This year Ramadan came quicker then I can recall, goes to show us how quickly time goes by.  Every year Ramadan comes with new hope, prosperity and wealth.  As many of you might know, Ramadan is one of the holiest months in the Islamic Religion.  Great feasts are prepared before sunrise and after sunset for the break of the fast. 

I finally had the time this weekend even though half of my kitchen is still missing, to prepare a special dessert called Kataif.  Kataif as referred to in the Wikipedia resembles shredded wheat or as I like to say it looks like finely sliced phyllo dough. 

This type of Kataif is different and is only made, sold, prepared and baked during Ramadan.  This sweet dish is mostly common in Arabic cooking, I’ve never saw this dessert prepared in Turkish kitchens.  (Mind you I grew up in NY not in Turkey I might be mistaken,  I might not be either. Most of our Turkish customers are not familiar with this dish, unless they are from Adana, Iskendurun or have family in the near Arab bordering countries.)  

Front note: Kataif can be prepared two ways, all 12 pieces with the dry ingredients or 12 with only ricotta cheese. (I prepared the recipe with half dry and half cheese) 

Filling:

•  
• 1 package of Kataif (store bought – has 12 pieces in side)
• 1/2 cup of ricotta cheese
• 2 tablespoons of dry coconut granules
• 2 tablespoons of dry yellow raisins
• 2 tablespoons of dry currants 
• 2 tablespoons of chopped walnuts (can use chopped almonds if you prefer)
• 1.5 cup of vegetable oil

Syrup:

• 1.5 cup of sugar
• 1.5 cup of water
• teaspoon of lemon juice

Preparation:

Mix the dry ingredients and start filling in the kataifs.  In one round pocket (resembles pancakes) place a teaspoonful of the filling in the middle, either ricotta filling or the dry filling.  Fold the pocket in half and press the edges firmly until both ends stick together, sealing the edges.  Continue to do this until all the kataifs are finished.  In a deep frying pan, heat the vegetable oil and begin to fry the stuffed kataifs about 1 minute to 1.5 minutes on each side.  Once cooked remove from the pan and place on top of paper towel to absorb the excess oil. 

In the mean time, in another deep cooking pot prepare the syrup.  Bring the sugar and water, added teaspoon of lemon juice to a boil about 20 – 25 minutes.     

Once the kataifs are cooled assemble them in a nice serving dish and pour the syrup over the top.  Decorate as you wish, serve warm.  (Pour the syrup before you sit down for dinner, this way the Kataifis will be warm when they are served.)

Ramadan Mubarek

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