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Kanafeh

Kanafeh


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I searched all over Constanța for the top of the cataif..and no sign of it..so I prepared it in the end, although I wasn't convinced of the taste. But now I have no doubt! : d I made it especially for my little brother! I was inspired by here: http://www.edithskitchen.ro/2009/07/cataif.html

  • 500 g thin noodles (I used Monte Banato)
  • 400 g sugar
  • 600 ml of water
  • 50 g butter
  • 500 g liquid cream
  • a sachet of vanilla sugar
  • a vanilla essence

Servings: 12

Preparation time: less than 60 minutes

CATAIF RECIPE PREPARATION:

I greased the tray with butter (I specify that I used the tray from the stove), after which I placed the noodles in a thin layer on the entire surface of the tray. Put in the preheated oven at the right heat until lightly browned (about 12-15 minutes).

Meanwhile, make the syrup from the water, sugar, essence and vanilla sugar. Remove the pan from the oven and pour the syrup evenly over it. Put the tray in the oven for about 15-20 minutes until the syrup is absorbed by the noodles. When it is ready, take the tray out of the oven and cover it with baking paper so that it does not harden and let it cool.

Meanwhile, beat the cream. Then, in a tray I put a part of the fidelity over which I placed the cream, and a layer of fidelity, cream and the rest of the remaining noodles.

Tips sites

1

leave in the fridge for an hour or two to absorb the syrup better

2

you can break the fidelity in half before syruping them if you want them smaller (we have teeth and we left them so long :)))


Kanafeh

Learn to make a delicious and fragrant cataif, like in Istanbul.

1. In a deep bowl, separate the noodles and crush them by hand.

2. Melt 100 g of butter and pour thinly over the crushed noodles. Stir, preferably, by hand. The dried fruit is crushed with sugar, two tablespoons of orange water and the rest of the butter at room temperature.

3. Place a first layer of butter noodles in a high-edged baking dish, then spread the crushed dried fruit filling and cover with the second part of the butter noodles. Bake for 30 minutes.

4. Meanwhile, prepare the honey syrup, 6 tablespoons of water, 2 tablespoons of orange water and cinnamon. Remove the pan from the oven and pour the hot syrup. Allow to cool completely before cutting and bringing to the table.


Cataif recipe

From the eggs, flour and a little water, a crust is made like noodles.

Spread a very thin sheet, let it dry for an hour, roll the sheet and cut the noodles 2 mm wide, let it dry for a few hours, put it in two trays, evenly distributed, add 30 g of melted butter to each tray and brown in the oven.

From 200 g of sugar and water, prepare a more bound syrup, but not too thick, pour it over the noodles and put the trays back in the oven and leave them until the syrup is absorbed by the noodles.

After they have cooled, cut the noodles with a sharp knife into 45-50 mm squares.

The whole pieces are kept to be placed on top, and the others are arranged on a rectangular plate, spread on top a layer of whipped cream, 6-7 cm thick, over the whipped cream place the whole pieces of cataif and sprinkle on top of each cut a whipped cream.

Whipped cream is prepared as follows: fresh cream is put in a cauldron and beaten with a whisk. After the whipped cream has become frothy, add 100 g of sugar mixed with vanilla sugar, adding little by little and continue beating, until all the sugar has dissolved.


The origins of the Turkish cataif

It seems that the first dish, called Knafeh Nabulsieh, was first cooked in 1400. After 1575, the recipe spread throughout the Ottoman Empire. The cake called cataif is a traditional Turkish dessert, brought to Romania with the arrival of the Phanariots and is extremely appreciated even today. In 1944, due to the acute lack of main ingredients on the market, the cataif recipe was no longer prepared. Once this problem was overcome, the cataif was prepared in most restaurants, but also in the homes of sweet lovers. That being said, let's show you, then, what ingredients you need, but also how you can prepare Turkish cataif with pistachios: a classic and very tasty recipe!


