Kataifi
User Reviews
5.0
3 reviews
Excellent
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Prep Time
1 hr
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Cook Time
1 hr mins
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Resting Time
8 hrs
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Total Time
2 hrs 5 mins
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Servings
12 people
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Calories
680 kcal
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Course
Dessert
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Cuisine
Greek, Middle Eastern, Balkan
Kataifi
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Kataifi is a very popular dessert in the Middle East, Turkey and Greece, and is made from shredded phyllo dough (angel hair), and a mixture of nuts, butter, and coarsely chopped pistachios. After cooking, the kataifi is generously soaked in a cinnamon-flavored sugar syrup.
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Ingredients
- 16 oz. fresh kataifi angel hair
- 1½ cup walnut kernels
- 1½ cup shelled pistachios (preferably Aegina pistachios)
- 1 tablespoon ground cinnamon
- ¼ tablespoon ground clove
- 12 oz. goat or sheep butter , melted (butter in a jar)
- A few crushed walnuts and pistachios (for the garnish)
- 2 tablespoons goat or sheep butter (for the baking dish)
For the syrup
- ½ cup water
- 2½ cups caster sugar
- 1 tablespoon lemon juice
- Zest of 1 orange , cut into very thin strips
- 1 tick cinnamon
Equipment
- Baking dish
Instructions
Syrup
- Pour the sugar, water, cinnamon stick, and orange zest into a saucepan.
- Place the pan on a low heat and stir until the sugar has melted.
- As soon as it comes to the boil, stop stirring so that the sugar does not crystallize.
- Boil for 5 minutes and finally add the lemon juice. Let cool.
Kataifi
- Butter a baking dish.
- Preheat the oven to 350°F (170°C).
- Place the kataifi in small quantities in a bowl and untangle them.
- Chop the nuts and pistachios and sprinkle them with cinnamon. Stir.
- Divide the kataif (angel hair) into 12 equal parts and cover them with a damp cloth so that they do not dry out.
- Take a portion of kataif, and lay it out on a work surface in an elongated rectangular shape.
- Spread 1 tablespoon of the pistachio filling on top and wrap it into a roll shape.
- Place it in the buttered baking dish and repeat the operation until all the angel hair and stuffing are used up.
- Place them all in the baking dish, spacing them about ¼ inch (½ cm) apart.
- Slowly spoon the melted butter over them, making sure to pour the butter into the gap between each kataifi.
- Bake on the lower rack of the oven, for about an hour, until golden brown.
- Take the kataifi out of the oven.
- Strain the cooled syrup and immediately pour it over, slowly, using a ladle.
- Sprinkle with reserved nuts and pistachios.
- Let cool completely in the pan for at least 8 hours in a cool place before eating.
Notes
- Make sure to detangle the angel hair before preparation.
- It should be worked quickly in a draft-free place so that it does not dry out, and can be rolled up easily.
- During preparation, it is very important to cover the rest of the angel hair to be prepared with a damp cloth so that it does not dry out.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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