By chef Sotiris Iordani
240gr. Kefalotyri, cut into 4 long slices
30 ml. Pomegranate sauce
30 ml. Honey
20gr. Roasted pistachios
Roll the kataifi around the cheese slices.
Wet lightly all the kataifi in order to stick well and leave it in the freezer for an hour.
Fry in hot oil and transfer to a plate and sprinkle with pomegranate, honey and sesame seeds.