PISTACHIO PANCAKES WITH CLOTTED CREAM (KATMER)
Serves 4
EASY GREAT VALUE Preparation: 15 minutes Cooking: 20 minutes
chilled phyllo pastry 2 sheets, about 40 x 27 cm each
ghee 2 T (to make your own, see cook’s note)
thick cream or kaymak 2 T
ground pistachios 2 heaped T
sugar 1 T
1 Take the phyllo sheets out of the fridge and leave to warm to room temperature for 1 hour. Spread one sheet out on a large work surface, then overlap with the other sheet to create a 40 x 40 cm square of phyllo. Paint a little ghee where the sheets overlap and join them together. 2 Leaving a margin of about 10 cm around the edges, dot nine blobs of cream onto the phyllo to make a square about 20 cm wide. Sprinkle the pistachios and sugar over the cream, and then fold the four edges of pastry over to make a square parcel about 20 cm wide. 3 Pour 1 T ghee into a pan and swirl to coat. Place the pan over a medium heat and let the ghee warm for about 10 seconds. Drop the phyllo parcel into the pan (wrap-side down) and cook for 2 minutes, or until golden. Using two spatulas or large knives, turn the pancake over and cook for a further minute. 4 Cut the katmer into eight squares and serve two per person as part of a breakfast.
“Turkish people have a passion for eating well. While enjoying breakfast, they're planning dinner”
This story is from the July 2020 edition of Woolworths TASTE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the July 2020 edition of Woolworths TASTE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Award-winning Food: Trending Plates
Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.
Everything you need to know about quinoa
If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.
PIGS IN BLANKETS
The kids will love these quick-and-easy snacks that won't break the (piggy) bank.
82 words on...
THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.
FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
PLANTS IN PARADISE
Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.
HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.
