Low Sodium Kataifi
Discover the vibrant, Middle Eastern-inspired delights of Low Sodium Kataifi—a heart-healthy twist on the traditional sweet pastry. This recipe pairs delicate, shredded kataifi dough with a rich filling of unsalted almonds, walnuts, and pistachios, enhanced by aromatic spices like cinnamon and cloves. A honey-based syrup infused with zesty lemon and fragrant vanilla adds natural sweetness without relying on processed sugar or salt. Baked to a golden crisp, each bite offers a satisfying crunch complemented by the melt-in-your-mouth texture of the syrup-soaked pastry. Perfect for special occasions or as a guilt-free dessert, this low sodium masterpiece is sure to impress your guests while adhering to healthier dietary choices. Keywords: low sodium dessert, kataifi pastry, healthy Middle Eastern recipes.
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Recipe Information
Ingredients
- 450 grams kataifi dough
- 150 grams unsalted butter
- 120 grams raw unsalted almonds
- 120 grams raw unsalted walnuts
- 120 grams raw unsalted pistachios
- 1 teaspoon ground cinnamon
- 200 ml honey
- 250 ml water
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cloves
Instructions
Preheat your oven to 170°C (340°F).
Melt the unsalted butter over low heat. Once melted, set aside to cool slightly.
In a food processor, combine the almonds, walnuts, and pistachios. Pulse until finely chopped but not a paste.
Transfer the chopped nuts to a bowl and mix in the ground cinnamon and ground cloves.
Gently pull apart the kataifi dough to loosen it. Be sure to cover any dough you aren't working with to prevent it from drying out.
Brush a strip of kataifi dough with melted butter. Place a tablespoon of nut mixture at one end of the strip and roll tightly to form a log. Repeat the process until all the nut mixture and dough are used.
Arrange the kataifi rolls snugly in a greased baking dish. Brush the tops with any remaining melted butter.
Bake in the preheated oven for 45-60 minutes or until golden brown and crispy.
While the kataifi is baking, prepare the syrup. In a saucepan, combine honey, water, lemon juice, and lemon zest. Bring to a boil, reduce heat, and let simmer for 10 minutes. Remove from heat and stir in the vanilla extract.
Once the kataifi is browned and crisp, remove from the oven. Gradually pour the warm syrup over the hot kataifi rolls, allowing it to absorb the liquid evenly.
Let the kataifi cool completely in the baking dish before serving, which allows the syrup to be fully absorbed.
Nutrition Facts
Calories |
5390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.0 g | 422% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 563.2 g | 205% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 183.5 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3031 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
