Two recipes that you enjoy Kataifi

Ketifi, the angel’s hair version of phyllo dough, is perhaps best known for its sweet pie filled with nuts and drenched in syrup, but it’s a versatile ingredient that can be enjoyed in delicious recipes, too. Try the following sweet and savory recipes from the Katifi.

my heritage

1 package (1 pound) frozen marigolds

1 1/2 cups (3 sticks) unsalted butter

to fill in:

2 cups chopped walnuts, a mixture of walnuts and almonds, or pistachios

1 teaspoon ground cinnamon

Pinch of ground cloves optional

To drink:

2 1/2 cups water

2 1/2 cups sugar

2 tablespoons fresh lemon juice

2-inch strip of lemon peel

1 cinnamon stick

Frozen marigolds are thawed according to the instructions on the package. When completely melted, melt the butter and grease a 9″ x 13″ baking tray with some butter. Separate the shoulder blades into sections for filling and rolling. Cover it with a clean, damp kitchen towel to prevent the keffiyeh from drying out as you fill and roll the portions. To prepare the filling, toss the chopped nuts with the cinnamon and cloves, if using, and set aside. If preferred, nuts can be ground more finely in a food processor, although pulsing carefully to avoid making them into a paste. We take a section of the katifi, put a tablespoon of the filling in the middle and roll it up, putting the end under it. Put them in a greased tray and continue with the rest of the keffiyi sections, put the stuffed kaffir and cabbage side by side in the pot. Brush with melted butter and bake in a 350°F preheated oven until golden brown, about 35 minutes, depending on the strength of your oven. Meanwhile, prepare syrup by bringing water, sugar, lemon juice, peel, and cinnamon stick to a boil in a saucepan or saucepan over medium-high heat. Reduce the heat and let it simmer for five minutes. Remove from heat. Pour the hot syrup over the baked and cooled amaranth or the cooled syrup over the hot amaranth. Cool completely before serving. Garnish with more chopped walnuts or pistachios, if desired.

Salty Qatif Chicken Pie

Chicken pot pie. Photo by Jessica Kantak Bailey, via Unsplash

2 tablespoons extra virgin greek olive oil

2 leeks, thinly sliced

1 large carrot cut into cubes

1 stalk celery finely chopped

2 cloves minced garlic

4 tablespoons all-purpose flour

2 cups chicken broth

3 cups shredded cooked chicken

Freshly ground pepper, to taste

3 tablespoons finely chopped parsley

1 cup frozen peas

Qatif half pound

1/2 cup melted butter

Defrost Katifi according to package directions. Heat the oven to 350 degrees Fahrenheit. Heat olive oil in a large saucepan over medium heat and add shallots, carrots, celery and garlic. Cook for 5-6 minutes until vegetables are soft, stirring occasionally. Add the flour and stir with the mixture. Add chicken broth and stir until the mixture boils. Add chicken, pepper, parsley and peas and cook for 5 minutes. Remove from heat and allow the mixture to cool completely. Add chicken mixture to a 2-quart baking dish. Cut the katifi filaments in a bowl and mix with the melted butter to coat all the slices. Put the buttered katifi over the chicken mixture and bake in a preheated 350 degree oven for 35 minutes or until golden brown and the filling is bubbling. Let the katifi pie cool slightly for 10 minutes before serving.