lunch · vegetarian
Crispy kataifi yogurt kebabs
Spiced, thick yogurt piped and frozen, wrapped in shredded kataifi pastry and fried, so it's crackling outside with a warm, molten, tangy center.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
You'll need: Deep pot for frying, Piping bag.
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Method
-
1
Mix the yogurt with the salt, spices, chile, cilantro, ginger and paneer. Spoon into a piping bag.
-
2
Pipe logs about 7 cm (3 in) long onto a lined tray and freeze until solid, at least 2 hours.
-
3
Tease out small bundles of kataifi and wrap each frozen log snugly, covering it completely.
-
4
Return to the freezer for 30 minutes so the shape holds.
-
5
Fry from frozen at 175°C (350°F) for 2-3 minutes until golden and crisp. Drain and serve right away with mint chutney.
