Kataifi (shredded phyllo) dough
The finest strands of unleavened dough like vermicelli, golden and crisp when baked, for Greek sweets and wrapping.
Kataifi (shredded phyllo) dough is the finest strands of unleavened dough, like long vermicelli or a skein of yarn, cream-white, which become golden and very crisp when baked. It is used to make Greek and Middle Eastern sweets (kataifi with nuts in syrup, nests), and to wrap shrimp, cheese, fish and ice cream for a crisp crust.
Calories, proteins, fats and carbohydrates per 100 g of product
Kataifi (shredded phyllo) dough, Raw: Calories 299.0 kcal, Proteins 7.1 grams, Fats 6.0 grams, Carbohydrates 52.6 grams per 100 g of product.
Recipes with this ingredient
Kataifi, a traditional Greek dessert. It is also called kadayif, a traditional Turkish dessert. "Angel hair" from our "Golden Thousand.
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Knafe is an exquisite dessert with a crispy crust and a soft, melt-in-your-mouth filling. Its roots trace back to Eastern sweet traditions but have found a place in Serbian cuisine as well. The thin kataifi dough, soaked in butter, becomes airy and golden after frying. Inside is creamy ricotta with hints of lemon zest, adding freshness and sophistication to the flavor. Aromatic sugar syrup seeps into every layer, making the dessert juicy and sweet. This dessert is perfect for concluding a meal, especially when paired with nuts that add textural contrast. Knafe is a symbol of comfort and enjoyment with its captivating combination of crispy, tender, and sweet that makes each forkful a true gastronomic celebration.
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Crispy bananas in kadaifi dough are a gourmet treat born from Turkish culinary traditions. The thin strands of kadaifi dough turn into a crispy golden shell when fried, while soft, sweet bananas remain inside. This dessert combines tenderness and crunch, enhanced by aromatic cinnamon, nutmeg, and fresh lemon zest. Honey adds natural sweetness to the dish, while mint refreshes the taste. This dish is perfect for concluding a meal; it can be served as a standalone dessert or paired with ice cream. The crispy texture of the dough contrasts with the juiciness of the banana, creating a harmony of flavors and aromas that immerse you in the atmosphere of Eastern gastronomy.
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Crispy langoustines with ratatouille is a harmony of delicate sea flavor with spicy notes of vegetable ratatouille. This recipe is inspired by Japanese cuisine, where textures and balance of aromas are important. Langoustines wrapped in thin crispy kataifi dough acquire an airy yet firm crust, contrasting with the juicy flesh. Ratatouille made with thyme and olive oil reveals the depth of flavor from sweet peppers, zucchini, and eggplant, complementing the main dish. The orange-mustard sauce adds brightness, highlighting the natural sweetness of the seafood. This dish is perfect for a festive dinner, impressing with its sophistication and elegance in presentation. The aromas of fresh mint enveloping the langoustines make them even more refreshing. The vibrant and elegant composition of flavors turns this recipe into a true gastronomic masterpiece.
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Salmon in kataifi pastry is a refined dish of author cuisine, where juicy salmon fillet is combined with crispy strands of kataifi dough. It resembles Eastern sweets but offers the rich taste of a seafood delicacy instead of sweetness. The nutty note of almond adds a soft sweetness, while the honey-mustard sauce provides a piquant depth of flavor. A salad of fresh greens refreshes the composition, making the dish light and balanced. It is an ideal choice for a festive dinner when you want to impress guests with elegant presentation and an unusual combination of textures.
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