Kataifi noodles (also called kadaif or kunafa dough) are shredded phyllo pastry, used in both sweet and savoury dishes, especially in Middle Eastern, Turkish, Greek, and modern international cuisines. They have a fine, vermicelli-like texture when raw and become golden, crisp, and airy when baked or fried.
✅ What Are Kataifi Noodles?
Made of: Wheat flour, water, cornstarch, sometimes a bit of oil or salt.
Appearance: Thin, stringy, like shredded angel hair pasta, but raw and pliable.
Texture When Cooked: Crunchy, crisp, delicate.
⚙️ How to Use Kataifi Noodles:
1️⃣ Sweet Preparations (Traditional)
Kataifi Pastry Dessert (Middle Eastern/Greek):
Filled with nuts (walnuts, pistachios, almonds), rolled or layered, baked, then soaked in rose/orange blossom syrup.
Example: Kataifi Pistachio Rolls with cardamom syrup.
Kunafa/Knafeh:
Used in desserts with soft cheeses (like Akkawi, mozzarella) soaked in syrup.
Example: Kunafa with Rose Syrup & Pistachios.
2️⃣ Savoury Preparations (Modern Trend)
Wrapping Proteins:
Kataifi-Wrapped Prawns, Scallops, or Chicken.
Kataifi Cigars:
Filled with cheeses (feta, halloumi, chèvre) or meat mixtures, baked or fried.
Crunchy Garnishes:
Toasted kataifi noodles as a crunchy element on soups, salads, or plated mains.
Nests/Canapés:
Formed into small “nests” to hold seafood tartare, mousse, or cheese mixtures.
Stuffed Kataifi Bites:
Lamb & Date Kataifi Balls with pomegranate glaze.
🥄 Cooking Techniques
Method Details
Baking Brush with butter or olive oil, bake until golden.
Frying Fry until crisp for added richness and crunch.
Toasting Toast dry in a pan for light garnishes.
🍽️ 5 Luxury Savoury Kataifi Recipes with Plating Briefs
1️⃣ Kataifi-Wrapped King Prawns with Harissa Aioli & Pickled Fennel
Ingredients:
Kataifi pastry (defrosted)
Large king prawns, peeled, deveined
Melted clarified butter or olive oil
Sea salt, cracked black pepper
Harissa aioli (or blend harissa with mayonnaise + garlic)
Pickled fennel (thinly sliced fennel, white wine vinegar, sugar, salt)
Microgreens or dill for garnish
Method:
Season prawns, wrap each in kataifi strands, lightly brush with butter.
Bake at 190°C for ~12 minutes or until golden and crisp.
Prepare pickled fennel in advance.
Plating Brief:
Swipe harissa aioli on the plate.
Arrange 2 kataifi prawns elegantly on the swipe.
Place a nest of pickled fennel beside them.
Garnish with microgreens or delicate dill fronds.
Finish with a drop or two of smoked olive oil.
2️⃣ Goat Cheese & Beetroot Kataifi Nests with Pistachio Dust
Ingredients:
Kataifi pastry
Goat cheese, whipped
Roasted beetroot cubes
Pistachio powder
Honey drizzle (optional)
Micro red sorrel or micro basil
Method:
Form kataifi into small nests, brush with butter, bake until crisp.
Fill with a quenelle of whipped goat cheese.
Top with small beetroot cubes and a sprinkle of pistachio powder.
Finish with a light honey drizzle.
Plating Brief:
Place three kataifi nests in a triangle on a dark ceramic plate.
Dust with pistachio for color.
Garnish with micro red sorrel for tang and visual contrast.
3️⃣ Kataifi Lamb Croquettes with Smoked Aubergine Puree
Ingredients:
Kataifi pastry
Slow-braised lamb shoulder (pulled)
Ground cumin, cinnamon, salt
Smoked aubergine puree (roasted eggplant blended with tahini, garlic, lemon)
Pomegranate seeds
Coriander leaves
Method:
Shape seasoned lamb into small cylinders, wrap lightly in kataifi.
Bake or deep fry until crisp.
Spread a smoked aubergine puree base on the plate.
Scatter with pomegranate seeds.
