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Kunafa Dough or Kataifi Dough for making traditional Middle Eastern desserts.

Kataifi Dough

Kataifi dough is a unique Middle Eastern ingredient perfect for making delicious desserts like kunafa and other pastries. This easy homemade version ensures fresh, soft strands that enhance your sweet treats.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 cups
Course: Dessert, Snack
Cuisine: Middle Eastern
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 cup water
  • a pinch salt
  • 1 tsp oil Used to enrich the batter

Method
 

Preparation
  1. In a bowl, add all-purpose flour, cornstarch, salt, water, and oil. Whisk well until you get a smooth, thin batter with no lumps.
  2. Pour the batter into a squeeze bottle or piping bottle.
Cooking
  1. Heat a non-stick pan on low heat.
  2. Squeeze the batter onto the pan in very thin circular lines to create fine strands.
  3. Cook for about 30–40 seconds until the strands look dry. Do not let them brown.
  4. Carefully lift the strands from the pan and place them on a wooden board or plate.
  5. Gently separate the strands to get soft kataifi dough ready for kunafa or other desserts.

Notes

Store any unused kataifi dough in an airtight container in the refrigerator for up to 3 days or freeze the strands for up to a month, making sure to separate them with parchment paper to prevent sticking. Ensure the batter is thin for fine strands and keep the heat low to avoid browning quickly. You can add flavors such as vanilla extract or orange blossom water to the batter for variation.