I served this with a griddled green tomato salad with pickled baby gooseberries but it would be delicious with just a green leaf salad or other pickles. It would just benefit from something a little acidic.
Ingredients (for four people as a starter)
- 2 small mozzarellas, 220g each
- 100g feta cheese
- 150- 200g kataifi pastry
- 70g unsalted butter, melted
- 1 tbsp fresh thyme flowers
For the dressing
- 2 tbsp white wine vinegar
- 2 tbsp date molasses
- 2 tbsp extra virgin olive oil
Method
Make the dressing by whisking the vinegar with a little salt, pepper and the molasses. Add the olive oil in a thin drizzle whisking all the time. Set aside.
Shred the kataifi pastry with your hands and cut with scissors in 2cm pieces.
Pour half the butter into a small frying pan and lay half of the kataifi on top, pressing down.
Roughly chop the mozzarella and crumble the feta together in a bowl. Add some freshly ground black pepper and the thyme leaves. Mix well and empty over the kataifi, pressing gently with a spoon to level out. Finish with the remaining kataifi drizzling it with the rest of the butter.
Bring the frying pan to a low to medium heat and cook on one side for a few minutes, checking that the kataifi is golden by lifting it slightly with a spatula. With the help of a large lid, turn the kiounefe upside down and cook on the other side till golden.
Turn out on a platter, give the dressing a last minute whisk and drizzle over the kiounefe, serving the rest in a small jug for people to help themselves.
Scatter more thyme leaves or edible flowers if you wish. You can also pile your favourite pickle on top and in the centre of the kiounefe.