Recipies for kataify (Lebanese or Greek pastries)?

Question

How do I make the Lebanese or Greek pastry called Kataify? Whats the recipe or can any one give me a good website for it?..Thanks

Answer 1

Try these wonderful recipe.

Answer 2

Traditional greek:



Kataifi





3 lbs. Kataifi Phyllo

4 cups Almonds

1 1/2 cups Butter

1 teaspoon Cinnamon

2 Eggs

4 tablespoons Sugar

For the syrup: For the Syrup:

3 lbs. 6oz. Sugar

5 cups Water

1 Lemon rind

1 teaspoon Lemon Juice







Blanch the almonds and chop in small pieces. Put them in a bowl with sugar, cinnamon and eggs. Gently open the kataifi pastry with your fingers, lay it on a piece of wood or marble and put one tablespoonful of almond mixture on one end, then roll the kataifi pastry into a cylinder. Take care to fold the pastry a little tight at first so that the filling is securely enclosed. Put it in a buttered baking dish. Melt the butter and cover every piece of rolled with it. Bake in a moderate oven for almost 30 minutes. Meanwhile, prepare the syrup. Cook the sugar with the water and lemon rind for five to ten minutes. Add the lemon juice and let all briefly cook until the syrup becomes somewhat thick. After removing the kataifi from the oven and before it becomes cold, pour the syrup over it. Cover the pastry with a clean towel and let cool as it absorbs the syrup.





Note: be careful to leave a little space between each piece of kataifi when placing them in the baking dish. If you don't, they touch eachother, the sides of each won't bake and the syrup will make the pastry soggy.

Answer 3

It is used alot like phyllo pastry, generally with nuts and fruits, I unrolled it dampen it with melted butter and the fill it, rolling it up like a jelly roll, or you can make pockets by separating the dough and flattening it and doing the same, even twisting it into a rope and making small cookie size items.



I used walnut, almond, cashews, pinenuts, pistachios and hazelnuts, in various combinations and soak or glaze with a sugar syrup/wash.

Answer 4

i admire Greek food, I even have not at all had Lebanese. Greek salad is ordinary I had a Greek pasta dish as quickly as with a green sauce it grow to be great, yet pastas is often trouble-free. Gyro could be straightforward.

Answer 5

The greek one is;

-a pan is fatting with oil ,add a large quant. of( not too thin) noodles,sprinkle a good quant. of nuts ,big cut,over noodl. and then cover with other quant. of noodles;with a brush lay over all hot oil

-put pan into oven for 20 min.;when you get out,put over it a syrup from 1 small bol of sugar +1 small bol of water+cinnamon+star-nut



#

The lebanese is a Little more complicate;

-step 1) it is used a round pan like for pizza where pressed very thin noodles. over them put a large quant. of hot oil(fat) till the noodles absorb the liquid well. ;the pan goes on fire and keep it till the noodles become golden. ;then carefully get out the bed of noodles and cut it in half



-step 2) 1kg sugar+250ml water or milk=a syrup, till sugar is melted, then add:3-4sp of powder milk instant+2 -3 sp of amidon, all on fire,till look like a cream;



-step 3) on one half put cream,sprinkle with crash pistachio and cover it with another half of noodles ;sprinkle all over pistachio





The cover it may be missing and then the design will be crashed pistachio and orange flower confiture.