Stuffed kataif is a special pastry dessert known in Erzurum in Eastern Anatolia. It is made with shredded kataif which is called “tel kadayıf” in Turkish. The shredded kataif pastry is made by throwing the liquid batter (made of flour, water & milk) through a sieve on to a sheet of metal suspended over a fire. Shredded pastry which originated from medieval Arab cuisine was popular in the Ottoman cuisine and still well-liked in every region of Turkey. Shredded pastry can be used in the preparation of different kinds of kataif . Walnut, pistachio, hazelnut or clotted cream can be used in the filling preparation for shredded pastries prepared in various shape and style in Turkey.
To make syrup dissolve sugar in water in heavy pan over medium heat, stirring occasionally.Bring to boil, add lemon juice and boil over medium-low heat for 10 minutes.Take a piece of kataif, unwrap and roll out it on a large plate. Keep the remaining pastry covered with the damp tea towel while you workPlace 3-4 pieces of walnut vertically in the middle of shredded pastry.Fold bottom and sides of shredded pastry across walnuts and roll tightly.Finish pastry by repeating 3rd- 4th and 5th steps.Beat eggs in a bowl.Fry sun flower oil in a frying pan.Coat kataifs one by one in egg batter and prick them with a fork.Fry them 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.While still hot, briefly dip the stuffed kataifs into the syrup.Serve warm.