Kataifi Haloumi Spring Rolls

Ingredients

Makes 8 spring rolls

200g Kataifi Pastry

250g haloumi cheese

¼ cup toasted walnuts, chopped

honey

rice bran or vegetable oil

Method

Cut haloumi cheese into batons, roughly 2cm wide sand 8cm long.  Set aside

Unravel kataifi pastry and use your fingers to separate the strands until light and fluffy. 

Tease the Kataifi pastry apart with your fingers to loosen. Pull away small bundles in a long rectangle shape on your bench roughly, 15cm long and 8cm wide.

Place one haloumi baton onto the end of each piece of the Kataifi pastry and begin rolling the pastry around the haloumi tightly into a spring roll shape.  Repeat with remaining haloumi cheese & Kataifi pastry.

Lightly wet your hands and squeeze each spring roll to ensure the pastry binds together and holds its shape during cooking

Heat oil and shallow fry spring rolls until golden brown on all sides. Drain on paper towel before serving.

Drizzle the spring rolls with a generous amount of good quality honey and sprinkle with the toasted walnuts.

Serve immediately to enjoy the gooey texture of the hot haloumi with the crunchy kataifi.

Kataifi Prawns

Ingredients

Makes 20 prawns

1kg extra large green prawns (about 20), heads removed, peeled, deveined, tails intact

200g Antoniou Kataifi Pastry

100g butter, melted

1 egg, lightly beaten

1 tbsp fresh parsley, chopped

Lemon wedges

Method

1. Start the recipe by preheating your oven to 200 deg C and line a baking tray with baking paper

2. Peel and devein prawns, leaving tails intact.

3. Place the kataifi pastry in a bowl and loosen until strands are separated.

4. Pour the butter over the kataifi, gently massaging into the pastry, ensuring all the strands are evenly coated.

5. Tear a small handful of kataifi, (approx. 10g) away from the bundle and lay in a long strip on the bench.

6. Dip a prawn into the egg mixture, then place at the base of the kataifi strip.

7. Proceed to roll the prawn away from you, wrapping the kataifi around tightly. 8. Repeat with the remaining prawns and bake for 15-20 minutes until golden.

9. Garnish with a sprinkling of parsley and fresh lemon wedges.  Also try serving with a spicy mayo or chopped fresh coriander and freshly squeezed lime.

Note:
Kataifi prawns are just as delicious deep fried. Follow the same preparation method for the prawns, skipping steps 4 & 6, then simply deep-fry in any vegetable oil.

Recipe, styling and photography by Souvlaki for the Soul

Ham & Cheese Kataifi Pie

Ingredients

375g kataifi pastry

250g butter, melted

1 cup grated mozzarella cheese

2 cups grated cheddar cheese

1 cup grated Parmesan cheese

6 slices of thickly cut ham

3 tsp Dijon mustard

425ml milk

3 eggs

Method

Preheat your oven to 180 deg C and grease and line a 28 cm baking dish with baking paper.

Place the kataifi in a large bowl and and pour over 200g of the butter. Mix well ensuring each strand is coated well. Place half the kataifi at the base of the baking dish.

Combine the cheeses in a separate bowl and spread 1.5 cups of the mixed cheeses on top of the pie base. Lay the ham over the cheese ensuring it overlaps. Spread the mustard over the ham and top with another 1.5 cups of mixed cheeses. Top with the remaining kataifi to cover the pie.

Whisk the eggs along with the milk and remaining 50g of butter. Pour over the pie making sure it is fully absorbed.

Top with the remaining 1 cup of cheese and bake for 45 -50 mins until golden. Allow top cool for half an hour before slicing into desired sizes.

Recipe, styling and photography by Souvlaki for the Soul