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5.0 from 3 votes

Kataifi

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.

Prep Time
1 hr
Cook Time
1 hr mins
Resting Time
8 hrs
Total Time
2 hrs 5 mins
Servings: 12 people
Calories: 680 kcal
Course: Dessert
Cuisine: Greek , Middle Eastern , Balkan

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
    Cup of Yum
  1. Pour the sugar, water, cinnamon stick, and orange zest into a saucepan.
  2. Place the pan on a low heat and stir until the sugar has melted.
  3. As soon as it comes to the boil, stop stirring so that the sugar does not crystallize.
  4. Boil for 5 minutes and finally add the lemon juice. Let cool.
Kataifi
  1. Butter a baking dish.
  2. Preheat the oven to 350°F (170°C).
  3. Place the kataifi in small quantities in a bowl and untangle them.
  4. Chop the nuts and pistachios and sprinkle them with cinnamon. Stir.
  5. Divide the kataif (angel hair) into 12 equal parts and cover them with a damp cloth so that they do not dry out.
  6. Take a portion of kataif, and lay it out on a work surface in an elongated rectangular shape.
  7. Spread 1 tablespoon of the pistachio filling on top and wrap it into a roll shape.
  8. Place it in the buttered baking dish and repeat the operation until all the angel hair and stuffing are used up.
  9. Place them all in the baking dish, spacing them about ¼ inch (½ cm) apart.
  10. Slowly spoon the melted butter over them, making sure to pour the butter into the gap between each kataifi.
  11. Bake on the lower rack of the oven, for about an hour, until golden brown.
  12. Take the kataifi out of the oven.
  13. Strain the cooled syrup and immediately pour it over, slowly, using a ladle.
  14. Sprinkle with reserved nuts and pistachios.
  15. 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.