Mozzarella Kataifi Balls

Mozzarella Kataifi Balls

Melted mozzarella cheese coated in crispy Kataifi Pastry – need we say more? These moreish cheese balls are a wonderful finger food option. Creating something incredibly delicious, with only two ingredients (and some oil to fry them in, and salt to season them with), has never been easier! You can find our Kataifi Pastry in select delicatessens, greengrocers and gourmet food stores, head to our website to find your closest stockist.

Kataifi Tiropita Rolls

Kataifi Tiropita Rolls

Tiropita is a traditional Greek pie made using Fillo Pastry and cheese. We’ve used Kataifi Pastry to make these Kataifi tiropita rolls. It is an easy to make Kataifi pastry recipe. Visit our website for this and other Kataifi pastry recipes, Kataifi recipes, Kataifi dough recipes, kunafa dough recipes, Fillo Pastry recipes, Filo Pastry recipes, Filo recipes and phyllo dough recipes.

Kataifi Tostadas with Tuna Sashimi

Ingredients

Serves 4 as an entreé

100 g Antoniou Kataifi Pastry

20 g butter, melted 

400 g tuna sashimi, thinly sliced 

Zest and juice 1 lime

1 teaspoon extra virgin olive oil

Coriander, to garnish 

Pickled onion
1 red onion, very finely sliced

1 tablespoon red wine vinegar 

1 tablespoon caster sugar 

Avocado puree
1 large ripe avocado

Juice 1 lime 

A few drops of Tabasco

Salt & pepper

Method

Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packaging.

For the pickled onion
Place the onion, vinegar, sugar and a pinch of salt in a bowl and using your hand press the onions together to macerate. Let stand for 15 minutes or until ready to use.

For the Kataifi tostadas
Preheat the oven to 180 degrees Celcius and line two trays with baking paper. Place Kataifi Pastry in a large bowl. Use your fingers to separate the strands. Add butter and use your fingers to mix until each Kataifi strand is completely coated.

Place a small handful of pastry onto trays and form into a 1 cm flat disc, using your palm to flatten and shape into 10cm circles. Continue with remaining Kataifi Pastry. Bake for 15 minutes or until lightly golden. Allow to cool.

For the avocado puree
Blend the avocado with lime juice, tabasco and salt and pepper until smooth. 

Combine the tuna slices with the zest of the lime, salt and a teaspoon of the olive oil. 

To serve, place the Kataifi disc on to a plate and spread over the avocado puree. Portion tuna between each disc and top drained pickled onions. Garnish with coriander.

Recipe by Justine Schofield for Everyday Gourmet.

Kataifi and whipped ricotta salad

Kataifi and whipped ricotta salad

Golden Kataifi Pastry adds the most incredible texture to any fresh summer salad. This Kataifi Pastry recipe for whipped ricotta and crunchy Kataifi salad is the ultimate addition to your summer entertaining menu paired with almost any in season vegetable.