Kataifi | How to make Kataifi pastry | Kunafa Dough | Kadaifi
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- čas přidán 8. 09. 2024
- Kataifi /Kunafa Dough/ Kadaifi
• 1 Cup Water
• 1 Cup Plain Flour
• 1/2 cup corn flour
• 2 tbsp oil
• 1/2 Tsp Salt
Utensils:
• Piping Bag / Water Bottle
• A Lace Pin / A Sharp Needle
• Whisk
Method:
1. Take a dish, add water, oil and salt and mix it using a whisk.
2. Use a strainer and sift in your flour and cornflour. Mix it well using a whisk until smooth.
3. Strain the batter using a strainer to remove any lump.
4. If you are using a piping bag, put it inside a glass bottle or a glass, fold the top over and fill it with the batter. Twist the top and seal it with a rubber band and put it aside.
5. If using a water bottle, use a funnel to fill the batter and screw the lid on tightly. Push a lace pin or a needle through the lid to make a small hole and move the lace pin around in a circular direction to open up the hole slightly.
6. Place a non stick frypan on medium heat and heat it.
7. Line a dish with some paper towel to put the kataifi after we have made it .
8. Place the bottle closer to the frypan and squeeze the batter in a circular motion moving from the outer edge and coming towards the centre and overlapping over the rings. Let it cook for 10 - 12 seconds, take it out on the paper towel and repeat this process.
9. Take your piping bag in your palm, place the tip facing upwards and cut a small tip off using a scissors. The smaller the hole the finer our kataifi would be.
10. Place the piping bag closer to the frypan and move it in a circular motion from the outer edge coming towards the centre, making as many rings as possible and overlapping over the rings and cook it for 10 - 12 seconds, take it out on the paper towel and repeat this process.
11. You can also make straight ones, by moving your piping bag from side to side or moving it up and down in a straight line. The only problem with this method is that the ends becomes lumpy.
12. The batter should always remain white after cooking, it should not change colour. If it changes colour, lower the heat slightly and do not cook it for too long. To avoid any broken strands, always keep the bottle or the piping bag closer to the frypan.
13. When you have finished making all the kataifi, cover it with a damp tea towel to stop it from drying and let it cool down for 30 minutes.
14. After 30 minutes, my kataifi or kunafa dough is ready and you can use it to make kunafa or any recipe or dessert that requires it
15. You can also keep it in the fridge for up to 5 days . To keep it in the fridge, place a paper towel in the bottom of the container, put the kataifi on the paper towel, put another paper towel on the top and put the lid on.
16. At this stage you can also put them in a snap bag or freezer bag and freeze it for up to 3 months. When you are ready to make your kunafa, just take it out of the freezer and let it defrost in the fridge overnight . Take it out of the fridge 1 hour before and let it come to room temperature and it is ready to use.
17. Enjoy.
Nice! Thank you going to try this asap!
Dear Lidya, Hope my video was helpful. Regards Anita.
Thank you I have all of my ingredients I am going to try almond flour since I have a flour sensitivity probably not as good high going to try join video is awesome !!
Dear Medora, You are welcome. Let me know how it turns out. Regards Anita.
Thank you!!! I thought i would have to order on Amazon
Dear Kenyceh, You are welcome. Glad to hear my video was helpful. Regards Anita.
Thank you for this recipe! I’m going to try this. Greetings from Papua New Guinea
Dear Antonnia, You are welcome. Hope my video was helpful Greetings from Australia. Regards Anita.
Is this what’s used in the Dubai pistachio bar?
Dear Daisy, Yes it is. Regards Anita.
When you say corn flour, is it corn starch? I am in Florida, USA! 🇺🇸. Greetings and thank you so much for your video and recipe!!!
Dear Aleta, You are welcome. Greetings to you too. Corn flour and corn starch are the same. In Australia corn starch is called corn flour. Regards Anita.
All purpose flour? Also which kind of oil?
Dear Jessica, Yes, in some countries plain flour is also know as all purpose flour. I have used rice bran oil but you can use any cooking oil. Regards Anita.