POV: Crunch Factor - Savory & Sweet Kataifi Creations
Made famous by the viral Dubai Chocolate Bar, these crispy threads of phyllo dough are taking center stage.
It can be hard to see the forest for the trees. We have eyes on the ground in different markets—and perpetually on Instagram, and TikTok— so that we can help spot interesting ideas in real time. POV is a snapshot of emerging trends catching our eye right now.
Last November, we named “kataifi creations” the Dessert of the Year in our annual Hospitality Trends Report. Kataifi (also called kadayif) is a thin, shredded dough similar to phyllo. The name is often used interchangeably with knafeh (also spelled kunafa and other variations), a traditional dessert made with two layers of kataifi pastry filled with cheese—typically mozzarella in the U.S.—then soaked in syrup and baked until the top is crisp and the cheese melted. The result is a dessert defined by contrasts: sweet and savory, crunchy and molten.
Kataifi has long been used in Middle Eastern cuisines to lend textural interest to a variety of sweet and savory dishes, but was recently thrust into the mainstream by the now viral Dubai Chocolate Bar. We bet its newfound notoriety would propel the adaptable ingredient into the spotlight—and a broader range of chefs would capitalize on its versatility and satisfying crunch.
Here are several ways restaurants are using kataifi in both classic and modern preparations. With Dubai chocolate showing no signs of slowing down, we predict we’ll see more “kataifi creations,” both savory and sweet, popping up in unexpected places on menus across the country.
Insight-OUT: Kataifi has a neutral to mildly sweet flavor that can be used in a near endless array of sweet or savory dishes. Look for ways to incorporate a surprising crunch to a signature dish, create an eye catching visual presentation, or invent an entirely unique way to use the ingredient.
Savory
Bungalow (New York, NY), a Michelin Bib Gourmand Indian restaurant in New York City, Chef Vikas Khanna reinvented a classic Indian dish. His Yogurt Kabab features hung curd yogurt wrapped in crisp kataifi pastry, served with purple cabbage purée and spicy mango gel. Inspired by the spiced yogurt cakes from Indore’s Sarafa market, and his time cooking in Dubai, Khanna praises kataifi’s unmatched texture, calling it “impossible to replicate” and the perfect contrast to the kabab’s velvety filling.
Frena (New York, NY) a modern Middle Eastern restaurant serves Madagascar shrimp wrapped in crisp kadayif, served on top of creamed corn with fermented garlic and kefir lime lobster bisque, a variation of a dish that is becoming a modern favorite.
Saga (New York, NY), a Michelin two-star fine dining restaurant on the 63rd floor of a landmark building, serves a seasonal tasting menu, which has included Honeynut Squash with morcilla, knafeh, and chicory.
Sweet
Hen House (New York, NY) has gone viral for its Knafeh Pancake, a hybrid sensation that blends Middle Eastern and American comfort foods. It begins with thin kataifi threads toasted briefly in butter, then coated with buttermilk-semolina batter and rose water syrup to form the pancake base. A mix of Palestinian Akkawi and mozzarella cheese is added, and the pancake is baked until hot and melty. It’s then flipped to reveal a golden, crispy top and finished with blueberry compote and maple-rose syrup.
Galit (Chicago, IL), a Michelin one-star restaurant has served white chocolate and pistachio-filled kataifi cigars with rhubarb and hibiscus.
Chip City Cookies (multiple locations in nine states) introduced a limited-time Kataifi Baklava Cookie—a cinnamon spiced brown sugar cookie mixed with ground walnuts and kataifi, and soaked in baklava honey syrup.
Elia (East Rutherford, NJ) offers Emek Kataifi featuring thick layers of creamy custard, and airy whipped topping, on top of a thin crispy kataifi base.
Cairo Restaurant & Cafe (Anaheim, CA) offers both traditional kunafa and one stuffed with Nutella cream, soaked in sugar-based syrup, and topped with Nutella.