1 karen mintzias
1 lb commercial raw kadaifi dough
1/2 cup sweet butter, melted
1 1/2 cup finely chopped almonds *
3 1/2 cup granulated sugar
1 ground cinnamon
1/2 cup orange juice (optional)
2 cup water
1/2 cup honey
2 tbsp lemon juice
Directions
*Note: Use blanched almonds.
Open the raw kadaifi dough to the air for 10 to 15
minutes. Spread half the pastry evenly over the
bottom of a 9 x 12 x 3-inch baking pan and brush with
half the butter. Meanwhile, combine the almonds, 1/2
cup sugar, 1 tablespoon cinnamon, and orange juice in
a small bowl. (The orange juice will make the mixture
like a paste that can be spread with a knife.) Spread
the almond mixture over the kadaifi and cover with the
remaining dough. Brush with the remaining butter and
bake in a moderate oven (350 F) for 40 minutes or
slightly longer, until golden on top.
Meanwhile, boil the remaining 3 cups sugar with water
for 5 minutes. Stir in the honey and lemon juice,
bring to a boil and keep hot. When done, remove the
pastry to a rack to cool in the pan, then spoon the
hot syrup over the pastry. Cover with a dry towel and
allow to cool thoroughly. When cool, cut into square
or diamond shapes of any desired size. Dust with
additional ground cinnamon just before serving on
dessert plates.
From: "The Food of Greece" by Vilma Liacouras
Chantiles. Avenel Books, New York.
Typed for you by Karen Mintzias
Servings: 16 servings
Kadaifi Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into ancient history, in fact as far back as early Egypt, and possibly even further than that. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Moving our culinary historical trip onwards, we find a couple of interesting cookery books which appeared in the 14th Century - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that we all know today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of the time. In the 15th century, people returning from the crusades brought us many new foods and herbs from the East, including coriander, basil and rosemary. The introduction of these new culinary ideas caused an outbreak in books on cookery, most of which still exist in academic collections. The arrival of TV gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Kadaifi recipe.
