Kataifi with Candied Pumpkin and Yogurt

Kataifi with Candied Pumpkin and Yogurt
Photo by Romulo Yanes

Ingredients

  • 17 ½ cups mild honey
  • ½ teaspoon cinnamon
  • 3 3- by 1/2-inch strips fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 ¾ pounds sugar pumpkin or butternut squash
  • 6 tablespoons unsalted butter
  • 1 ½ cups plain yogurt (not nonfat)
  • + 6 more ingredients
    • nonstick muffin tin with 12 (½-cup) muffin cups
    • 3 tablespoons confectioners sugar
    • 2 cups water
    • ½ cup sliced almonds
    • ¼ pound kataifi (phyllo dough) from a 1-pound box
    • 1/3 cup granulated sugar

Drain yogurt in a sieve lined with a dampened paper towel or coffee filter and set over a bowl 1 hour, then discard liquid and stir drained yogurt and 1 1/2 tablespoons honey together in a small bowl until honey is dissolved. While yogurt drains, bring water, granulated sugar, lemon zest and juic...

View full recipe at Epicurious

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