Step 1

Gently melt the butter and after letting it cool slightly soak the kataifi in it. It cannot be hot when the kataifi goes in.

Step 2

Cut the feta in four logs, about 12cm x 2cm and roll the kataifi around the logs.

Step 3

Chop the truffle and stir it into the honey.

Step 4

Put the remaining butter in a pan and fry the feta logs (the saganaki) on all four sides until crispy.

Step 5

Serve with the honey drizzled over and garnished with the basil cress.

Hovarda's Kataifi Saganaki

Serves 4
45 mins
  • Healthy
  • Vegetarian
  • Ingredients
  • 130g clarified butter
  • 200g kataifi pastry
  • 200g barrel-aged feta
  • 50g cretan honey
  • 5g black truffle
  • basil cress

Make it yourself

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