most unusual dough, which is traditionally used in the East for cooking sweets. It consists of
plenty filamentary fibers intertwined together. History of the Kataifi goes back to the XV century, to Lebanon.
According to a legend, a woman baking
cakes on a hot oven.
Spill some milk on
top of the dough on the stove,
the woman noticed that the dough has changed. She decided
to dilute the dough and eventually
got Kataifi. The
woman added to the dough sherbet and cheese and regaled
neighbors. And then Kataifi or, in other words, Kadaif, came from Arab
countries to Central Asia
and the Balkans, where to this day is one of
the favorite treats. For a long
time Kataifi was a privilege of the wealthy classes, it was considered a delicacy for sultans. Today Kataifi dough also cannot be attributed to the category of
everyday dishes. Dishes made of Kataifi
are surely become the best decoration of the table.
With Kataifi you can cook many different dishes:
- Eastern sweets
- Cakes, tarts
with berries and fruits,
- Pies with various
- Greek cakes with
- Shrimps in
gossamer of dough
Storage and shelf
life: at -18 ° C - 6 months at a temperature of 4C + -15 days.
Weight: 0,4 kg
Shelf life: 6 months