Introduction
Kataifi with Candied Pumpkin and Yogurt is an innovative twist on traditional Middle Eastern desserts, blending the rich flavors of pumpkin, nutty almonds, and tangy yogurt in a delicate phyllo dough base. The combination creates a comforting yet sophisticated sweet treat that’s perfect for autumn gatherings.
Tips for this Recipe
- If you opt to make the kataifi from scratch, it will require patience and precision. Pre-made kataifi can save time.
- When candying the pumpkin, ensure even coating of honey for consistent sweetness throughout.
- For the best texture in yogurt, gently fold whipped cream into it to avoid overworking and incorporate airiness.
Why You Will Love This Recipe
This Kataifi with Candied Pumpkin and Yogurt is a celebration of autumn’s bounty, offering a warm embrace in every bite. The sweetness of the candied pumpkin harmonizes beautifully with the tanginess of yogurt, while the nuttiness of almonds adds depth to this delightful dessert. It’s an innovative dish that pays homage to cultural traditions and offers a refreshing taste experience.
Ingredients
- 1 1/2 cups plain yogurt (14 ounces; not nonfat)
- 1 cup plus 1 1/2 tablespoons mild honey
- 2 cups water
- 1/3 cup granulated sugar
- 3 (3- by 1/2-inch) strips fresh lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon cinnamon
- 1 3/4 pounds sugar pumpkin or butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled slightly
- 3 tablespoons confectioners sugar
- 1/4 pounds kataifi (shredded phyllo dough) from a 1-pound box, thawed
- 1/2 cup sliced almonds (2 ounces), coarsely chopped
Adviced Equipment
- KitchenAid Stand Mixer
- Chef’s Knife
- Cutting Board
- Pumpkin Peeler or Vegetable Peeler
- Mixing Bowls (various sizes)
- Baking Sheet with Silicone Mat or Aluminum Foil
- Wire Whisk
- Spice Grinder or Mortar & Pestle
- Measuring Cups and Spoons
- Food Processor (Optional)
- Nonstick Muffin Tin with 12 Muffin Cups
History of the Recipe
The concept of layering phyllo dough with a sweet filling traces back to ancient culinary traditions, where baking techniques evolved over centuries. In particular, kataifi and its use in desserts gained prominence within Middle Eastern cuisine, where it became a canvas for innovative combinations of flavors like pumpkin and yogurt—a pairing not commonly found but celebrated by adventurous cooks.
Fun Facts about This Recipe
Kataifi, traditionally made from stringy phyllo dough, has its roots in the Byzantine Empire. The incorporation of pumpkin into this dessert adds a modern twist to an ancient technique while highlighting the versatility of yogurt as both a base and a key ingredient for creamy textures.