How 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
Scale
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
