Kataifi Dough

Recipe by Chef Göran Streng

Ingredients

2 cups of All-Purpose Flour

1/2 teaspoon of Salt

1 tablespoon of Cornstarch

1 cup of Water

1 tablespoon of Olive Oil

Directions 

Combine the flour, salt, and cornstarch in a mixing bowl. Gradually add the water while whisking continuously to ensure a smooth, lump-free batter. The consistency should be slightly thicker than that of pancake batter, add the olive oil and mix until well incorporated.

Transfer the batter into an empty plastic water bottle, use a skewer to pierce a small hole in the cap of the bottle.

Heat a non-stick frying pan or griddle over medium heat. Lightly grease the pan with a small amount of oil to prevent sticking.

Hold bottle over the pan and gently squeeze to create thin, continuous threads of dough. Move your hand in a circular motion to form a web-like pattern. The threads should be delicate and uniform in size.

Cook the dough threads for approximately 1-2 minutes, or until they are set and slightly golden. Use a spatula to carefully lift the dough from the pan and transfer it to a cooling rack. Repeat the process until all the batter is used.