Kataifi is a type of shredded or pulled pastry dough that is commonly used in Middle Eastern and Mediterranean cuisines. It is made from a simple dough of flour, water, and sometimes egg, which is then extruded or pulled into long, thin, vermicelli-like strands.
The word "kataifi" entered Greek by way of Ottoman Turkish kadayıf, itself from Arabic qaṭāʾif, the plural of qatifah, meaning "velvet" — a reference to the pastry's fine, thread-like texture. The name appears in an Ottoman-era translation of a 13th-century Arabic cookbook, and the pastry spread through the Ottoman Empire from the Balkans to the Middle East, alongside related phyllo dough preparations such as baklava.
In cooking, kataifi is most commonly used as a base for sweet pastries and desserts. The delicate, thread-like strands are layered with nuts, sweetened cheese fillings, or other ingredients, then baked until crisp and golden. The result is a light, flaky texture that contrasts with the rich, sweet fillings.
One of the well-known kataifi dishes is the Greek dessert of the same name, featuring layers of shredded dough interspersed with sweetened cheese filling, such as ricotta or clotted cream, often topped with chopped nuts and a syrup or honey glaze. Similar pastries are found throughout the Levant and Mediterranean, filled with anything from pistachios and rose water to sweetened semolina and cinnamon.
Beyond sweets, kataifi appears in savory applications in some Middle Eastern cuisines, where the strands wrap meat or vegetable fillings, or coat roasted or fried foods for added crunch.
Preparing kataifi at home involves extruding or pulling the dough into long, thin strands, a labor-intensive process; pre-made kataifi dough is widely available in Middle Eastern and Mediterranean grocery stores. The delicate strands should be handled carefully to prevent sticking or breaking, and are often layered with butter or oil to help them hold their shape during baking.