Whether you’re looking to elevate your production capabilities or source premium kataifi for your culinary creations, we have you covered.

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Meeting the Market Demands for ~~Kataifi Dough~~

Our Machines and Kataifi are perfectly suited for Businesses seeking ~~Diverse Applications~~

Outstanding performance, robust durability, ease of operation, and maintenance-free design, with a production capacity of up to 450 kg/h

An add-on module for our Kataifi Machine reshapes, stacks, and cuts thick layers of dough, offering endless possibilities!

Wholesale Clients

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We’re redefining gourmet convenience with a passion for healthy, delicious, and innovative creations

/ Consider us as your trusted partner for premium Kataifi dough.

/ Kataifi Master in shaping the future of dough.

Octo

Since the year 2000, our company has specialized in producing the finest Kataifi dough. With continuous product development, investment, and the use of exclusive machinery, we offer a wide range of Kataifi dough options to suit diverse tastes, preferences, sizes, and flavors.

Our Kataifi dough is expertly made with top-quality wheat flour and age-old methods to guarantee a genuine, fine texture. This slender, vermicelli-like pastry is perfect for various culinary uses, ranging from traditional Mediterranean, Middle Eastern, and Asian sweets to creative savory recipes.

Working with Octofoods has been a game-changer for our business. We couldn't be happier with the results."

Antony JadaCEO of Oriental Foods

As the owner of a bustling bakery specializing in Greek pastries, our decision to invest in your Company's kataifi machines was a game-changer. The high-capacity output has allowed us to meet the growing demands of our customers effortlessly, and the quality of the kataifi produced is consistently top-notch."

Stefan LeonardGeneral Manager of MariFoods

Happy clients

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Can you freeze Kataifi?

Kataifi Pastry

Kataifi is a popular Middle Eastern pastry made with a special form of shredded phyllo dough that is also called kataifi. Most forms are sweets, typically with nuts and honey which make them flavourful, crunchy, and very sweet. However, some cooks also use the dough to make unique savoury appetisers that may be made with ground meat or vegetables. Many Middle Eastern bakeries stock kataifi, and it is also possible to make pastries with it at home, for cooks with steady hands and patience.

Its fine strands offer a distinctive texture, and its vermicelli-style nature allows it to be shaped into forms only limited by one’s imagination.

Kataifi pastry is surprisingly easy to handle. You can wrap, roll, mold, or crumb it; its texture is forgiving, with strands that easily separate. Shaping it vigorously is encouraged as it enhances the texture. After shaping, it can be either baked or fried.

FACTS ABOUT KUNAFA

It’s excellent, truly excellent! The most famous version of Kunafa is crafted with white Nabulsi cheese.

Kunafa Nabulsi derives its name from the Palestinian city of Nablus, where it originated, thus it is also known as Nabulsi or Nabulsieh.

Real Nama dough does not contain Semolina. It is, in fact, a modified and refined form of Kataifi, which is shredded phyllo pastry.

Frozen Kataifi

Chilled Kataifi pastry can indeed be frozen, but it is essential to let it reach room temperature before using it. Freezing can extend its shelf life by an additional nine months. Additionally, we produce a frozen Kataifi pastry primarily for export, which has a shelf life of 12 months. Machine learning enables computers to learn from data and enhance their performance progressively. It is vital for AI systems to identify patterns, forecast outcomes, and assimilate new information.

Calories in Kataifi

Kataifi Nutrition Facts

Calories	390	Sodium	0 mg
Total Fat	19 g	Potassium	0 mg
Saturated	0 g	Total Carbs	5 g
Polyunsaturated	0 g	Dietary Fiber	0 g
Monounsaturated	0 g	Sugars	0 g
Trans	0 g	Protein	6 g
Cholesterol	0 mg
Vitamin A	0%	Calcium	0%
Vitamin C	0%	Iron	0%

*Percent Daily Values are calculated based on a 2,000-calorie diet. Your individual daily values may vary higher or lower based on your specific caloric requirements.

What is the history of Kataifi?

Kataifi History

The history of the crunchy pastry kunafa is quite enigmatic. The term “kunafa” appears to originate from Egypt, where “kenephiten” referred to a type of flatbread in the ancient Coptic language, although the specifics of kenephiten remain largely unknown.

During the Middle Ages, Arab culinary texts began to describe kunafa as a very thin crepe (with “qata’if” being the Arabic term for crepe, which informs the Greek name “kataifi”). However, unlike crepes, it wasn’t prepared in a pan.

The process involved kneading dough vigorously, then slowly thinning it with water, and pouring it onto a heated, polished metal surface called a “mirror.” When the surplus batter was poured away, a thin layer of dough would adhere, creating the kunafa.

Medieval recipes varied; some used kunafa as it was, while others instructed cutting it into shapes resembling rose petals or noodles with scissors, then frying these pieces and coating them with syrup. This resembles the modern version of the pastry. Eventually, a medieval cook devised a method to form ready-made strips by drizzling the batter onto the “mirror.” This technique was facilitated by a tool already used by Middle Eastern confectioners to make fritters known as “zulabiya,” which involved drizzling a similar batter into hot oil.

It took only about 500 years, but “shredded wheat” was eventually invented.