Cataif with apples

For the noodles, the same amounts as the noodle dough. 1 kg apples, 1 tablespoon sugar, 2 tablespoons rum. Syrup: 2 glasses of water, 250 g sugar, vanilla.
Peel the apples, cut them into very thin slices and soak them in sugar and rum. They last like this for an hour. Make noodles from two eggs, fry in butter (see cataif with cream). Then place half of the noodles in a rectangular tray, placing them to form a suitable thick layer. Place the apples on top and another layer of noodles on top of the apples. Pour a hot syrup made of water, sugar and vanilla. Bake to brown nicely. When the syrup has completely dropped, set aside, cut as desired and carefully remove so that it does not crumble. After they have cooled, you can put a little whipped cream on each piece, nicely poured with the cornet.

Sanda Marin, Cookbook, Cartea Românească Publishing House, Bucharest


Cataif with Cheese, Cream or Walnut - Special Recipes

Cataif is a Turkish recipe, first invented and prepared during the Ottoman Empire. This oriental dessert was imported into Romanian cuisine by Phanariot chefs. I prepared 3 recipes for cataif with cheese, cataif with cream and cataif with walnuts. In some cities of the country you can find cataif to buy noodles, which are thawed and used instead of noodles.

1. Cataif with Cream and Vanilla Cream

• 500 g of fine noodles
• 500 g of cream
• 400 g of sugar
• rum essence
• vanilla sugar

Ingredients for vanilla cream:

• 400 ml of milk
• 125 g of sugar
• 2 eggs
• 3 tablespoons butter
• lemon or orange peel
• starch

-Tape the baking tray with butter (margarine (
& # 8211 Apply a thin layer of noodles (sticks should be parallel)
Bake for 10-15 minutes on low heat until slightly browned
& # 8211 Separately, prepare the syrup from water and sugar, rum essence and vanilla sugar, put to boil
& # 8211 It pours so hot over the noodles in the pan
& # 8211 Bake again for 20 minutes
& # 8211 Separately, prepare the vanilla cream: mix the milk, starch, beaten eggs, sugar, butter and lemon or orange peel
& # 8211 This composition is put on the steam bath until it binds well
& # 8211 Cut the noodle top and place the cream thus obtained on the first row of the top
& # 8211 Put the other row of countertop and cream on top

• 500 g of noodles
• 6 eggs
• 2 cups of milk
• 2 cups of feta cheese
• a cup of gouda cheese
• half a cup of Roquefort cheese
• a cup of cream
• half a cup of butter and half a cup of margarine
• salt and pepper to taste

& # 8211 Grate the cheese into large flakes and mix with 3 eggs
& # 8211 Add salt and pepper
& # 8211 Grease a pan with butter and put half the amount of noodles
& # 8211 Top with margarine and cheese mixture
& # 8211 Then put the other amount of noodles and then the melted butter
& # 8211 Beat the other 3 eggs with the creamy milk and pour over the composition in the pan
& # 8211 Refrigerate for one hour, then bake for 40 minutes, or until golden

3. Cataif with Walnut and Cream

• 400 g of noodles
• 200 g of walnuts (pistachio)
• 300 ml of milk
• a butter pack
• 2 sachets of whipped cream
• a teaspoon of cinnamon
• the peel and juice of a lemon

& # 8211 Melt the butter on a bain-marie
& # 8211 Place a row of noodles in the baking tray
& # 8211 Pour the melted butter on top and cover the whole surface well
& # 8211 This is the cataif top that is put in the oven for 10-20 minutes, until the noodles brown a little
& # 8211 Prepare the syrup from 600 ml of water and 300 g of sugar, which is put in a bowl on the fire
& # 8211 Stir until the sugar melts, then add the peel and juice of a lemon
& # 8211 Boil for 20-30 minutes, until well combined, like jam
& # 8211 The syrup thus prepared is poured hot over the cataif top taken out of the oven
& # 8211 Allow a few hours for the syrup to penetrate the noodle well to soften it well
& # 8211 It is preferable to leave the countertop in the syrup all night
& # 8211 After absorbing the syrup well, cut the cataif in half, like a cake
& # 8211 Mix the ground walnut with the cinnamon and spread on the first half of the countertop
& # 8211 Place the other piece on the counter and place the prepared cream on top

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Cataif with Cheese, Cream or Walnut - Special Recipes

Cataif is a Turkish recipe, first invented and prepared during the Ottoman Empire. This oriental dessert was imported into Romanian cuisine by Phanariot chefs. I prepared 3 recipes for cataif with cheese, cataif with cream and cataif with walnuts. In some cities of the country you can find cataif to buy noodles, which are thawed and used instead of noodles.

