Traditional recipes

Cataif with cheese

Cataif with cheese

Lightly beat 3 eggs and mix with the cheese and pepper.

Open the lid by hand and divide into about 30-40 servings, then cover with a damp towel to prevent it from drying out. In each piece of cataif, put a spoonful of the composition with cheese and make the shape of a ball, but do not stir too much! Put these balls in a form previously greased with butter.

Melt the butter and margarine together and place a tablespoon (no more!) On top of each ball. One hour before putting in the oven, put the milk mixed with sour cream and the rest of the eggs mixed lightly on top and leave in the fridge until all the liquid is absorbed.

Bake in a preheated oven at 180C for about 35-40 min.

Serve hot immediately.