Published November 1, 2005
Kataifi is a versatile Greek batter that is poured through a watering can–like container onto a hot griddle. The resulting tangled threads are used to make honey-sweetened pastries or as a bed for savory hors d'oeuvres. Photograph by Romulo Yanes for the November 2005 Gourmet.
Photo licensed from the Condé Nast Collection, home of The New Yorker, Vogue, Vanity Fair and other popular brands. Find this and other artwork at the Condé Nast Collection.