Kataifi

Way back, maybe 20 years ago, I went to Greece for a few weeks. While there I developed an intense relationship with a wonderful Greek treat, Kataifi. In my opinion this pastry, usually made for kids, should be the front running candidate for ambrosia, the mythical food of the gods.

The picture to the left is kataifi. It's very rare when I can find it in the states. Even in Greek restaurants the wait staff frequently say they've never heard of it. So all I can do is make it myself. It's a fairly simple dish if you have the ingredients handy.

I'm thinking of making some for my parents when I go there later this week. As they grow older they've become very fond of sweets--and I've always loved them. Honey is a close friend of mine and I have intense feelings for confectioners sugar and chocolate. Kataifi is a lot sweeter than baklava, if that gives you any indication of just how much of a sugar punch this confection can pack.

• 1 lb. shredded phyllo dough
• 1 lb. chopped walnuts
• 1/2 cup sugar
• 1 tsp. cinnamon
• 1/2 tsp. ground cloves
• 1 lb. butter

Syrup:

• 1/2 lb. honey
• 3 cups sugar
• 3 cups water
• dash of lemon juice

Directions:
Mix the walnuts, sugar, cinnamon and cloves, then melt the butter. Brush the bottom of a medium pan, around 9 x 13, with the melted butter.

Open the kataifi dough and divide into 5 equal parts. Take one part, loosen the dough and spread on bottom of pan, sprinkle with walnut mixture. Repeat this three more times. Spread kataifi on top then pour butter with a spoon evenly over entire pan. Cut into pieces.

Bake at 375 degrees for 35 minutes until golden brown. Let cool for 10 minutes. Slowly pour hot syrup over the kataifi letting it soak in before pouring more. Cover tightly.