Kataifi is a pastry used in Middle Eastern and Mediterranean cuisine. It is very similar to phyllo and is shredded into thin threads making it light and crispy.
- Yields: 8 pieces |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 5 mins
400 g halloumi cheese
100 g – 150 g kataifi pastry
oil for deep frying
2 lemons, cut into wedges, for serving
Cut the halloumi into eight pieces – long thick strips measuring approximately 1.5 cm in thickness by about 10 – 12 cm in length. Each piece should weigh roughly 50 g.
Lay the kataifi pastry on a flat service and roll the halloumi strips one by one, tightly in the pastry.
Allow to stand in a well-ventilated area. Turn the logs every so often to ensure that the pastry dries evenly.
Pan fry or deep fry until golden.
Serve with lemon wedges and mint leaves.