Algerian Ktayef

Last week, we started the Holy Month of Ramadan, during this special month life feels different. The rhythm changes. The days are a little slower, the evenings a little warmer, and the table becomes the heart of the home.

Ramadan is known as a month of fasting, from sunrise to sunset. But beyond that, it is a time to pause. To step back from our usual routine. To be more mindful about what we eat, how we spend our time, and how we treat others.

I love the simple moments of this month, preparing soup in the afternoon, setting the table with care, waiting for that first date and first sip of water. Food tastes different when you wait for it. Conversations feel deeper. Even ordinary dishes become special.

For me, Ramadan is not about being perfect. It is about balance, intention, and appreciating the small things we often forget during the rest of the year.

Yesterday, I made Algerian Ktayef, this sweet dessert is made with very simple ingredients, and extremely popular during Ramadan in Algeria.

First, the thin shredded pastry (angel hair) are mixed gently with melted butter so every strand is coated. Half of it is pressed into the bottom of a pan to create the base.

Then a layer of almond paste is added in the middle. The rest of the buttery pastry goes on top and is pressed lightly.

It is baked until golden and crispy. While it is still hot, warm honey (with a little lemon or orange blossom water) is poured over it. The syrup soaks in slowly.

Sometimes with crushed pistachios on top.

A delight for the taste buds, and so delicious with a good cup of tea.

Ingredients:

• 500 g of fresh shredded pastry Ktayef (or industrial Kataifi or Kunafa)
• 200 g unsalted butter, melted
• 400g of roasted and ground almonds
• 200 g sugar
• Some orange blossom water
• Cinnamon
• 300 g of warm honey
• 2 tbsp orange blossom water
• Crushed pistachios for garnish

Method:

For the stuffing

1 Mix the roasted ground almonds, with the sugar, and cinnamon.

2 Pour little by little some orange blossom water, just to assemble de filling (not a paste).

Final procedure:

1 Take the angel hair pastry and separate it well. It takes time, but this gives the best result. To help, you can pour a little melted butter over it and few drops of orange blossom water.

2 Take a round ovenproof dish (18 cm for me), butter it, and add half of the angel hair, spreading it so the whole surface is covered.

3 Sprinkle the almonds filling on top, then cover with the other half of the angel hair.

4 Generously butter with a spatula the top and gently press it down. It’s not a thin crepe, it should have some thickness.

5 Originally, it should be fried, but I prefer to bake it. Cook for 30 minutes at 180 °C (350 °F), until the top is golden.

6 Remove from the oven, flip the ktayef onto a serving plate, pour warm honey over the whole surface.

7 Sprinkle some pistachios on the top or decorate with walnuts.

I precise Algerian Ktayef are not Kunafa, the dessert from Middle East region. Kunafa are filled with Akawi or Nabulsi cheese, and you pour syrup on the top.

Saha ftourkoum!