1. Cataif with Cream and Vanilla Cream

• 500 g of fine noodles
• 500 g of cream
• 400 g of sugar
• rum essence
• vanilla sugar

Ingredients for vanilla cream:

• 400 ml of milk
• 125 g of sugar
• 2 eggs
• 3 tablespoons butter
• lemon or orange peel
• starch

-Tape the baking tray with butter (margarine (
& # 8211 Apply a thin layer of noodles (sticks should be parallel)
Bake for 10-15 minutes on low heat until slightly browned
& # 8211 Separately, prepare the syrup from water and sugar, rum essence and vanilla sugar, put to boil
& # 8211 It pours so hot over the noodles in the pan
& # 8211 Bake again for 20 minutes
& # 8211 Separately, prepare the vanilla cream: mix the milk, starch, beaten eggs, sugar, butter and lemon or orange peel
& # 8211 This composition is put on the steam bath until it binds well
& # 8211 Cut the noodle top and place the cream thus obtained on the first row of the top
& # 8211 Put the other row of countertop and cream on top

• 500 g of noodles
• 6 eggs
• 2 cups of milk
• 2 cups of feta cheese
• a cup of gouda cheese
• half a cup of Roquefort cheese
• a cup of cream
• half a cup of butter and half a cup of margarine
• salt and pepper to taste

& # 8211 Grate the cheese into large flakes and mix with 3 eggs
& # 8211 Add salt and pepper
& # 8211 Grease a pan with butter and put half the amount of noodles
& # 8211 Top with margarine and cheese mixture
& # 8211 Then put the other amount of noodles and then the melted butter
& # 8211 Beat the other 3 eggs with the creamy milk and pour over the composition in the pan
& # 8211 Refrigerate for one hour, then bake for 40 minutes, or until golden

3. Cataif with Walnut and Cream

• 400 g of noodles
• 200 g of walnuts (pistachio)
• 300 ml of milk
• a butter pack
• 2 sachets of whipped cream
• a teaspoon of cinnamon
• the peel and juice of a lemon

& # 8211 Melt the butter on a bain-marie
& # 8211 Place a row of noodles in the baking tray
& # 8211 Pour the melted butter on top and cover the whole surface well
& # 8211 This is the cataif top that is put in the oven for 10-20 minutes, until the noodles brown a little
& # 8211 Prepare the syrup from 600 ml of water and 300 g of sugar, which is put in a bowl on the fire
& # 8211 Stir until the sugar melts, then add the peel and juice of a lemon
& # 8211 Boil for 20-30 minutes, until well combined, like jam
& # 8211 The syrup thus prepared is poured hot over the cataif top taken out of the oven
& # 8211 Allow a few hours for the syrup to penetrate the noodle well to soften it well
& # 8211 It is preferable to leave the countertop in the syrup all night
& # 8211 After absorbing the syrup well, cut the cataif in half, like a cake
& # 8211 Mix the ground walnut with the cinnamon and spread on the first half of the countertop
& # 8211 Place the other piece on the counter and place the prepared cream on top

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


12 November of 2019

Turkish desserts & # 8211 are the ultimate form of sweets. They are perfect, fragrant, beautiful and irresistible. if you want to try to make them at home, the top !, it's much simpler than you think, and below you can find the recipes and directions.

Ingredients: 500 g cataif dough, 500 g sweet cottage cheese, 125 ml milk, 225 g butter, 600 g sugar, juice of half a lemon, 340 ml water, ground pistachios

Method of preparation:

  1. Melt the butter and place half of the dough in a pan. Unwrap the dough with your hands and pour half of the melted butter over it.
  2. For the cream, mix the cottage cheese with the milk. Pour the cream over the dough. Place the rest of the dough on top and sprinkle with butter. Bake in the oven for 30 minutes or until the dough turns golden.
  3. In a saucepan, mix the syrup ingredients (sugar, lemon juice, water) and simmer for 7 minutes. Kunefe is syruped, garnished with pistachios and served at room temperature.

