Description
Learn how to make kataifi pastry from scratch using simple ingredients and a skillet. Perfect for Greek and Middle Eastern desserts or savory appetizers.
Ingredients
Scale
- 1 2/3 cups all-purpose flour
- 1 cup cornstarch
- 3/4 teaspoon sea salt
- 2 tablespoons vegetable oil
- 2 cups water
Instructions
- Whisk flour, cornstarch, and salt in a bowl.
- Add oil and water. Whisk until smooth.
- Strain the batter to remove all lumps.
- Pour into a squeeze bottle with a tiny tip.
- Heat a non-stick skillet over medium heat until hot.
- Pipe the batter in a spiral motion from center out.
- After 5–10 seconds, lift strands with a spatula.
- Place in bowl covered with towel. Repeat.
- Shred into smaller lengths before using or storing.
Notes
Straining is key for smooth piping.
Use medium heat—too hot will brown strands.
Store cooled strands in an airtight bag or freeze.
Works well in sweet or savory kataifi recipes.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Pastry
- Method: Pan-cooked
- Cuisine: Greek, Middle Eastern
Nutrition
- Serving Size: 1 pound
- Calories: 1608
- Sugar: 0g
- Sodium: 2390mg
- Fat: 32g
- Saturated Fat: 4g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 293g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 0mg