Create the Perfect Batter: In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, and salt until completely combined. The cornstarch is key – it creates that delicate, crispy texture that makes kataifi so special.

② Add the Liquids: Pour in the vegetable oil and water, then whisk vigorously until the batter becomes completely smooth and free of any lumps. For an ultra-smooth consistency, strain the batter through a fine mesh sieve directly into your piping bag.

③ Prepare for Piping: Transfer the smooth batter into a piping bag fitted with a small round tip. Cut the tip opening very small – this is crucial for creating those authentic thin kataifi strands. Heat a non-stick pan over low heat until evenly warmed.

④ Create the Magic: Working quickly but gently, squeeze the piping bag and create a continuous zig-zag pattern across the heated pan, moving from one side to the other in overlapping waves. The batter will instantly cook upon contact, forming those beautiful golden strands.

⑤ Harvest Your Kataifi: As soon as the pastry begins to naturally peel away from the pan (just a few seconds), carefully remove the entire sheet using a spatula. Transfer to a plate to cool and repeat the process until all batter is used. You’ll have gorgeous, homemade kataifi ready for any recipe!