What is kataifi?

Kataifi (also spelled Kadaifi, Kadayif, or Kanafeh dough) is a shredded phyllo dough used in various Middle Eastern and Mediterranean pastries. It is made from a simple batter of flour and water which is extruded through fine nozzles onto a hot rotating drum, resulting in thin strands resembling vermicelli.

• Appearance and Texture: Kataifi has a fine, thread-like appearance, resembling shredded wheat. When baked, it becomes golden brown and crispy.

• Uses: Kataifi is most commonly used to make desserts. The strands are typically layered or formed into nests, then filled with ingredients like nuts, cheese (like in Kanafeh), or cream. It's often soaked in a sweet syrup after baking.

• Notable Dishes: One of the most popular dishes using kataifi is Kanafeh, a Levantine pastry made with kataifi dough, cheese, and syrup. Another common preparation involves wrapping the kataifi around nuts, baking it, and then soaking it in syrup.

• Preparation: To prepare kataifi, the strands are usually loosened and tossed with melted butter or ghee to prevent them from sticking together and to add richness. The dough is very delicate and can dry out quickly, so it's important to keep it covered while working with it.