Saving at home – Kataifi (Turkey, Greece, Middle East)


Hi everyone!

Kataifi is a treat found in the geographical areas of Greece, Turkey and the Middle East

This cake is very tasty and original: stuffed with lots of dried fruit, it is delicious with walnuts and almonds but, it becomes irresistible even with pistachios.

Suitable for any season, it is also great as a gift idea for birthdays or holidays in general; with a nice tray of kataifi when you go to visit friends or relatives, you will look great!

The Kataifi dough is nothing else than a kind of phyllo dough cut into very thin threads, based on water and flour.

You can prepare it easily at home but, if you want to make your pastries quickly and easily, I suggest you buy it ready. 

It is found in many supermarkets, especially in the frozen food department and in ethnic foods.

This type of pasta is also used to wrap shrimps, for example, and to prepare appetizers.

Here we use it in the sweet version: Kataifi

Let’s start:


Ingredients for 4 people: 500 g kataifi pasta – 250 gburro – 2 teaspoons cinnamon – 1 lemon – 300 gfrutta dry (mixed between pistachios, walnuts and almonds or choose you) – 500 gZucchero (plus 1 tablespoon) – 300 g honey – 2 cinnamon sticks – 1 egg


First prepare the syrup:

Dissolve the sugar and honey in 300 ml of water, cinnamon sticks and the grated lemon zest.

Bring to a boil, then turn off the heat, let cool and store the syrup in the refrigerator to cool completely.

Meanwhile, chop roughly the dried fruit chosen, mix it with the spoon of sugar, egg and cinnamon powder.
Arrange a few strands of kataifi dough on a shelf and, at the base, a little ‘stuffing.

Roll the sweets on themselves and place them on a buttered baking tray, with the filling upwards.

Pour the melted butter distributing it on the various pastries and cook your kataifi in a hot at 180° C for 30 minutes.

Bake them and, when they are still hot, pour over the syrup now very cold.

I suggest you prepare them the day before.

Enjoy your meal!

original recipe:


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