Pasta/Pastry | Vegetarian Low Sodium

Kadaifi

Triticum aestivum Allergens: Wheat, Gluten
Kadaifi

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Middle Eastern|Mediterranean
  • Seasonality Year-Round
  • Source Wheat Flour, Water

The Forktionary Angle

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Definition

Thin, noodle-like pastry dough made from wheat flour, popular in Middle Eastern and Mediterranean desserts, known for its crispy texture when baked.

Sensory Profile

TasteNeutral, Sweet (when prepared), Starchy
TextureFine, Thread-like, Crispy (baked), Soft (soaked)
AromaNeutral, Slightly Wheaty
AcidityLow

Technical Metrics

Nutrition Facts

Per 50g
Calories350 kcal
Total Fat2 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol0 mg
Protein10 g
Total Carbohydrate70 g
Dietary Fiber3 g
Total Sugars1 g
Calcium20 mg
Iron1 mg
Potassium100 mg

Chef’s Secret

For maximum crispness, toss kadaifi with melted butter or ghee before baking and ensure it's spread thinly.

Substitutions

Best Match

Phyllo Dough

1:1

Good for texture, requires shredding thinly

Fine Vermicelli

1:1

Similar noodle-like appearance, less crispy

Angel Hair Pasta

1:1

Needs to be cooked and dried, different texture

Buying Guide

Look for fresh or frozen in Middle Eastern grocery stores; ensure it's not dried out or clumped.

Flavor Pairings

Nuts (pistachios walnuts) Syrups (sugar honey) Butter/Ghee Spices (cinnamon clove)