I love crafting homemade kataifi—the delicate shredded pastry that forms crispy, golden strands perfect for both sweet and savory Middle Eastern treats. It’s surprisingly simple and rewarding to make from scratch.
Why I’ll Love This Recipe
I’ll love this because kataifi is hard to source locally and store‑bought versions can be costly or unavailable. Making it myself means I control thickness, freshness, and I save money. Plus, the process is oddly soothing and I can prepare it ahead and freeze it for later use.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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all‑purpose flour
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cornstarch
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sugar (small amount)
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salt
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neutral oil (e.g. vegetable, canola, avocado)
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water
directions
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I whisk together the flour, cornstarch, sugar, and salt until evenly blended.
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I pour in oil and water, whisking until the batter is completely smooth and lump-free.
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I strain the batter through a fine mesh sieve to prevent clogging the dispensing tip.
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I fill a squeeze bottle or piping bag with the batter, snipping a very small hole at the tip.
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I heat a non‑stick pan over medium‑low heat with a light coating of oil. When hot, I gently squeeze the bottle to release very thin strands in a tight spiral from center to edge.
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After about 5–30 seconds (depending on thickness), the strands dry and peel off easily. I lift them with a spatula onto a plate or tray and cover with a damp towel to keep pliable.
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I continue until all batter is used. Then I shred or tear the cooked strands into smaller sections before using or storing.
Servings and timing
I get about 270 g of kataifi pastry (roughly 1 pound) from the recipe.
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes
Variations
I sometimes experiment with adjusting the sugar slightly down or up depending on whether I plan sweet or savory use. Some cooks have successfully used gluten‑free flour blends instead of all‑purpose flour with good results. I’ve also tried avocado oil when I want a neutral flavor.
storage/reheating
I let the cooled kataifi cool completely, then store it in an airtight container or sealable freezer bag. It freezes beautifully. When needed, I thaw at room temperature—it softens quickly—and use in any dessert or savory dish without additional cooking before baking or frying.
FAQs
What is kataifi dough made of?
I make kataifi pastry with a simple batter of flour, cornstarch, sugar, salt, oil, and water. It spins into fine noodle-like strands—nothing like shredded phyllo.
Can I freeze homemade kataifi?
Yes, I freeze the cooked strands in bags. They thaw quickly and rehydrate perfectly for immediate use in recipes.
Is kataifi just shredded phyllo dough?
No—though often called shredded phyllo, kataifi is made from a poured batter, not rolled sheets. The texture and preparation method are entirely different.
What’s the best tool to dispense the batter?
I prefer a squeeze bottle with a very small hole. Some users also use a piping bag or plastic bag cutoff. The smaller the hole, the finer and more delicate the strands.
How to avoid browning or thick edges?
I keep the pan at medium-low heat so strands remain whitish—not browned—and use a circular motion to dispense the batter evenly. Overlapping zigzag motion tends to make thicker edges.
Conclusion
I find making kataifi from scratch truly satisfying. With only simple pantry ingredients and a few tools (sieve, bottle, pan), I can create crispy, delicate pastry strands that elevate everything from nuts-and-syrup desserts to savory shrimp wraps or Dubai-style chocolate bars. It’s flexible, freezer‑friendly, and fun.
Print
How To Make Kataifi From Scratch
- Total Time: 45 minutes
- Yield: ~1 lb homemade dough
Description
Delicate, hair‑like pastry strands made from scratch using basic pantry ingredients—all you need to spin your own kataifi dough at home for sweet or savory creations.
Ingredients
1⅔ cups (≈ 210 g) all‑purpose flour
1 cup (≈ 120 g) cornstarch
¾ tsp sea salt
2 Tbsp neutral oil (canola or vegetable)
2 cups (≈ 480 g) water
Instructions
In a medium bowl, whisk together the flour, cornstarch, sugar (if using), and salt until fully blended
Add the oil and water, whisking until the batter is silky smooth and free of lumps
Strain the batter through a fine sieve to remove any residual lumps—this ensures even, fine strands
Transfer the batter to a squeeze bottle with a very small hole, or use a piping bag with a tiny snip
Heat a nonstick pan over medium-low heat and lightly oil it. Gently squeeze out the batter in a continuous spiral or zig‑zag pattern—it will cook into fine strand sheets instantly
After 5–30 seconds, when the strands lift easily from the pan, use a spatula to remove them to a tray. Cover with a damp towel to keep pliable and repeat until batter is used up
Once cooled, use shredded strands immediately or freeze in sealed bags for later use
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
