Delicious Homemade Kataifi Recipe

Ingredients

500g Kataifi pastry
300g Unsalted butter, melted
500g Blanched almonds, finely chopped
1 teaspoon Ground cinnamon
1/4 teaspoon Ground clove
2 tablespoons Granulated sugar
1 Lemon zest
For the syrup:
500g Granulated sugar
500ml Water
1 Cinnamon stick
3 Cloves
1 tablespoon Lemon juice

Steps and instructions

Preheat your oven to 180°C (350°F).
Unroll the Kataifi pastry and using a sharp knife, cut in 3 to 4 cm pieces. Drizzle with the melted butter and using your hands, mix well to make sure that the pastry is fully coated with the butter.
In a bowl, combine the chopped almonds, cinnamon, clove, sugar, and lemon zest. Mix well.
In a large baking tray, spread half of the pastry. Press it down with your hands to cover the bottom of the tray.
Spread the almond mixture evenly over the pastry. Cover with the remaining pastry, pressing down gently.
Bake in the oven for about 45 minutes, or until golden and crispy.
While the Kataifi is baking, prepare the syrup. In a pot, add the sugar, water, cinnamon stick, and cloves, and bring to a boil. Simmer for about 10 minutes and then stir in the lemon juice. Remove from heat and set aside to cool.
Once the Kataifi is ready, remove it from the oven and slowly pour the cooled syrup over the hot pastry. Allow it to sit for a while until it absorbs the syrup.
Let it cool down before serving. Enjoy!

Tools for making

Baking tray - A large tray to bake the Kataifi pastry.
Sharp knife - Needed to cut the Kataifi pastry into pieces.
Bowl - Used to mix the chopped almonds, cinnamon, clove, sugar, and lemon zest.
Pot - To prepare the syrup.
Spatula - For mixing and spreading the melted butter on the Kataifi pastry.
Oven - To preheat and bake the Kataifi.

Recipe variations

Use a different type of nut such as pistachios or walnuts instead of almonds.
Add a teaspoon of orange blossom water or rose water to the syrup for a fragrant twist.
Sprinkle some finely ground pistachios or cinnamon on top for garnish.
Instead of a sweet syrup, serve the Kataifi with a drizzle of honey or a dusting of powdered sugar.
For a savory variation, replace the almond filling with a mixture of feta cheese, herbs, and spices.
Try using phyllo dough instead of Kataifi pastry for a different texture.
Add a layer of chopped dried fruits like dates or figs to the filling.
Experiment with different spices such as cardamom or nutmeg to enhance the flavor profile.
For a gluten-free option, use gluten-free pastry or almond meal instead of Kataifi pastry.
Make individual servings by shaping the Kataifi into small nests or rolls before baking.

Recipe overview

Kataifi is a popular Greek dessert that features shredded phyllo pastry (kataifi), a delicious nut mixture, and a sweet syrup. This dish is both crunchy and chewy, and it's bursting with the warming flavors of cinnamon and clove. In this particular recipe, we'll walk you through the process step-by-step, ensuring that every layer of the dessert is perfectly done. The key to a successful Kataifi lies in the balance between the crispy pastry, the aromatic nut blend, and the sweet syrup that ties it all together. Expect to spend some time in the kitchen, as this dessert requires attentive crafting, but rest assured that every minute spent will be worth it once you take a bite into this delicacy. This recipe serves about 10 people, making it a perfect choice for gatherings or family events. Enjoy the process of creating this Greek classic, and equally importantly, the satisfaction of tasting your homemade Kataifi!

Common questions

Can I use a different type of pastry?
It is recommended to use Kataifi pastry for this recipe as it has a unique texture and flavor that complements the filling. However, if you cannot find Kataifi pastry, you can try substituting with shredded phyllo dough.
Can I use a different type of nuts?
While the recipe calls for blanched almonds, you can certainly experiment with different nuts such as pistachios or walnuts. Just make sure to finely chop them before adding them to the filling.
How do I store the Kataifi?
Once the Kataifi has cooled down, store it in an airtight container at room temperature. It is best consumed within 2-3 days for optimal freshness.
Can I make the syrup in advance?
Absolutely! You can prepare the syrup in advance and store it in the refrigerator until you are ready to use it. Just make sure to reheat it slightly before pouring it over the hot Kataifi.
Can I add additional spices to the filling?
Yes, you can customize the filling by adding your favorite spices. Some popular additions include nutmeg, cardamom, or a pinch of allspice. Adjust the quantities according to your taste preferences.

Serving dishes and utensils

Baking Tray - A large baking tray to bake the Kataifi pastry.
Sharp Knife - A sharp knife for cutting the Kataifi pastry into pieces.
Bowl - A bowl for mixing the almond mixture.
Pot - A pot for preparing the syrup.
Spatula - A spatula for spreading the melted butter on the Kataifi pastry.
Oven - An oven to bake the Kataifi pastry.

Origin stories

Kataifi, also known as Kadaif, is a seductive dessert that hails from the Middle East and Greece. It was once a delicacy savored by the Ottoman sultans in their lavish feasts. The word "kadayıf" is of Arabic origin and it means "wicker" or "straw mat", which amusingly mirrors the pastry's wiry structure. What's unique about this dessert is the special pastry dough, shredded to resemble thin vermicelli noodles, which is used to wrap around luscious nut fillings. Sweetened with spiced syrup or honey, it creates a delightful crunch on the outside, complemented by the soft, flavorful filling inside. A piece of Kataifi is not just a dessert, it's a bite into the rich tapestry of Middle Eastern and Mediterranean history, lore, and culinary tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.