Toasted Kadayif Dough — Case of 10 Bags

Kadayif — kataifi, knafeh, künefe, depending on which side of the Mediterranean you are standing on — is dough extruded into hair-fine threads and toasted gold. It has been made this way for something close to a thousand years, and until recently almost nobody outside the region had heard of it.

Then Dubai chocolate happened, and the crunch inside every viral bar turned out to be this. Demand went vertical. Pastry kitchens that had never stocked it suddenly needed it by the case.

Ours arrives already toasted to an even gold, which removes the fiddliest step of the process. Toasting kadayif yourself means constant stirring and a narrow window between pale and burnt — get it wrong and the whole tray tastes acrid. This is done for you, consistently, batch after batch.

Use it for classical kunafa with cheese or cream, for rolls and nests with pistachio and syrup, or fold it into melted chocolate for the Dubai bar everyone is asking about. Four ingredients only: wheat flour, water, vegetable oil and salt. No preservatives.

This case format holds ten 450 g bags — 4.5 kg in total. Ten smaller bags rather than one large one means you open only what a service needs and the rest stays sealed and crisp, which matters more with kadayif than with almost any other dry good.

• Premium quality toasted kadayif dough
• Perfect for traditional desserts and creative recipes
• Crispy texture and rich golden color
• No preservatives