Cheese & Olive Kadaif Nests -Middle Eastern Pastry

Let’s talk about Kadaif! I did have a chance to mention this amazing dough before in Afooda’s Knafeh post, but Knafeh is such a traditional dish and here, I have another opportunity to be creative and show you how versatile and absolutely genius Kadaif is!

A little Recap:

This Middle Eastern special dough is used in many traditional desserts and pastries and it is the key to many signature dishes. I say ‘Middle Eastern dough’ because I am from the neighborhood :), but Kadaif is also popular in Greece, Turkey and the Balkans. Kadaif is described as noodle dough or shredded dough, however, these names are not very accurate to its preparation, which does not involve shredding, or rolling. The simple dough, which is made out of flour and water, is rather loose in texture and the mixture is poured or squeezed out through a sieve. The thin threads of dough are cooked for a short time onto a hot (but not too hot) metal cooking pan. The methodic and patient work results in one of the best culinary dough inventions especially for all the crunch lovers out there!  

There are so many reasons to LOVE Kadaif dough; allow me to share just a few…

Number One- Kadaif dough is available (or becoming more and more available) in the frozen section of many stores and once you get to know it, it is also very easy to prepare and use. Just a little bit of butter (or other fat), a quick cook or bake and the dough is ready. 

Number Two- Kadaif has one of a kind texture. The thin crispy threads of dough can be cooked or baked to a golden perfection. This makes every bite into a crunch celebration.

Number Three- Kadaif is the perfect canvas for any cooking and flavor creations. If you like having fun in the kitchen, with this product you can explore traditional dishes and also take it to the next level by inventing new creations and dishes. The plain, light dough allows any fillings or additional flavors to shine.

Number Four- Kadaif has a unique and beautiful look. It can be shaped into many forms individually or as one central dish. It is also very versatile in its preparation and serving techniques. 

Kadaif is known more in desserts and its sweet applications; however, in this dish, I am taking it to the savory side. The flavors I chose for this recipe are some of my favorite flavor combinations: cheese and olives, but I want you to know that there are endless fillings and flavor combinations that will work in this recipe as well. Of course you may change or add any cheese you like, you may eliminate the olives all together and focus on the cheese blend or you may sub the olives with mushrooms, sun dried tomatoes, spinach or any other produce. Fresh herbs and any other spices and welcome in your filling. You may create other fillings based on mashed potatoes, sautéed onions, and chestnuts… I just want you to know that ANYTHING AND EVERYTHING IS GAME! So just go out there and have fun with your Kadaif!

You will need:

Makes about 12-15 Pastry Nests

8-10 oz. (225-300 gr.) Kadaif Dough

4 oz. (113 gr.) Butter melted or Oil Spray

(Divided to 3.5 oz. + 0.5 oz.)

1 tbsp. Olive Oil

[0.5 oz. melted Butter+1 tbsp. Olive Oil for brushing before baking]

1.2 lb. (500 gr.) Feta Cheese

1-1½ cup Sliced Olives

½ cup Ricotta Cheese

1 Egg

1-2 tsp. Zaa’tar

1 tsp. Sumac

1 tsp. Lemon Zest

Let’s get to work!

But first, knowing how to handle the Kadaif dough is very important. I usually defrost the dough (keeping it sealed) in the refrigerator the night before, but being so thin, Kadaif dough defrosts pretty quickly; so even if you forget to take it out the night before or if you do not have a lot of time, it will defrost in room temperature in a matter of a couple of hours or even less on warm days. In any case, just make sure to keep it sealed while defrosting. Once this thin pastry is exposed to air, it can dry very quickly; so even after it has thawed and when it is time to take it out of the bag, I keep it covered or wrapped in a damp kitchen towel or paper towels. I also make sure to get all the other ingredients ready before preparing the Kadaif pastry.

Start by preparing the filling. This one is very easy to prepare since all we need to do is to combine the ingredients together.

In a medium bowl, use a fork to crumble the feta cheese into small crumbs. I love Israeli brands of feta cheese – they are known to be rich and creamy and to have such an amazing flavor. Add ricotta cheese, Za’atar and Sumac and mix into a unified mixture.

Next, slice the olives and add them with the lemon zest and egg. Both the feta cheese and olives are naturally salted, so there is no need to add salt. Mix gently to combine well and evenly and what do you know … the filling is ready!

O.K, back to our Kadaif dough…

The Kadaif will need space, so make sure you are working with a large bowl or a large tray to “open up” the Kadaif threads. The thawed dough has been sealed or covered with a damp kitchen/paper towel and now it is time to uncover the pastry.

Use your fingers gently to make sure all the threads are separated well. Try not to rip or break them. Spray or brush the Kadaif with some butter. It is very important to spread the butter evenly and this is the main reason I like to use a spray for this task. Butter spray or any oil spray will do the job and it is much easier to control the amount of butter or oil. Move the Kadaif threads around and spread it to make sure everybody gets coated evenly.

To create the Kadaif Nests:

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Take a bundle of the Kadaif threads in your palm while allowing the long threads to fall down. Spoon 1½ to 2 tablespoons of the filling into the center of the bundle (right at the center of your palm). Close the Kadaif over the filling by folding the rest of the long threads around lightly. Make sure the ball of pastry is airy and that the filling is covered well.

Carefully place the Kadaif ball in a baking tray lined with parchment paper. Repeat with the rest of Kadaif dough and filling and make sure to place the nests next to each other, lightly leaning and touching one another.

I like using a silicone baking tray, which I find more flexible as I arrange the Kadaif nests in it; and also I find it able to control and distribute the heat more gently, helping the nests to bake slowly into a beautiful golden color rather than burning them.

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After all the nests are arranged in the tray, brush the top and sides with ½ ounce of melted butter combined with 1 tablespoon of olive oil.

Bake in a pre-heated oven at a temperature of 385°F-400°F for about 25 minutes.

The Kadaif nests are ready when they are golden brown and crispy. Serve them immediately while warm along side homemade tomato sauce, fresh salad, warm salad or tahini sauce.

Enjoy the flavors and the crispness!

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Quick Recipe:

Cheese & Olive Kadaif Nests

For the Filling:

Crumble Feta cheese in a medium bowl; add the Ricotta, Za’atar and Sumac.

Mix all ingredients into a unified mixture.

Slice Olives and add together with Lemon Zest.

Mix gently to spread all ingredients evenly. 

Preparing the Kadaif Dough and Nests:

Separate and spread gently the Kadaif threads in a large bowl.

Distribute or spray melted butter or oil to coat Kadaif evenly.

Use a bundle of the Kadaif threads in your palm while scooping 1½ to 2 tablespoons of the filling into the center of the bundle.

Close the Kadaif threads over the filling by folding it around lightly. Carefully place the Kadaif ball in a baking tray lined with parchments paper. Repeat with the rest of Kadaif dough and filling and make sure to place the nests next to each other, lightly touching one another.

Brush top and sides with melted butter combined with olive oil.

Bake in a pre-heated oven at a temperature of 385°F-400°F for 25 minutes until nests are golden brown.

Serve immediately while the nests are still warm.