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Recipes with Kataifi
INGREDIENTS: (for 8 people)
For the Kunefe
450 gr. KANAKI KATAIFI
150 gr. melted butter
For the stuffing:
400 gr. halloumi cheese, grated
3 tbsp cream cheese
1 tbsp thyme, minced
Zest from 1 lemon
Salt-pepper
For the pesto:
30 basil leaves
2 garlic cloves
Juice from 1 lemon
50 gr. cone pine seeds, roasted
500 gr. halloumi cheese, grated
120 gr. olive oil (approx.)
Salt-pepper
PREPARATION
For the pesto:
Place the ingredients one after the other in the mortar and, with the pestle, gradually mix and bring to a pulp, creating a homogeneous, relatively fluid, pesto.
If you don’t have a mortar and pestle, beat the ingredients in the blender.
For the stuffing:
Mix all the ingredients in a bowl and leave them aside.
For the Kunefe:
Open the Shredded Dough with your hands to become fluffy and sort the sheets between them.
Butter a shallow 25cm x 35cm parallelogram baking pan.
Lay 1/2 Shredded Dough sheet evenly in the baking pan, add the stuffing, and cover with the remaining kataifi sheet.
Smear with the remaining butter and bake in a preheated oven at 200°C for 25 min, until golden brown.
If necessary, bake for a few minutes only at the bottom, with the baking pan on the bottom rack.
Remove the baking pan from the oven, leave it aside for 10 min to cool down, and serve with the basil pesto.
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