Kataifi strands are made by pouring a fluid batter onto a hot tray in thin threads and drying it. Their threadlike structure forms the base of syrup-soaked desserts such as shredded kataifi and künefe. The strands are mixed with fat and fried to give them a crisp texture.
Where It’s Used
“Rub the kataifi strands with melted butter so that every strand is coated.”
Cooking Tip
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