Plating Brief:
Linear presentation: aubergine smear, 3 croquettes lined up.
Decorate with pomegranate and coriander leaves.
Drizzle with pomegranate molasses for acidity.
ready to dive into a delicious Middle Eastern pastry katei a tasty treat from the Levant and Eastern Mediterranean this pastry has now started to appear all over Europe in 2024 2025 so we’re seeing it in fine dining restaurants in Japan South America and even Australia why has this pastry become so popular subscribe like and share your thoughts katy is super simple just mix water flour corn starch salt and oil then grill those shredded felo strands to perfection and because it’s so thin it becomes crisp and golden when baked or fried this gives it a nestlike or vermicelliike look depending on how it’s prepared and this makes it perfect for holding other ingredients whether they be sweet or savory in its traditional form it’s often used for desserts think baklava sweet cheese pies or sweet rolls filled with nuts and syrups but now we’re seeing a lot of chefs play around with savory applications today we’ll explore eight current trends in savory katifi dishes being served in top restaurants around the world right now we’re seeing chefs use these shredded strands of cat eye to wrap or cloak luxury proteins such as king prawns scallops crab or lobster tails the delicate yet crisp strands work beautifully to encase these luxurious ingredients giving a refined and elegant presentation for example at Hakasan in Hanoi they serve katai wrapped king prawns with harissa ioli and pickled fennel or try the lobster katifi with saffron berry blanc this dish offers a harmonious blend of flavors and textures where the light and airy katifi complent the succulent lobster while the saffron burr blanc adds a rich and aromatic depth another trend we’re seeing is wrapping or dousing these luxury proteins with a high-end aromatic oil this could be a white truffle oil or citrus zest at the liriier in Swalla Netherlands they serve grilled langustine with a thin layer of katai fi soaked in truffle oil shaved black truffle and mascapone trend number two is filling or stuffing cheese into these small nests of catifi they’re often rolled or folded into cigar shapes or formed into small nests that are later topped with sauces micro greens and fermented honey some examples include goat cheese katy nest with roasted beetroot gel thyme and pistachios or perhaps feta with fig jam and mint the addition of fresh mint provides a cooling and refreshing element an example is this one by chef Tim Butler from his restaurant The Butler in the UK number three is the Middle Eastern and Levant Fusion here he has created a dish called katifi crusted lamb chops this dish showcases a beautiful fusion of Middle Eastern spices and cooking methods with European plating techniques number four plant-based variants there are plenty of plant-based fillings that can be used to stuff these little nests or parcels think spiced lentils wild mushrooms jackf fruit or caramelized onions here’s a great example by chef Daniel John from his restaurant story in Australia he has taken the traditional method of wrapping vegetables in kafei and turned it into a modern vegan dish this dish is called vegan kafi parcel trend number five is Asian fusion yes this trend goes beyond the Mediterranean and Middle East we’re seeing a lot of Asian chefs incorporate katifi into their dishes katy crusted yoza comes with the tasty miso chili caramel sauce trend number six bite-sized canopes and amuse bouches in fine dining katifi is used as an elegant crisp nest or cone to hold mousse tartar or caviar this is done to maximize flavor in each bite take for example this dish from chef Claude Bozi again at Hibiscus in London this dish is called Katy Nest inside this nest is a mix of smoked salmon tartar creme fresh and salmon row this dish exemplifies the perfect marriage of flavors and textures another great example is these ones from Chef Tim Butler at the Butler in the UK these canopes include fuera katifi bites with a passion fruit glaze trend number seven is using katifi as a crust or garnish for texture and it works very well as a garnish to add a bit of crunch this dish is a beautiful example of the textural contrast that katai fair can bring to a plate number eight micro nests for lux toppings now this trend has emerged recently and it’s all about taking those shreds of katip creating tiny bases for fancy ingredients don’t forget to subscribe like and comment the reason for this trend is chefs are now looking for more interesting ways to utilize the katifi and elevate their plating to new heights this technique creates an eye-catching dish that speaks to the diner before it even reaches the table so there you have it eight current trends in savory katifi dishes being served in top restaurants around the world right now thanks for watching and I’ll see you in the next one [Music] [Music] [Music]
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