| Category |
Cuisine |
Servings |
Prep Time |
Cook Time |
| Appetizer |
Mediterranean Fusion |
4 |
20 minutes |
10 minutes |
Golden, crispy, and filled with melty cheese — these Mozzarella Kataifi Balls are made with Eastanbul Dried Kataifi, lightly moistened and pressed into compact bites for the perfect crunch. Crispy on the outside and stretchy on the inside, they make an irresistible appetizer or party snack.
Chef’s Tip: Lightly moisten the dried kataifi before shaping — this helps it bind and hold its shape while frying without becoming soggy.
Ingredients
Directions
- Place the Eastanbul Dried Kataifi in a large bowl and sprinkle 2–3 tablespoons of warm water over the kataifi and toss lightly to slightly soften it. Do not soak.
- Add melted butter and mix well.
- Stir in the beaten egg, salt, and black pepper. Mix until the kataifi becomes slightly sticky and workable.
- Take a small handful of the mixture and press it firmly in your palm.
- Place one cube of mozzarella in the center.
- Add a little more kataifi mixture and press tightly to form a compact ball. Make sure the cheese is fully sealed inside.
- Heat oil to 350°F (175°C).
- Fry the balls for 3–4 minutes, turning gently, until deeply golden and crispy.
- Remove and drain on paper towels.
- Garnish with dried mint or aleppo pepper flakes.
- Serve immediately while the cheese is hot and stretchy.
