Kataif

Name: Kataif - Tania J.
Ingredients: 1 package of fine noodles (500 g) 1/2 package of vermicelli (200 g) 200 g walnut kernels 50 g quality butter 1 fragrant yellow lemon 200 g raw sugar (you can use more sugar if you wish; I find it hard to consume a dessert that is too sweet; so I didnt use a very large amount of sugar) 3 tablespoons of natural honey 500 ml of water optional: ground cinnamon raisins

I woke up one Sunday and noticed that I had two packs of fine noodles in the cupboard, plus some walnuts left from the Christmas bread. I decided to try making cataif again, a dessert I make when I want something quick but still impressive. I didn't change anything from the basic recipe and didn't complicate it with whipped cream or pistachios; this time I just wanted the simple version, with plenty of walnuts and lemon flavor. Quick Info Total time: about 1 hour (including cooling) Preparation time: 15-20 minutes Baking time: 15-20 minutes Servings: 10-12 Difficulty: easy to medium Recipe type: classic homemade dessert Ingredients 1 pack of fine noodles (500 g) 1/2 pack of vermicelli (200 g) 200 g walnut kernels 50 g butter (quality, not margarine) 1 yellow lemon 200 g raw sugar (or more, to taste) 3 tablespoons honey 500 ml water optional: ground cinnamon, raisins (dried or hydrated) Preparation method 1. Prepare the baking dish Take a heat-resistant tray and grease it well with butter on all surfaces, including the edges. It's important not to use one that's too big, or the layers will be too thin. 2. The noodle and walnut layer Unravel the noodles and put half of the amount in the tray. Spread it as evenly as possible without packing it too tightly. Chop the walnut kernels – either in a food processor or with a knife, depending on how big you want the pieces. I prefer the walnuts a bit larger, not completely crushed. Grate the lemon zest over the walnuts. Mix quickly and sprinkle everything over the noodle layer in the tray. 3. The second noodle layer Put the remaining noodles from the pack on top. Level it with your palm, without pressing too hard. Cut half of the butter cube into small pieces and distribute them evenly over the noodle layer. Unravel the pack of vermicelli and add the last layer, covering the entire surface. Level again, without pressing too hard. 4. Baking Preheat the oven to medium heat (I didn't set a temperature, but the oven should be heated beforehand). Put the tray in the oven for 15-20 minutes. Watch for it to turn a golden color and smell pleasant, but not to burn. Don't open the oven too often. When the top layer is browned, turn off the oven and leave the tray inside for a few minutes. 5. The syrup While the cataif is in the oven, put the water, sugar, and remaining butter on the stove. Let it boil for a few minutes, just long enough for the sugar to dissolve. Set aside and let the syrup cool – you want it to be warm, not hot. Add the honey and the lemon juice. Stir briefly, then let the syrup sit for a few minutes to blend the flavors. 6. Assembly and cooling Take the tray out of the oven. Slowly pour all the syrup over the browned noodles as evenly as possible. Let the cataif absorb the liquid at room temperature, then lightly portion it with a spoon, just superficially, without taking it out of the tray immediately. Don't rush to serve it warm – it needs to cool completely to cut better and not fall apart. 7. Serving You can sprinkle ground cinnamon, a bit of freshly grated lemon zest, dried or quickly hydrated raisins in a bit of rum or brandy, according to your preferences. Why I make this recipe often I like to make cataif when I need an easy-to-share dessert without much hassle. It comes together quickly, I use ingredients I usually have at home, and it's easy to adapt. It has a balanced taste, not too sweet, and if there are leftovers, it’s just as good the next day. Tips and variations Tips Use very thin noodles, specially made for cataif or kunefe, not regular pasta. If you use thick noodles or regular vermicelli, the dessert may turn out too soft. Raw sugar helps the syrup have a nicer color. Check the top layer after 15 minutes – if it looks browned, take the tray out, don’t let it dry out too much. Let the cataif sit after pouring the syrup – it's not good warm, it needs to cool. Substitutions Walnuts can be replaced with almonds or pistachios if you want a different flavor. You can use white sugar instead of raw sugar, but the syrup will be lighter in color. Variations If you want an extra flavor, add hydrated raisins (let them sit for a few minutes in a bit of rum or brandy). You can add a pinch of cinnamon to the syrup or directly over the walnut layer. For a vegan version (without butter), you can try using vegetable margarine, but the taste will be different. Serving ideas It can be served at room temperature or cold, plain or with cinnamon on top. It also goes well with a bit of whipped cream, but don’t cover the walnut flavor. If you like lemon, sprinkle fresh zest just before serving. Frequently asked questions 1. Can I use only one type of noodle/vermicelli? If you don’t have two types, you can use only fine noodles, but the layers won’t have the same texture. I recommend combining them if you have the option. 2. Does the cataif need to be covered when I put it in the oven? No, bake it uncovered so it can develop a crust on top. 3. What do I do if I don’t have walnuts? You can use almonds or pistachios, coarsely ground, but the final taste will be different. 4. Do I need to hydrate the vermicelli beforehand? No, it is used dry; otherwise, it becomes mushy after baking and syrup. 5. Can I reduce the sugar in the syrup? Yes, you can adjust the amount to taste, but keep in mind that the syrup needs to be concentrated enough to bind the dessert. Nutritional values Approximately, one serving has about 300-350 kcal, depending on the portion size and how much sugar you use. Carbohydrates: around 50-60 g/serving. Fats: 7-10 g/serving (depending on how much butter and walnuts you use). Proteins: 5-6 g/serving. The data is indicative and may vary, especially if you add raisins or change the type of nuts. Storage and reheating Cataif can be stored covered, in the fridge, for up to 3 days. I do not recommend reheating it, as it gets too soft. It’s best to let it come to room temperature before serving if it has been in the fridge. If the top layer has softened, you can leave it uncovered for a few minutes, but it won’t return to its original crunchy texture.

Kataif

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