kataifi dough

Kataifi dough is a flour product consisting of thin dough threads, which when ready to bake resembles filo dough, but only in terms of crispness. It is not clear what country the kataifi dough originated from, some sources say it is of Greek origin, and others say that it is of Egyptian or Palestinian origin. The consistency of the dough is somewhat reminiscent of noodles and it can be used to prepare various desserts from the Levant region and the Balkans. I used this dough to make prawns in kataifi dough as an appetizer for Christmas Eve 2023. I prepared different sauces for the prawns, but you can also buy sauces at the store.

Preparation time: 20 minutes
Level: Not too difficult
Quantity: For four

Ingredients:
400 g of large, raw shrimp
Half a package of kataifi dough
A little sea salt
150 g of melted butter

Preparation:

1. Peel the shrimp, remove the head, legs, and shell, and keep the tail, it is good to grab it while eating and dip it in the sauce.
2. Lightly season the shrimp with sea salt.
3. Using the thawed kataifi dough, tear off a handful of the dough and wrap it tightly around the shrimp so that the tail of the shrimp is sticking out of the dough.
4. Melt the butter on low heat, dip each shrimp wrapped in dough in melted butter on one side, and place the butter side up on a baking sheet covered with baking paper.
5. Bake at 180 degrees C for 15-20 minutes until the shrimp are golden brown and crispy.
   Serve the finished shrimp as an appetizer with various sauces or mayonnaise.
   Ready!!