Kata – Ro – Su Recipe

Prepare kataifi

Preheat oven to 190°C (375°F). Remove kataifi pastry from packaging and gently pull it apart with your fingers to loosen the strands, taking care not to tear large sections. Place the kataifi in a large bowl and drizzle half of the melted butter (60 g) over it. Work the butter through with your hands or two forks until strands are evenly coated and glossy.

Make filling and shape bundles

In a small bowl combine ground pistachios (70 g), granulated sugar (40 g) and lemon zest (1 tbs). Lay out a sheet of parchment. Take a small handful (about 30–35 g) of the buttered kataifi, spread into a loose rope, place 1–1.5 teaspoons of the pistachio mixture into the center, then gently roll or fold the kataifi around the filling into an oblong bundle (~6–8 cm long). Repeat to make about 10–12 bundles. Place bundles seam-side down on a parchment-lined baking tray. Brush remaining melted butter (60 g) evenly over the tops so each is well glazed.

Bake kataifi bundles

Bake in the preheated oven for 20–25 minutes, until the pastry is deeply golden and crisp. Rotate the tray halfway through for even browning. Remove from oven and let rest on the tray while you prepare the syrup and glaze.

Prepare citrus

While kataifi bakes, zest and juice the orange and lemon. Keep zest and juice separate. If desired, roast the citrus briefly: place orange and lemon halves cut-side up on a sheet and broil for 3–4 minutes until lightly caramelized — this deepens the flavor (optional).

Cook syrup

In a small saucepan combine water (200 ml), granulated sugar (150 g), honey (40 g), cinnamon stick, orange zest and lemon zest. Bring to a gentle boil over medium heat, stirring to dissolve sugar. Reduce heat and simmer 6–8 minutes until slightly thickened. Remove from heat, discard cinnamon stick, stir in orange and lemon juices and vanilla extract (1 tsp). Taste and adjust: if too sweet, add 1 tsp lemon juice; if too sharp, stir in 1–2 tsp honey. Keep warm.

Soak briefly

When kataifi come out of the oven, spoon or gently pour 1–1.5 tablespoons of the warm syrup over each bundle while still hot so the pastry soaks slightly but stays crisp on the exterior. Allow 5 minutes for syrup to absorb.

Make glaze

In a small skillet over low heat, melt unsalted butter (30 g). Add fresh orange juice (60 ml) and powdered sugar (20 g). Whisk until sugar dissolves and mixture thickens slightly, about 2–3 minutes. Remove from heat and stir in optional Grand Marnier (15 ml) and sea salt (0.25 tsp). Taste and adjust: add a little more powdered sugar if you want a thicker glaze.

Glaze bundles

Using a spoon, drizzle a thin ribbon of the warm suzette glaze over each syrup-soaked kataifi bundle. The suzette adds a bright, tangy sheen and balances sweetness.

Finish and plate

Sprinkle chopped roasted pistachios (40 g) over the glazed bundles. Garnish with lemon or orange zest twists (6) and microgreens or edible flowers if using. Let rest 3–5 minutes so glaze sets slightly.

Serve

Serve warm or at room temperature. Each guest may receive 1–2 bundles. Leftovers keep in an airtight container at room temperature for up to 24 hours; syrup will soften pastry over time — re-crisp in a 160°C (320°F) oven for 5 minutes before serving if desired.