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Chef Kamal demonstrates how to prepare Baked Kataifi with Cream, a delicious Lebanese dessert featured in his cookbook, Classic Lebanese Cuisine, 170 Fresh and Healthy Mediterranean favorities. For additional information and recipes, please visit: www.cookingwithkamal.com and for specialty ingredients and gifts, please visit: www.shopkamal.com
Can you please tell me the recipe for the Ishta? Thank you
wat did u put in te Ushta(cream filling)?Thanks
Farina, (cream of wheat)…you are welcome.
where can we buy ur book from
I am not sure their is a gluten free substitute for kataifi…at least not
to my knowledge. Thank you…I appreciate your comment on the food looking
good. I actually do give several recipes on my website, cookingwithkamal
and I also give several recipes on YouTube. The rest of the recipes can be
found in my cook book…and many of the recipes are gluten free.
You are welcome…and I am happy to hear that you enjoyed the toom as well.
Best regards to you and your family…Sahtain!
Thanks so much kamel.. It turned out great and delicious. And thank you so
so so much for showing us how to make garlic paste. I used to buy it at
least once a week in a small tub. Alhamdulilah, I am now making it thanks
to you. It also came out great. My wife made it.
Oh my God u r really talented mashalla
Thanks for sharing such a wonderful recipe.Can you please tell us how to
make cream???Which you have used in this recipe.
your videos are wonderful. Would you please demonstrate how to make
3osmaleeyeh? thanks
You are welcome…I would definitely suggest trying it without the orange
blossom…and if you do want to put a bit…use about 1/2 to 1 teaspoon in
the cream filling. Good luck!
Thank you…I appreciate your comments. We are about to start new videos
this fall and will certaily add your request to the list. I know it as
Kneifi bi jibni – and yes, I can show you how to use semolina flour. In my
cookbook on page 191, I have a recipe for mafrouki (I have given it an
english title of kataifi and cream nut pie). Have a great summer. Best
regards, Chef Kamal Al-Faqih ChefKamal1 52 seconds ago
Thank you. The procedure for Ismalliyeh is the same as the kneifi. The main
difference is that you want to cut the kataifi dough into 2 inch peices,
then mix them with the butter – the rest of the process is the same. Good
luck!
Hi, This looks good. I Have a couple of questions regarding this recipe. 1)
If i need to use the whole package of Kataifi, How much butter shall i use
?? 2) What Temperature did you bake it with ?? and for how long ?? ( Was
not too clear) 3) Preparing the Ishta ( Creme) Any problem or preference
using Half and half with white bread ?? Thanks
your videos are wonderful. Would you please show how to make 3osmaleyeh.
Thanks
hey, i tried your recipe…turned out great the very first time! thanks! I
put orange blossom water in the dough though….although i think i put a
bit too much (around 1.5 tbsp)… next time i’ll try w/out the blossom
water. Anyway, thanks once again for a recipe i’d been searching for, for
ages. 🙂
Shukran!
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