Kattimeri/Tsippopita
Submitted by: Chara, Cyprus
Who passed this recipe down to you? My grandma from my father’s side
Recipe origin: Cyprus
How old is this recipe? Likely 200+ years old
The story behind the recipe:
It's difficult to determine its exact origin and age as they are not well-documented. However, similar pastries can be found in various Mediterranean and Middle Eastern cuisines, which suggests that it has been a popular dish in the region for a long time. It's likely that it has been enjoyed in Cyprus for over 200 years and passed through generations, and it continues to be a beloved and traditional dessert in Cypriot cuisine.
It's hard to say exactly where and when the recipe for kattimeri (also known as tsipopitta) originated. It's been made all around Cyprus for generations, probably from the 18th century or even earlier. However, my family's version of this delicious pastry has been passed down through the generations from my grandmother on my father's side, who learned it from her own grandmother.
My grandmother grew up in a village on a mountain called Sychari, where she learned to make kattimeri for all kinds of occasions, from family gatherings to community events.
As a child, kattimeri was always the first thing I put on my plate, and it still holds a special place in my heart. In fact, one of my fondest memories is of helping my grandmother make kattimeri when I was a child. I would stand on a stool next to her in the kitchen, and she would guide me through the recipe step by step. It was a special bonding experience for us, and it's a memory that I'll always cherish.
In the past, a special preparation was done to transform sheep's milk into a "crust" like butter (or tsippa in Cypriot). Tsippopita actually means "milk skin pie," and the use of tsippa gives this dessert a very unique taste. However, if you can't find tsippa where you live, you can also use butter or olive oil.
The ingredients for kattimeri are simple and humble, but the result is absolutely delicious. It's actually quite easy to make, which is why it's still considered an old-time classic in Cyprus.
Ingredients:
For the dough:
500g flour
A pinch of salt
150ml olive oil
Juice of 1/2 lemon
Lukewarm water (about 300ml, or until the dough reaches the right consistency. Neither too hard nor too soft.)
For the filling:
200g coarsely chopped almonds
2 tablespoons sugar
2 teaspoons ground cinnamon
100g tsippa (if you can't find tsippa, use ghee that has a strong flavor or olive oil or some use even sour cream)
For the syrup:
2 cups sugar
1 1/2 cups water
1 cinnamon stick
4-5 cloves (to your liking)
1 teaspoon lemon juice
How to make it:
In a bowl, combine the flour with salt. Make a little well in the middle and add the olive oil. Rub the oil with your fingers, also known as "riziazoume" in Cyprus, until it is well mixed. Then, add the lemon juice and water little by little until well combined. The dough should not be too hard nor too soft. Let the dough rest for about an hour. It will not rise, but it will allow the oil to soften the dough.
In the meantime, prepare the syrup and let it cool completely for when we need it. In a pan, heat the sugar with water, cinnamon, and cloves over medium heat. Sometimes, when my grandma felt like it, she also added some leaves of rose geranium. However, my mum always complained about the taste. Stir occasionally until the sugar is dissolved. When it starts bubbling, remove it from the heat and add the lemon to prevent the sugar from crystallizing.
While waiting for the dough to rest, prepare the filling. Combine the almonds, sugar, and cinnamon in a bowl and set aside.
Preheat the oven to 180℃/350℉.
When the dough is done resting, divide it into manageable pieces and open it with a rolling pin into a long rectangle, not too thin but not too thick either, approximately 20cm x 50cm. Spread tsipa or one of the other ingredients onto the dough with a spoon or a brush, followed by an amount of the sugar-almond mixture. Roll the dough (from the long side) into a long roll. Once rolled, roll it again around itself. Grease a baking tray, preferably round. Start placing the rolled dough from the middle of the baking tray in a spiral form. Make the rest in the same way until the baking tray is filled.
Bake for about one hour until it is golden.
When done, pour the cold syrup onto the hot kattimeri. Let it sit and absorb the syrup. This step is important as it will change the result. Also, you might think that there is too much syrup, but it will get absorbed into the dough. You can also sprinkle some crushed almonds on the top.
Enjoy with a cup of coffee.
