[Sca-cooks] OOP: Kataifi

[Helen Schultz]

Sandra asked...

I'm visiting my folks, and they have two boxes of kataifi (shredded
phyllo) in the freezer that they don't know what to do with.  I know it
can be used to make a baklava-type sweet, or be molded and fried to make
"nests" to hold various things, but neither of these are an option.  Does
anybody have any recipes or websites they can suggest?

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I have a wonderful (mostly modern) cookbook called "Middle Eastern Cooking," 
by Suzy Benghiat, that uses the left over and broken pieces of filo to make 
tarts... she doesn't give a specific recipe, but mentions to start with 
greased individual tart cases (I'm assuming the tin ones), then layering in 
the larger left over pieces (kind of like radiating in a circle, as they 
look to be about 1" x 3" in size), buttering and layering (up to 5 layers) 
as you go so they will stick together.  These pieces should overlap the 
edges quite a bit.  Once these are all laid down, add whatever filling you 
want, then she says to crumble the overlapped edges into little pieces (like 
about 1/2" squarish) until the filling is completely covered, adding any 
other scraps as needed. She recommends baking at 350 F degrees for 20-30 
minutes.  She does recommend one cheese filling, which is:

Cheese Filling for Borek

1/2 lb cheese
breadcrumbs (if necessary)
1 large egg (for her filling above, add one more egg)
1 tsp crushed dried mint (optional)

"Cheese is one of the traditional fillings for all kinds of borek, baked or 
fried.  The flavor must be well balanced: mild cheeses are too bland when 
cooked, strong ones too overpowering, so it is usual to mix them.  A very 
strong mixture can be toned down by adding a small amount of breadcrumbs.  A 
few experiments will help you to achieve a good flavor with whatever chees 
you have available.  You might begin by trying the following combinations: 
3 parts mild Cheddar to 1 part feta; or 3 parts strong matured Cheddar to 1 
part feta plus a handfull of fresh readcrumbs; or one of the mild cheeses 
with just 1/2 oz of very strong blue cheese; or 6 parts mild cheese to 1 
part each Parmesan and cream cheese.  Combine the grated chees with the egg. 
The consistency should be softish, but firmer than dropping consistency. 
Adjust it with more cheese or breadcrumbs.  Add mint if you like.

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Meisterin Katarina Helene von Schönborn, OL
Shire of Narrental (Peru, Indiana)  http://narrental.home.comcast.net
Middle Kingdom
http://meisterin.katarina.home.comcast.net

"A room without books is like a body without a soul." -- Cicero

"The danger in life is not that we aim too high and miss.
The problem is that we aim too low and hit the mark."  -- Michaelangelo

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