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Turkey and cranberry kataifi parcels

Roast turkey and cranberry sauce wrapped in kataifi dough
Prep Time45 mins
Cook Time35 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Greek
Keyword: Kataifi, Mia Kouppa, Mia Kouppa recipes, Turkey and cranberry kataifi, Turkey and cranberry sauce, Turkey leftovers
Servings: 8 parcels
Author: Mia Kouppa


  • 1/2 pound kataifi dough
  • 1 cup diced turkey, fully cooked
  • 1/2 cup cranberry sauce
  • 1/3 cup melted butter
  • 2/3 cup chicken stock


  • Preheat the oven to 350 degrees Fahrenheit.
  • Portion out your kataifi dough into 8 portions. Using your fingers gently spread out the kataifi so that the strips are opened up (meaning, you don't want to have kataifi dough bunched up).
  • Find a wide rimmed teacup or small bowl. Lay one portion of the katiafi dough across the teacup, allowing overhand on each end.
  • Brush the kataifi dough which is sitting in the teacup with some melted butter. Add 1/8 of the chopped turkey, and 1/8 of the cranberry sauce.
  • Use one end of the overhanging kataifi dough to fold over the filling and continue to roll the kataifi over itself in the teacup (watch and listen to the video for a demonstration).
  • Transfer carefully to a parchment lined baking pan. Repeat with the remaining ingredients until you end up with 8 parcels. Brush the tops withe melted butter.
  • Bake in the middle rack of your oven for approximately 30 - 35 minutes, until the kataifi dough has browned.
  • A few minutes before removing your parcels from the oven, add any remaining melted butter to the chicken broth and heat it through.
  • Remove pan from the oven and pour the chicken stock over the kataifi parcels. Serve immediately.