How To Make Kataifi From Scratch Recipe
Learn how to make Kataifi pastry from scratch with this simple recipe. Kataifi dough, known for its delicate, crispy strands, is perfect for traditional Mediterranean desserts and savory dishes. Using basic pantry ingredients, you can create this versatile dough at home by cooking thin batter strands on a non-stick pan until crisp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (enough kataifi strands for multiple desserts or dishes) 1x
- Category: Dessert Dough
- Method: Stovetop
- Cuisine: Mediterranean
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 the mixture is uniform and well combined.
- Add Wet Ingredients: Pour in the vegetable oil and water to the dry mixture, whisking continuously until the batter is completely smooth without lumps.
- Prepare for Piping: Sieve the smooth batter into a piping bag to ensure there are no lumps and to facilitate creating thin strands during cooking.
- Cook Kataifi Strands: Heat a non-stick pan over low heat to prevent burning. Cut a small opening at the tip of the piping bag and squeeze the batter out in a continuous zig-zag motion directly onto the pan’s surface, forming long thin strands.
- Separate Strands: Allow the strands to cook gently until they peel away easily from the pan without sticking, indicating they are cooked and crisped. Transfer the cooked kataifi strands to a plate. Repeat the process until all the batter is used.
Notes
- Keep the heat low to avoid burning the delicate kataifi strands.
- Use a non-stick pan to ensure easy release of the kataifi strands when cooked.
- Be patient when piping to create thin, consistent strands for authentic kataifi texture.
- This kataifi base can be used immediately or stored in an airtight container for later use in sweet or savory dishes.
Keywords: Kataifi, Kataifi dough, kataifi pastry, Mediterranean dessert, homemade kataifi, thin pastry strands
