How To Make Kataifi From Scratch Recipe
Introduction
Kataifi is a delicate, shredded pastry that’s perfect for desserts and savory dishes alike. Making it from scratch might seem challenging, but with a simple batter and a little patience, you can create these fine strands at home. This recipe guides you through the process step-by-step.
Ingredients
- ¾ cup all-purpose flour
- ⅔ cup cornstarch
- 1 tsp sugar
- ½ tsp salt
- 1 tbsp vegetable oil
- 1 cup water
Instructions
- Step 1: In a medium mixing bowl, whisk together the flour, cornstarch, sugar, and salt until well combined.
- Step 2: Add the vegetable oil and water to the dry ingredients and whisk until the mixture is smooth.
- Step 3: Sieve the batter into a piping bag to ensure smooth consistency. Heat a non-stick pan over low heat.
- Step 4: Cut a small opening in the piping bag and squeeze out thin strands of batter in a zig-zag motion across the pan.
- Step 5: Cook until the strands peel away easily from the pan’s surface. Transfer the cooked pieces to a plate and repeat until all the batter is used.
Tips & Variations
- Make sure the pan is on low heat to prevent burning and ensure even cooking of the delicate strands.
- Use a piping bag with a fine tip or cut a very small hole to create the thinnest strands possible.
- For a richer flavor, replace vegetable oil with melted butter or add a drop of vanilla extract for sweet dishes.
- Once cooled, kataifi strands can be combined with nuts and syrup for traditional desserts or wrapped around savory fillings.
Storage
Store cooked kataifi in an airtight container at room temperature for up to 2 days to keep them crisp. For longer storage, refrigerate for up to a week but note they may soften. Reheat briefly in a low oven or toaster oven to crisp them back up before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make kataifi strands thicker or thinner?
The thickness of the strands depends on the size of the opening in your piping bag and your squeezing technique. Cutting a smaller hole will create thinner strands, while a larger opening will produce thicker ones.
Can I freeze homemade kataifi?
Yes, you can freeze the cooked kataifi. Place them in an airtight container or freezer-safe bag and freeze for up to one month. Thaw at room temperature and reheat in a low oven to restore crispness before using.
PrintHow To Make Kataifi From Scratch Recipe
Learn how to make traditional Kataifi pastry from scratch with this simple recipe. Kataifi dough is a delicate shredded pastry used in various Middle Eastern and Mediterranean desserts. This recipe guides you through making the thin, vermicelli-like strands using basic ingredients and cooking them gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Enough kataifi strands to line a 9-inch baking pan or equivalent
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Dry Ingredients
- ¾ cup all-purpose flour
- ⅔ cup cornstarch
- 1 tsp sugar
- ½ tsp salt
Wet Ingredients
- 1 tbsp vegetable oil
- 1 cup water
Instructions
- Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, and salt until they are thoroughly combined and no lumps remain.
- Add wet ingredients: Pour in the vegetable oil and water into the dry mixture, and whisk vigorously until the batter is smooth and free of lumps, achieving a thin, pourable consistency.
- Prepare piping bag: Sieve the batter into a piping bag to ensure no clumps block the nozzle. Heat a non-stick pan over low heat to prevent burning and ensure even cooking.
- Pipe kataifi strands: Cut a small opening at the tip of the piping bag. Gently squeeze out very thin strands of batter in a quick zig-zag motion across the surface of the warmed non-stick pan to form delicate layers of kataifi dough.
- Cook the kataifi: Allow the strands to cook slowly over low heat until they easily peel away from the pan’s surface without sticking, indicating they are set and cooked through.
- Repeat and serve: Transfer the cooked kataifi strands to a plate and repeat the process with the remaining batter until all of it is used. Cool before using in your desired recipe.
Notes
- Ensure the pan is on low heat to avoid burning the delicate kataifi strands.
- The batter should be thin enough to pipe easily but not so watery that it won’t hold shape on the pan.
- Use a non-stick pan to make removal of cooked kataifi easier and prevent sticking.
- Store cooked kataifi in an airtight container if not using immediately to keep them crisp.
Keywords: kataifi, kataifi dough, Middle Eastern pastry, homemade kataifi, shredded pastry, dessert pastry
