Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium-sized mixing bowl, whisk together 2 cups of flour, 1/2 cup of cornstarch, 2 tablespoons of sugar, and a pinch of salt until well combined.
- Gradually pour in 1/4 cup of vegetable oil and 1 cup of water, mixing continuously to achieve a smooth and pourable batter.
- Gather your cooking tools, ensuring you have a piping bag or a ziplock bag with a small corner snipped off.
- Heat a non-stick pan over low heat for about 3 minutes.
- Fill the prepared piping bag with your kataifi batter to get ready for cooking.
- Starting from one side of the pan, squeeze and move the bag in a zig-zag motion to create thin strands of batter about 3 inches long.
- Let the kataifi strands cook for about 2-3 minutes, watching for the edges to lift slightly from the pan.
- Once the strands are firm enough to handle, carefully lift them using a spatula and transfer them to a plate.
- Repeat the process until all of your kataifi batter is used, keeping the strands tender yet crispy.
- Serve the kataifi warm, garnished with nuts or fruits, for a delightful taste.
Nutrition
Notes
Kataifi is best enjoyed fresh, but with proper storage, it can maintain its taste and texture for a short time.