodles and spread them evenly in the bottom of a 9x13 inch baking dish.
Spread the nut mixture evenly over the layer of noodles.
Cover the nut mixture with the remaining kadaif noodles, pressing gently.
Drizzle the remaining coconut oil over the top layer of noodles, ensuring even coverage.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown.
While the kadaif is baking, prepare the syrup by combining the sugar and water in a saucepan. Bring to a boil, then reduce the heat to low and simmer for about 10 minutes.
Remove the syrup from the heat and stir in the lemon juice and rose water. Let it cool slightly.
Once the kadaif is baked, remove it from the oven and slowly pour the syrup over the hot dessert, ensuring even distribution.
Let the kadaif cool to room temperature to allow the syrup to soak in completely.
Garnish with chopped pistachios and serve at room temperature.
Nutrition Facts
Calories |
4500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.8 g | 348% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 62.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 457.1 g | 166% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 219.8 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1765 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
