Kataifi is a popular dessert made with finely chopped mixed nuts, scented with ground clove and cinnamon, wrapped into buttered crispy stringy dough and bathed in lemon-scented syrup. It is traditionally made of a fine string pastry that encases a mixed nut mixture. This dessert is served throughout the year and is readily available in most bakeries on the island. There are many homemade variations of this recipe, but this one tries to keep everything simple.
HOW TO MAKE KATAIFI
Ingredients:
1 cup of melted unsalted butter
1 Standard packet of Kataifi dough or thinly shredded filo pastry
1 cup of mixed chopped almonds, walnuts and pistachios
1 cup of sugar
1 cup of water
1 tsp of lemon juice
1 tsp of ground cinnamon
honey or syrup for drizzling
Instructions:
Pre heat the oven to 350°F (180°C) and grease a baking tray with a little butter.
Take the kataifi dough out of the packet and carefully unravel it, pulling it apart gently to separate the strands.
Place a layer of dough at the bottom of the greased baking dish, pressing it down lightly to form a crust.
Sprinkle the chopped nuts evenly over the dough and then place another layer of dough on top of the nuts, pressing down lightly again.
Continue this process finishing with a layer of dough on top.
Using a sharp knife, carefully cut the into desired shapes, usually squares or diamonds, and then evenly coat the Kataifi with the rest of the melted butter.
Place the Kataifi into the pre heated oven and bake for about 30 to 40 minutes, or until it is golden brown and crispy.
Prepare the syrup by placing the sugar, water, lemon juice, and cinnamon into a saucepan.Â
Bring the mixture to a boil, then lower the heat and simmer for about 10 minutes until slightly thickened.
Once the kataifi is fully baked, pour the syrup over the hot pastry, allowing it to soak in and cool slightly.
Drizzle with honey or extra syrup if desired and then serve warm or at room temperature.
