In France they have the crepe. In North America they have the pancake. In Cyprus, they have “kattimeria”. I am no expert, but “kattimeria” sort of remind me of a more robust crepe. They are a great snack food – you can make them very sweet by adding honey and cinnamon on top, or just a little sweet by enjoying the cinnamon, sugar and olive oil already inside the pitta. I sometimes put nutella on them too, (chocolate addicts will know what I am talking about.) You can eat them for breakfast, lunch or dinner, depending on your type of diet. I was curious to learn how to make them so I asked my aunt. She enjoys making kattimerka and I think it shows as she constantly gets compliments from whoever tries them. They do take some time to make. My aunt gave me a “beginner’s lesson”. End result: 2 hours and 6 yummy kattimerkas. So grab a cup of nescafe, put some tunes on and find that rolling pin.
Cooking Time: actual time spent in the frying pan – about 5 minutes per kattimeri.
Makes about 6 kattimerka.
1. First mix the sugar and cinnamon. Mix the salt and flour together and add water slowly. Knead the dough so that it forms a stiff dough.There is no need to let the dough sit.
5. Prepare about 5 more kattimerka in the same way until the dough is finished.
7. Once removed from pan, place in a bowl and sprinkle a little sugar on top of each kattimeri and layer them on top of each other. When serving, eat as prepared or pour a little honey and cinnamon on top for extra sweetness.