Source: Alexandr Milodan, AdobeStockIf you've ever come across desserts with incredibly thin strands of dough, that's kataifi – a true Eastern marvel. And you can make it yourself – it's much simpler than it seems. We offer proven recipes that even beginners can master. The main thing is to have a little patience!
1. Classic Kataifi Dough
Source: AdobeStockThe noodles made from this dough are also called "angel hair" and are used in many desserts – for example, Dubai chocolate.
You will need: 200 g flour, 1 egg, 200 ml water, 1 pinch of salt.
Preparation: Sift the flour and add the remaining ingredients. Mix the dough thoroughly – it will be quite liquid, like pancake batter. Using a pastry bag, pour it in thin strips onto a heated pan, fry for about 15 seconds, and immediately remove with a spatula.
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2. Kataifi Dough with Two Eggs
Source: AdobeStockSlightly different proportions, so you can choose the option you prefer.
You will need: 400 g flour, 2 eggs, 300 ml water, 1 pinch of salt.
Preparation: Sift the flour and thoroughly mix all ingredients. Transfer the dough to a plastic bag or pastry bag and pour it in a thin stream onto a heated pan in a grid pattern. Fry the kataifi for about 15 seconds.
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3. Kataifi Dough with Starch
Source: AdobeStockYou can use any starch you have at home.
You will need: 2 cups flour, 1/2 cup starch, 1 egg, 300 ml water, 1 tbsp vegetable oil, 1 tsp lemon juice, 1 pinch of salt.
Preparation: Sift and mix the dry ingredients. Whisk the egg with water, vegetable oil, and lemon juice. Combine both mixtures and thoroughly whisk the dough with a blender or mixer. Pour it in thin strips onto a heated pan using a pastry bag and fry these thin strands. Kataifi is ready!
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4. Egg-Free Kataifi Dough
Source: AdobeStockThanks to its simple ingredients, anyone can make it.
You will need: 200 g flour, 100 g cornstarch, 30 ml vegetable oil, 400 ml water, 0.5 tsp salt.
Preparation: Sift all dry ingredients and pour in the water with vegetable oil. Mix the dough thoroughly (to ensure there are no lumps), cover with plastic wrap, let it rest for 15 minutes, then transfer to a pastry bag. Fry the thin kataifi strands on a heated pan.