Κανταΐφι με τυρί. Πηγή: elif ayse, https://en.wikipedia.org/wiki/Kanafeh#/media/File:K%C3%BCnefe.jpg
A syrupy sweet made with shredded filo pastry dough, anari cheese or goat’s cheese. Kateïfi is a popular dessert of Middle Eastern origin, incorporated into Cypriot cuisine since many years.
Name - Recipe
Κανταΐφι με μυζήθρα. A syrupy sweet made with shredded filo pastry dough, anari (myzithra) cheese or goat’s cheese.
ETYM. Kanafeh, Arabic: kunāfah, Turkish: künefe, Greek: κα(ν)ταΐφι, Cypriot: κατεΐφι.
(for a 20 cm baking dish)
300 g kataifi - shredded filo pastry dough
200 g butter (melted)
250 g white soft cheese (anari or fresh goat's cheese)
For the syrup:
1½ cup of sugar
1½ cup of water
5 drops of lemon juice
Brush the baking dish with a bit of butter, spread half of the kateifi pastry sheet and drizzle with half of the butter. Spread the cheese on top, crumbled with your fingers, and cover with the remaining half of the kateifi pastry/ ,Drizzle with the rest of the butter. Bake the kateifi in a preheated oven at 180°C for about 30 minutes. In the meantime, prepare the syrup: in a saucepan, mix the water and sugar and boil over medium heat for about 3 minutes. Leave aside to cool down. Remove the syrup from the heat, add the lemon juice and allow it to cool down. Take the kateifi out of the oven, and while it is still hot, pour the lukewarm syrup over it and let it soak for ½ hour before serving. (Michalis Gennadiou, Cooking Cypriot food 2013-2014)
Boiling.
Baking in the oven.
Serve with a spoon sweet of your choice.
Additional information and bibliography
Recording: Michalis Gennadiou (11 years old, student of the 3rd Primary School of Makedonitissa "Stylianos Lenas") from the narration of his grandmother, Ellou (68 years old, place of origin: Peristerona) See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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