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Author Notes: Simpler? These are crepes traditionally made by Cypriots; olive oil (of course) and sugar, served either plain or with honey. —Athena Constantinou
- 1000 grams of pure village flour (or strong flour)
- 500 milliliters of pure olive oil
- 1 cup of honey
- 1 pinch of salt
- sugar – to sprinkle
- For starters, it is good to know that your kitchen will become incredibly messy, the smells will be strong (but I love them) and that you will need around 2- 2,5 hours in the kitchen.
- Every kattimeri needs about 5-6 minutes to cook.
- In a big bowl pour your flour and salt.
- Pour the oil slowly- slowly into the flour and by using your hands rub the flour and the oil together to form a wired mixture of dumb flour.
- Luke warm some drinking water and slowly pour in the mixture to form your dough.
- Cut your dough into 6-8 even pieces.
- Throw plenty of flour and grab a piece from your dough on your kitchen countertop or board, and by using your plaster open a very thin layer of pastry of about 15x30cm. The base for your first “kattimeri” is ready.
- As it lays there, use a cooking brush or a spoon – as my grandma would have done – spread plenty of olive oil on the phyllo from one side to the other.
- Then sprinkle it with plenty of sugar.
- Now take each side and close the kattimeri forming a square. Press well so it will not open.
- In the meantime, after you have washed your “satzi” well, you place it upside down on your fire and till it gets really hot. Don’t touch it you will burn!
- By using two spatulas transfer your kattimeri on the extremely hot satzi and leave it to cook for 3-4 minutes without burning. Turn the kattimeri the other side and leave it for 3-4 minutes.
- Remove from fire and serve hot, according to your preference you can serve it plain or with honey.
- Repeat procedure for all the kattimeri separately.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
More Great Recipes: Appetizers