Text 22544, 75 rader
Skriven 2009-03-29 02:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Kataifi 408
===================
 -=> Dale Shipp said to Ruth Hanschka <=-

 ->       Title: Kataifi me Krema (Shredded Pastry with Custard)
 RH> IIRC, it's rather like shredded wheat but tastier.  I used to get some
 RH> a long time ago, I forget where. 

The additional tastiness I think comes from the miracles of
butter and cinnamon.

 DS> Afterwards, Gail told me that she had talked with Karen years ago, and
 DS> Karen said that it was shredded phylo.  There is a Wiki article
 DS> http://en.wikipedia.org/wiki/Kataifi that describes kataifi and a
 DS> little about how it is made.   It says that it is dried into threads
 DS> that resemble shredded wheat.  I would imagine that the consistency is
 DS> a lot more delicate than the Kellog's mini-shredded wheat cereal that I
 DS> often have though.

Not really - the texture is not much different but the butter
mitigates the tendency to make shards in your mouth.

 -=> Jim Weller said to Ruth Hanschka <=-
 JW> You just roll up raw phyllo dough into a log and cut it into shreds.

Very thin shreds.

Decades ago I made a facsimile kadayif (kataifi) using Nabisco
shredded wheat. The other ingredients were melted butter (lots),
honey (lots), chopped walnuts, and cinnamon. Yeah, you could tell
the difference, but it was really pretty similar.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kadaifi
 Categories: Greek, Desserts
   Servings: 16

           Karen Mintzias
      1 lb Commercial raw kadaifi dough
    1/2 c  Sweet butter; melted
  1 1/2 c  Finely chopped almonds *
  3 1/2 c  Granulated sugar
           Ground cinnamon
    1/2 c  Orange juice (optional)
      2 c  Water
    1/2 c  Honey
      2 tb Lemon juice

  *Note: Use blanched almonds.

  Open the raw kadaifi dough to the air for 10 to 15 minutes.  Spread half
  the pastry evenly over the bottom of a 9 x 12 x 3-inch baking pan and brush
  with half the butter.  Meanwhile, combine the almonds, 1/2 cup sugar, 1
  tablespoon cinnamon, and orange juice in a small bowl.  (The orange juice
  will make the mixture like a paste that can be spread with a knife.) Spread
  the almond mixture over the kadaifi and cover with the remaining dough.
  Brush with the remaining butter and bake in a moderate oven (350 F) for 40
  minutes or slightly longer, until golden on top.

  Meanwhile, boil the remaining 3 cups sugar with water for 5 minutes.  Stir
  in the honey and lemon juice, bring to a boil and keep hot.  When done,
  remove the pastry to a rack to cool in the pan, then spoon the hot syrup
  over the pastry.  Cover with a dry towel and allow to cool thoroughly. When
  cool, cut into square or diamond shapes of any desired size.  Dust with
  additional ground cinnamon just before serving on dessert plates.

  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.

  Typed for you by Karen Mintzias

MMMMM

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