kataifi

This is a very easy to follow Greek Kataifi recipe for you to recreate this traditional sweet delight from scratch. Kataifi is a delicious dessert, which like baklava is very popular among Greek, Turkish and Middle Eastern nations. This amazing dessert is made with roughly chopped walnuts (and sometimes other nuts), scented with ground clove and cinnamon, wrapped into buttered cripsy kataifi dough and bathed in lemon scented syrup.

Homemade Kataifi recipe!

kataifi dough (16 oz.)

walnuts, roughly chopped (9 oz.)

tsp ground cinammon

clove

butter from cow’s milk (9 oz.)

sugar (16 0z.)

water (12 oz.)

lemon

cinnamon

To make this Kataifi recipe, start by preparing the syrup. Add all the ingredients for the syrup into a small pot and bring to the boil. As soon as the sugar has dissolved, the syrup is ready. Leave the syrup aside to cool completely.

Prepare the filling for the Kataifi. In a blender add the walnuts, ground clove and cinnamon; pulse until the walnuts are roughly chopped (not powdered). Although the walnut filling is the most common, lots of kataifi recipes also add pistachios and almonds. So it&#8217;s up to you to decide.

Melt the butter and with a cooking brush butter the bottom and sides of a baking pan. (approx. 26-28cm diameter)

Unroll the Kataifi dough from the plastic sleeve. Work the dough with your hands, tearing apart the shreds and gently spreading the strands out a bit if they clump together, in order to get fluffy. Cover the Kataifi dough with a slightly damp towel.

Take one piece of the kataifi dough, and spread it on a working surface or on your palm. Drizzle with melted butter and place 1 teaspoon of the filling at one end. Roll it up tightly, folding inwards the sides, to form a small cylinder. Place the kataifi roll in the pan and brush with melted butter, using the cooking brush to shape it a little bit. Repeat with the rest of the kataifi dough and filling. Place the kataifi rolls the one next to the other, leaving no gaps between them and drizzle with a little bit more butter.

Bake the kataifi in preheated oven at 170-180C for about 1 hour (on the middle rack), until nicely coloured and crispy.

As soon as you turn the kataifi out of the oven, ladle slowly the 3/4 of the cold syrup over the hot kataifi, enabling each ladle to be absorbed. Cover the pan with a towel and set aside for 10 minutes. Ladle the rest of the syrup over the kataifi and wait until absorbed.

Serve this delicious kataifi dessert with a full spoon of vanilla ice-cream. Enjoy!

Making Kataifi Pastry at home has never been easier. This recipe will make you wonder why you ever bought the pasty in the first place.

How to Make Kataifi Pastry From Scratch

⅔ all-purpose flour

cornstarch

sea salt

vegetable oil

water

whisk dry ingredients

Whisk flour, cornstarch, and sea salt in a medium-sized bowl.

Add wet ingredients

Add oil and water and whisk until smooth and lump-free.

strain batter

Strain the batter through a sieve to make sure that absolutely no lumps remain.

pour in bottle

Pour batter into a squeeze bottle with a very small hole cut into the top.

pour batter in pan

Heat a non-stick pan over medium heat until it&#039;s very hot. Gently squeeze the bottle to dispense a very thin stream of batter in a circular motion, starting from the center of the pan and working towards the edge of the pan.

cook batter

After 5 to 10 seconds, the pastry will begin to peel off of the pan. Once it does, gently pick it up with a spatula and drop it into a bowl. Cover the bowl with a dishtowel and continue this process until all the batter is used up.

shred the strands

Shred the strands into smaller sections before using them in your recipe.

A delightful Turkish dessert made with shredded kadayif dough noodles, syrup and pistachios.

Pistachio Kadaif (Turkish Kadayif)

sugar

butter

500 gr raw kadayıf noodles

pistachio

Put the syrup ingredients in a pot, stir well and bring it to a boil. Reduce the heat to medium low once it boils and let it simmer until it has a slightly thicker consistency. This takes 15-20 minutes. Remove from the heat and let it cool.

Syrup:

Use 1 tablespoon of melted butter to grease the bottom of the baking pan. 

Put raw kadayif noodles on some baking paper. Shred them in strings, cut them roughly. Pour melted butter on it and mix it with your hands well. Make sure all pieces of kadayif are coated with butter.

Spread half of the buttered kadayif on the bottom of the baking pan. Use a measuring cup and press tight on the kadayif. 

Sprinkle crumbled pistachio over this first half of the kadayif. Spread the remaining kadayif on it and again press on it using the bottom of a measuring cup.

Kadayif:

When you remove kadayif from the oven, slice it into squares and pour the cooled syrup all over it when it is still hot.

Let it rest at least 3 hours so that it absorbs this syrup. 

Sprinkle ground pistachio over it and serve either as it is or with clotted cream kaymak on the top. 

Assemble:

I've eaten it once in Turkey and fell in love with it. My daughter brought me a package of those noodles. Know how to make kadaif now! Thank you for the step by step pictures!

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Top 3 kataifi recipes from across the web

The most viewed kataifi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Kataifi recipe!

How to Make Kataifi Pastry From Scr...

Pistachio Kadaif (Turkish Kadayif)

The most viewed kataifi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine