Kattimerka, boy what a word!
Simpler? These are crepes traditionally made by Cypriots; olive oil (of course) and sugar, served either plain or with honey and cinnamon.
I remember my grandmother making this unique sweet for my father as a treat and as soon as my father found out I was going to prepare this for my blog, remembering his childhood, he couldn’t resist and popped by to try them. And yes the compliment I got was that they were extremely successful and delicious even though it was the first time I had made them. (Definitely worth every moment spent in my kitchen..!!!)
Kattimerka is a tradition in Cyprus that is passed down from generation to generation, (not sure for how many generations yet).
It is a snack, a sweet snack anytime of the day, for breakfast or a desert or a treat for the afternoon, served with that unique, heavy flavored Cypriot (or Turkish or Greek) coffee, sitting in those traditional village yards of picturesque houses and retrieving information you missed out on, humbler, gossiping. It is also a treat that older generations used in order to bring their children and grandchildren back home and catch up with them or see them even for a while…
Kattimerka takes some time to be prepared and that was a good way for the previous generations to spend their day. Although no special preparations are needed, you need to seek for that crazy, unique pan, called “satzi” a wired pan that you cook on upside down (!!!) and although I baked them on an electric hob, you certainly need a gas hob to undertake the cooking. You also need a “marzatzi” which is a plaster for making a thin “phyllo” using the dough.
Kattimerka are served hot with honey and/ or cinnamon.
Kattimerka is simply tradition.
Level of difficulty 4/5
Serves: 6 (1 piece per person)
Calories: 150kcal per plain piece
- For the dough:
- 1 KG (1000g) of pure village flour (or strong flour)
- 1 big glass of pure olive oil
- Luke warm water (For the dough)
- A pinch of salt
- For the filing:
- Olive oil – as much as necessary (I would say a glass minimum)
- Sugar – to sprinkle
- Cinnamon (optional)
- For the serving:
- Honey (optional)
- Cinnamon (optional)
Ok. Directions. 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 ½ 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 and cinnamon (optional).
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.