Fw: ANST - recipe

Harold Tackett htackett at eagnet.com
Thu Jan 6 10:29:22 PST 2000


I have made several versions of Kadayif or Kunafat (Shredded filo pastries).
The one that has gone over the best is Kiz Memesi Tel-Katayif , Shredded
Pastry Mounds(according to the book I use this translates to "young girl's
breasts"). I have made these for a class I taught at Gulf Wars last years on
Middle Eastern Pastries. The recipe I use comes from "Patisserie of the
Eastern Mediterranean" by Arto Der Haroutunian, ISBN # 0070266654
Dinah bint Ismai'l
htackett at eagnet.com
Kiz Memesi Tel-Katayif
"Young Girls Breasts"
The name on this gets everyone the first time.  The name is translated
directly from the Turkish, and takes its name from its rather graphic
representation.
Makes about 12

1lb kunafeh pastry, bought or homemade (shredded pastry)
1 cup Clarified buttered, melted
about twelve walnut halves
3/4 cup finely chopped blanched almonds

Syrup
21/4 cups sugar
2 cups water
1tbsp lemon juice

Preheat the oven to 350'F
 Place the pastry in a large bowl and pull apart the strands , discarding
any coarse lumps you may find in some brands.  Shred the pastry very finely
with your fingers or pass it through a meat grinder.  Pour in most of the
melted butter and rub the pastry between you  palms until it is all coated
with butter.
 Lightly brush two baking sheets with a little of the remaining butter.
 To make this pastry the correct shape you need a soup ladle or container of
similar shape and size, about 21/2 inches in diameter.  Brush the inside of
the ladle with melted butter and put a walnut half in the bottom.  Fill the
ladle with shredded pastry and make a hole with your index finger into the
center of the pastry.  Fill the hole with 1-2 tsp of the chopped nuts and
then add a little more pastry to cover the nuts.  Press down firmly.  Place
your fingers over the mouth of the ladle, turn it over and slide the pastry
out.  Place on the baking sheet.  Continue until you have used up all the
ingredients.
 Place in the oven and bake for 40 minutes. Meanwhile prepare the syrup by
placing the sugar, water, and lemon juice in a saucepan and bring to a boil.
Simmer for 10 minutes, then set aside.
 When the pastries are cooked, remove them from the oven.  Bring the syrup
back to a boil and ladle it over the pastries.  Set aside to cool before
serving.


----- Original Message -----
From: Lael Portwood <rlportwood at earthlink.net>
To: <ansteorra at Ansteorra.ORG>
Sent: Thursday, January 06, 2000 8:15 AM
Subject: ANST - recipe


> Does anyone have a recipe for Kadayif?  Sorry to take up space but I'm
> not on the cook's list.
> Thanks!>
> Ascelyn>


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