The Turks took this to Greece.

Here's the Levant version;

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Katayif (Mid-Eastern Yeast Pancakes)
Categories: Middle east, Pancakes, Cheese
Yield: 4 Servings

FOR THE PANCAKES:
1/2 ts Dry yeast
1 ts Sugar
1 1/4 c Lukewarm water
1 1/2 c Flour
FOR THE SUGAR SYRUP:
2 c Sugar
1 c Water
dr Lemon juice
1 ts Rose water
TO FILL:
1 c White cheese

Katayif are Middle Eastern yeast pancakes that are filled and then
baked or fried and drizzled with sugar syrup. The most popular
fillings are Walnut (2 cups finely chopped walnuts, 1 cup sugar and 1
teaspoon rose water), Ricotta (1 pound ricotta and 1 cup sugar), and
White Cheese (below). I prefer the white cheese filling (Akkawe
cheese). Akkawe is pretty difficult to find in the US, but your best
bet is the Mid-Eastern grocery store. A decent substitute is
mozzarella. Basically, you need a bland, nonsalty, firm cheese. My
husband enjoys a nontraditional marzipan filling. The katayif are
served hot with cold syrup.

For the Pancakes: In a large bowl, dissolve the yeast and sugar in
the lukewarm water. Set aside for 10 minutes (till the yeast is
active). Gradually add flour, stirring to smooth the batter. Cover
and set aside for 1 hour. The mixture should look like a bubbly
pancake batter.

Spray a heavy skillet with cooking spray; heat over medium heat.
Pour about 1/4 cup batter in to the pan, tilt to make batter even
and round. Cook only one side, but make sure top is dry. Transfer
to a large plate or baking sheet. Repeat with the remaining
batter.

For the Sugar Syrup: Meanwhile, make the sugar syrup. Combine
sugar, water, and lemon juice in a saucepan. Boil over medium heat
for about 10 to 15 minutes. Before removing from heat, add rose
water and let come to a boil. Remove from heat and cool.
Refrigerate.

To Fill: Place a small slice of cheese into the center of each
pancake. Bring one side over to cover the cheese (like a half
moon). Press the edges tightly to secure. Spray a heavy skillet
with cooking spray; heat over medium heat. Fry as many katayif as
your pan can hold. Repeat in batches. (you can also bake the
katayif, dotted with butter, at 350 F for 10 minutes or until
cheese is melted) .

Assembly: Place warm katayif on a plate. Drizzle with syrup.

From: Rania Merkel

MMMMM

Cheers

Jim


... "Martinis are best served in tall water glasses." - My alcoholic uncle

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