I wonder how hot the hot plate is? I was very surprised at how quickly they became firm enough for them to pick up. They don’t seem to be concerned about burning their fingers it can’t be super hot.
I'm from Indonesia, I've tried making kataifi many times and it's always different from what I usually buy, can anyone help me tell me the real kataifi recipe?
I have been looking for a real recipe as well and this is it, wheat flour and water. Those are also the only ingredients listed on the packaging of commercially available ones. There are a ton of recipes that use cornstarch and other things but that is either something else entirely or what I really think it is, somebody's best guess at making kataifi. I tried it and it's not terrible but it also wasn't what I was expecting. I want a shredded wheat texture not a noodle texture. Making kataifi seems to be all in the technique. They work the dough to develop some gluten. The early low-hydration mixing, then diluting, then they put in that bowl that has a device punching down into it constantly working the dough and adding water until the consistency is just right. This video was very helpful answering some questions about the process. But as far as ingredients it really is that simple, wheat flour and water.
@@JP-wb1ooWow, I didn't expect you to answer that... Thank you very much, I really appreciate you, I will study more about this... I watched the video again, and it uses wheat flour that is slightly yellow, different from wheat flour in my country . Do you use a special type of wheat flour to make kataifi?
At 0:37 can somebody identify that flour? Or at least identify the language on the bag so I can try to find it or an equivalent. Thank you if you can help me.
The language is Turkish. I can't see the brand name of the flour. It says "Kadayıflık" which means specific quality for making kadayıf (the stringy dough thing they are preparing). It is wheat flour. It takes less water to form a runny dough, the dough doesn't stick to the surface of the hotplate (separates easily) and dries fast. I don't know if the brand name makes a huge difference. You can search it as "Kadayıflık un"
Just judging by the colour (and a bit by the usage...), it looks like a durum/durum atta flour. Here you'd find it mainly at an East Indian/Asian grocery store.
1 part cornstarch to two parts flour, a bit of salt and if home made, some olive oil to prevent sticking to the pan, enough water to get the consistency you see in the film. m.ruclips.net/video/X2JegP_uZPI/видео.html
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Should have shown the type of dishes it's used in also. So interesting.
ماشاء الله ماشاء الله ماشاء الله احزن من مصنع نودلس من تركيا مسلمه الحمد الله بارك الله فيك وجزاك الله خير الجزاء
There's a coupla Lebanese places in town that make this Middle Eastern take on Baklava... This looks like the stuff they make it with.
You spin me right round baby right round like a record player right round round round
Wow
😎😎
Looks more like a pastry to me than noodles. Like making blintzes in long threads.
Video çok iyi çekilmiş. Yalnız, kadayıf özellikle burmalı kadayıfa erişte başlığı atmak. Çok yanlış olmuş. Dilerim bu yanlışı düzeltirsiniz.
I wonder how hot the hot plate is? I was very surprised at how quickly they became firm enough for them to pick up. They don’t seem to be concerned about burning their fingers it can’t be super hot.
I'm from Indonesia, I've tried making kataifi many times and it's always different from what I usually buy, can anyone help me tell me the real kataifi recipe?
Yes
I have been looking for a real recipe as well and this is it, wheat flour and water. Those are also the only ingredients listed on the packaging of commercially available ones. There are a ton of recipes that use cornstarch and other things but that is either something else entirely or what I really think it is, somebody's best guess at making kataifi. I tried it and it's not terrible but it also wasn't what I was expecting. I want a shredded wheat texture not a noodle texture.
Making kataifi seems to be all in the technique. They work the dough to develop some gluten. The early low-hydration mixing, then diluting, then they put in that bowl that has a device punching down into it constantly working the dough and adding water until the consistency is just right. This video was very helpful answering some questions about the process. But as far as ingredients it really is that simple, wheat flour and water.
@@JP-wb1ooWow, I didn't expect you to answer that... Thank you very much, I really appreciate you, I will study more about this... I watched the video again, and it uses wheat flour that is slightly yellow, different from wheat flour in my country . Do you use a special type of wheat flour to make kataifi?
At 0:37 can somebody identify that flour? Or at least identify the language on the bag so I can try to find it or an equivalent. Thank you if you can help me.
The language is Turkish. I can't see the brand name of the flour. It says "Kadayıflık" which means specific quality for making kadayıf (the stringy dough thing they are preparing). It is wheat flour. It takes less water to form a runny dough, the dough doesn't stick to the surface of the hotplate (separates easily) and dries fast. I don't know if the brand name makes a huge difference. You can search it as "Kadayıflık un"
Just judging by the colour (and a bit by the usage...), it looks like a durum/durum atta flour. Here you'd find it mainly at an East Indian/Asian grocery store.
What is recipe of it? Can someone please tell the ingredient they used?
1 part cornstarch to two parts flour, a bit of salt and if home made, some olive oil to prevent sticking to the pan, enough water to get the consistency you see in the film.
m.ruclips.net/video/X2JegP_uZPI/видео.html
💯💯
Dammit, now I really want noodles! RUclips makes me fat.
It is not noodles, it is kadayif used for desserts.
Здравствуйте не могли бы вы написать рецепт кадаифи?
كنافة رمضان
Looks lile they kist snatched the hair off some white farm girl
A lot of machines for hand made😂
Полная антисанитария. Я брезгую есть после подобного приготовления. Фуууу