Ingredients: 300 g noodles as thin as possible, 200 g walnut kernels, 100 g unsalted and unroasted pistachios, 60 g sugar, 175 g butter, 250 g honey, 1 teaspoon cinnamon

Method of preparation:

  1. Separate the noodles, sprinkle with 100 g of melted butter and mix.
  2. The walnuts and pistachios are mixed with the sugar and the rest of the unmelted butter. In a baking dish put a layer of noodles with butter, then the mixture of dried fruit and the second layer of noodles. Bake for 30 minutes.
  3. Prepare a honey syrup, 3 tablespoons of water and cinnamon. After the cataif has browned, soak it and leave it for 3 hours. Serve at room temperature.

Ingredients: 500 ml water, 2 tablespoons butter, 3 eggs, 350 g flour, 1 tablespoon starch, 3 tablespoons semolina, oil, 500 g sugar, 500 ml water, 2 tablespoons lemon juice


Ingredients

Drain the mozzarella and top with paper towels to absorb the excess. Then crumble or cut into slices.

Take a generous pan that is put on the fire, in which you add water, rum essence, sugar and grated lemon peel, respectively orange.
Boil over low heat, stirring periodically until the syrup acquires texture. When the syrup is ready, set aside to cool.

The oven is preheated to 180 degrees Celsius.

Put the noodles in a generous bowl over which melted butter is added. Homogenize and rest for a quarter of an hour.
Half of the mixture is transferred to a baking tray and leveled, over which mozzarella is added.
Fill with the rest of the noodles, level again and bake for about half an hour.
Remove the cake and sprinkle chopped walnuts over the entire surface, then syrup generously and let it flavor the cake for at least 2 hours. Cut into portions and serve.


Ingredients

Drain the mozzarella and top with paper towels to absorb the excess. Then crumble or cut into slices.

Take a generous pan that is put on the fire, in which you add water, rum essence, sugar and grated lemon peel, respectively orange.
Boil over low heat, stirring periodically until the syrup acquires texture. When the syrup is ready, set aside to cool.

The oven is preheated to 180 degrees Celsius.

Put the noodles in a generous bowl over which melted butter is added. Homogenize and rest for a quarter of an hour.
Half of the mixture is transferred to a baking tray and leveled, over which mozzarella is added.
Fill with the rest of the noodles, level again and bake for about half an hour.
Remove the cake and sprinkle chopped walnuts over the entire surface, then syrup generously and let it flavor the cake for at least 2 hours. Cut into portions and serve.


100 YEAR OLD RECIPES: Fashion ox and Cataif

We propose to you this week kanafeh and Fashion ox. The recipes were published in the series & # 8221Buna Maid & # 8211 Cookbook, Practice & # 8221 (1907) written by Mrs. Ecaterina Colonel Steriad.

Fashion ox

Take 2,400 grams of lean meat, wash it well and beat it a little with cornstarch. Then take the bacon and cut it with a thick knife, a few slices of raw ham and a little green parsley, an onion, a few mushrooms, a piece of celery, a piece of gully (caralamba), a piece of parsnip and a little garlic.

Finely chop all this with a little salt and pepper. Mix them well together, roll the pieces of bacon and ham in the above mince. Then cover the meat, dye slices of bacon, onions and carrots, wrap the meat on top. Cover it well and let it fry then put two tablespoons of juice and put it on the fire to fry.

Then remove the meat to the plate, strain the willow and set aside to cool. Peel a squash, grate it and put it in a clean bowl. Then, when you want to serve it, put the meat on the plate, cut it into slices, pour the sauce on top and serve.

Kanafeh

Take 1,200 grams of good flour, 1,200 grams of lukewarm water and 75 grams of homemade bread dough. They mix well for about half an hour with very little salt.

Prepare on a charcoal charcoal, with the calmed flame, a tray (sinie) and a funnel made inside for the cataif, pour the dough into that funnel and start making wheels one by one on that heated sinie. Immediately lifting a part of the cataif, make other rows and so on until the dough in the funnel is finished.

After that, when you want to prepare it the next day, put in a frying pan a few lumps of butter, put cataif on top as much as you need, add more chicken and butter after the cataif is added and put it in an oven to brown on a baking sheet. side and turn it in another tray on the other side, along with the butter draining from the other.

When you want to put it on the table, prepare sugar syrup with flower water, and scald the cataif, giving it hot to the table, sprinkled on top with sugar and almonds with cinnamon, or caimac, served on another plate , so that, being the hot cataif, it does not melt.



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