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Baking
Kataifi Pastry
Ultra-thin, crispy dough for Middle Eastern sweets and desserts, which you can easily make at home.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whisk all ingredients together until smooth. You can also use a blender — it makes it easier to avoid lumps.
2
Pour the batter into a piping bag and snip off a tiny tip — less than a millimeter, really minuscule.
3
Heat the skillet well, then reduce the heat to medium (about 6 out of 10).
4
Pipe the batter quickly and steadily. It might not work out on the first try — mine only turned out neat on the third attempt.
5
After 30 seconds, the strands will lift up, which means they're ready to be removed.
6
After cooking, return everything back to the skillet and dry it out for a couple of minutes.
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