Kataifi

kunafa dough (shredded phyllo, kataifi) (about 300 grams) • melted butter (about 115 grams) • powdered sugar • instant coffee (such as Nescafé) • cornstarch (powdered) • whole milk (about 480 ml) • sugar • unsweetened cocoa powder • simple syrup (about 120 ml), for soaking

kataifi pastry (shredded phyllo dough) • Cream (see my previous recipes) • Simple syrup (see my previous recipes) • Pistachios for garnish • Oil or clarified butter (as needed)

shredded kataifi dough (1 kg) • clotted cream or ashta (500 grams) • clarified butter or ghee (about 225 grams) • simple syrup (about 240 ml)

shredded knafeh dough (kataifi) (about 225 grams) • unsalted butter, melted (about 100 grams) • vegetable oil (60 ml) • whole milk (960 ml) • whole milk, extra (240 ml) • heavy cream (240 ml) • cornstarch (about 48 grams) • sugar (about 63 grams) • orange blossom water (15 ml) • rose water (15 ml) • mastic gum pieces, ground with a pinch of sugar • Pistachios •

shredded kataifi dough or ready-made knafeh dough • unsalted butter • Akkawi cheese • fine semolina flour (about 65 grams) • For the syrup: • sugar (about 600 grams) • rose water • orange blossom water • fresh lemon juice

shredded kataifi dough (knafeh) • unsalted butter, melted • vegetable oil • For the cream (Kashtaliya): • milk (about 950 ml) • milk, extra (about 240 ml) • fresh heavy cream (about 240 ml) • cornstarch • sugar • orange blossom water • rose water • mastic pieces, ground with a pinch of sugar •

shredded kataifi dough • (about 16 ounces or 450 grams) sweetened Akkawi cheese, shredded • (about 12 ounces or 340 grams) mozzarella cheese, shredded • or 225 grams) unsalted butter • vegetable oil, for mixing with the dough • or 115 grams) softened ghee • or 115 grams) softened unsalted butter • Simple syrup (qater), for soaking • Chopped pistachios, for garnish • Edible rose petals, if available, for garnish

shredded kataifi dough • clarified butter or unsalted butter (about 225 grams) • ground cinnamon, to taste • For the mahalabia: • milk (about 710 ml) • all-purpose flour (about 95 grams) • Rose water • Orange blossom water • sugar (about 100 grams) • Simple syrup for serving

shredded kataifi dough • ashta (clotted cream or thick pastry cream) • (about 340 grams) ghee or clarified butter • For the syrup: • sugar • water • cinnamon stick • cardamom pods

kataifi dough (knafeh dough), as needed • unsalted butter (about 1/2 cup or 113 grams) • table cream (such as Nestlé Media Crema), as needed • shredded mozzarella cheese • sugar • water • liquid vanilla extract • chopped pistachios, for garnish

shredded kataifi dough (about 1.75 pounds) • ghee or unsalted butter • mozzarella cheese (about 500 grams), preferably mixed with Akkawi cheese • whole milk (about 950 ml) • semolina (about 160 grams) • sugar (about 50 grams) • Cold simple syrup • Pistachios, for garnish

shredded kunafa dough (kataifi) (about 225 grams) • melted butter (about 100 grams) • ghee or 3 tablespoons vegetable oil • whole milk (about 950 ml) • cornstarch • prepared cream (such as Nestlé table cream, about 7 oz/200 grams) • sugar (about 100 grams) • rose water • orange blossom water • Strawberries • Chopped or coarsely ground pistachios

(about 1.5 kg) finely ground kataifi dough • (about 1 kg) Akkawi cheese • (about 450 grams) mozzarella cheese • Powdered sugar • Orange blossom water

shredded kataifi dough (knafeh dough), thawed if frozen • mozzarella cheese • clarified butter or ghee (about 115 grams) • unsalted butter (about 115 grams) • Simple syrup (to taste)

For the kanafeh: • kataifi pastry • Akawi cheese (salty white cheese) • clarified butter or ghee (about 225 grams) • For the syrup: • sugar (about 200 grams) • water (about 120 ml) • orange blossom water • lemon juice

kataifi pastry • pistachios • clarified butter (about 115 grams) • vegetable oil (about 120 ml) • simple syrup (about 120 ml) • Arabic-style ice cream (optional)

shredded kataifi dough (about 500 grams) • Akawi cheese (about 500 grams) • Clarified butter (ghee) • Simple syrup

fine kataifi pastry • braided cheese (or unsalted string cheese) • shredded mozzarella cheese • milk (about 0.5 liter) • cornstarch • mastic gum • orange blossom water • ghee • simple syrup

shredded kataifi dough (see my page for preparation method) • clarified butter (ghee) • Nabulsi, Akkawi (Czech), or mozzarella cheese • For the syrup: • sugar (about 400 grams) • water (about 240 ml) • lemon juice • orange blossom water • For garnish: • Pistachios

ready-made baklava phyllo dough or homemade (see my other recipes for how to make it) • For brushing between layers • butter (about 115 grams) • ghee (about 115 grams) • (Filling) • finely chopped walnuts (about 300 grams) • finely chopped peanuts (about 140 grams) • finely chopped and toasted kataifi pastry with 1 tablespoon ghee (about 70 grams) • shredded coconut, optional (about 40 grams) • ground cinnamon • prepared simple syrup, for soaking (about 120 ml) • (Simple Syrup) Prepare in advance •