Frozen Kataifi Dough

Kataifi dough is a very thin, angel hair or vermicelli-like type of dough, originating in the Middle East and also popular in Greece and Turkey. It is famous for its unique texture, which becomes crispy and golden when cooked, while maintaining a certain softness inside.

Chef's Advice

In cooking, kataifi dough is used in various recipes both sweet and savory. In baking, kataifi dough is often used to create desserts such as baklava, where it is filled with dried fruits (such as nuts, pistachios, or almonds) and sweetened with syrup or honey. After baking, the dough becomes extremely crisp and takes on a golden color, providing a nice contrast to the soft, sweet filling.

In some savory recipes, kataifi dough can be used to wrap ingredients such as shrimp, cheese or vegetables, creating crispy rolls to serve as appetizers or finger foods. These can then be baked or fried, depending on the recipe.

It is important to note that because of its thinness, kataifi dough tends to dry out quickly when exposed to air. Therefore, it is advisable to keep it covered with a damp cloth during use to keep it manageable.