There is something intensely satisfying about biting into layers of fried crunchy, butter laden kataifi. As if the textural sensation of that crunch weren’t enough, when that crunch is paired with the spicy flavour of a harissa lamb filling, the creaminess of thick labneh and the sweet acidic burst of juicy pomegranate arils… shall we keep going?

This recipe makes a great dinner party starter or a wonderful midweek family dinner. Be sure to follow the kataifi wrapping instructions carefully, it’s important to ensure that the lamb filling is safely wrapped in the layers so it doesn’t escape during the frying process. Equally important is that you serve these as soon as they come off the fry pan to enjoy the crunchy kataifi texture.

Recipe written in collaboration with our friends over at Antoniou Fillo Pastry.



375g Antoniou Kataifi pastry

1 tablespoons olive oil

500g lamb mince

1 small onion, finely chopped

2 cloves garlic, finely chopped

1 teaspoon harissa spice mix

½ teaspoon ground cumin

½ teaspoon ground coriander

¼ cup pine nuts

¼ cup parsley, finely chopped

¼ cup mint, finely chopped


Cracked pepper

200g butter, melted

Vegetable oil, for shallow frying

To serve

500g labneh

1 large pomegranate

Toasted pine nuts

Mint leaves



Before you begin this Kataifi Pastry recipe, take the Kataifi out of the fridge (still in its packet) to bring it up to room temperature.

Heat the olive oil in a medium sized frypan over high heat. Add lamb mince and stir until seared. Add onion and cook until onion is transparent. Add garlic and cook for a further minute. Reduce heat to medium and add the harissa spice mix, cumin, coriander and pine nuts. Cook for two minutes. Remove from heat and season with salt and pepper. Stir through the parsley and mint. Set aside.

Remove the kataifi pastry from the packet and unfold it completely to reveal a long circular length. Using scissors, cut the kataifi into approximately 25-30cm lengths. Using your fingers, pull the strands apart, keeping their length intact where possible.

Coat a baking tray with melted butter and set aside. To start making the rolls, create a long rectangle with the kataifi, measuring approximately 25-30cm in length and 10cm in width, ensuring there is enough kataifi to hold the lamb mixture. Gently brush the strands with some melted butter. Place 2 tablespoons of the lamb mixture along the front width of the rectangle. Roll the pastry tightly, tucking the sides in as you go. Place on the baking tray and brush with melted butter. Repeat until all the pastry has been used.

Place vegetable oil in a large frypan, (approximately 2cm in height of oil) and heat over high heat. Place the kataifi rolls in the frypan, 3-4 at a time and fry until golden brown, approximately 3 minutes on each side. Drain on paper towel and serve immediately.

To serve, spread labneh onto a plate, place the rolls on top and garnish with pomegranate, pine nuts and mint.


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