Ever since I heard about Kataifi there were still various things that confused the plan to try it. Last month I received a bag of cataif noodles as a gift from a friend and I had to make it, I was sorry it didn't spoil. Yes, and now I'm wondering why I haven't tried this before.
It is such a simple dessert, very tasty, interesting and with the effect of "Wow!" more to everyone. Now I tried the simplest option, with whipped cream and milk, but there are others that I barely tasted.
I understood that it can be done with very fine homemade noodles, it's not exactly the same, but if necessary it works. The Turkish noodles are much finer and in the end they make a top that seems more uniform and syrupy. So if you have an Arab shop around you know what to look for there.
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This is what the bag of cataif noodles I received looks like.
I opened the noodles (they are very pressed and vacuumed in the bag) and arranged them in an even layer in the oven tray.
My tray was bigger, about 30x25cm.
Melt the butter and pour over the noodles. Then rub them well with your hands, so that the butter is well distributed.
This is how my tray goes in the preheated oven at 200 degrees, for 25-30 minutes, until it browns nicely and evenly.
While the noodles are in the oven, prepare the milk syrup.
Pour the milk and sugar into a saucepan, add the vanilla, stir and let it begin to boil.
When the noodles are ready, pour the hot syrup over them.
Notice how they browned evenly and nicely.
Leave the tray at room temperature for 1-2 hours until it cools completely.
Then put it in the fridge for 6-8 hours to syrup well.
It is best to cook it in the evening and leave it in the syrup overnight.
Then beat the sweet cream well with powdered sugar until you get a frothy and beautiful whipped cream. You have detailed instructions here.
Spread the cream in an even layer over the syrupy noodles and leave for another 1-2 hours in the fridge.
Then portioned and enjoyed, it is extraordinarily tasty ...
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