Kataifi Pastry

Popular across the Levant (as well as Turkey and Greece), kataifi consists of long, thin strands of shredded filo pastry. It’s what is used to make our Knafeh Nabulseyeh. Being in strands makes it easy for the pastry to get wrapped around or layered with various sweet or savoury fillings before being baked or fried. This vermicelli-like pastry loves being drenched in melted butter, oil or sugar syrup and develops a wonderfully light crunch when cooked. It’s the not the easiest of ingredients to find but it should be stocked in the frozen section of a good Greek, Arab or Turkish grocer.