It is made of very thin fibers resembling “angel hair.” Although the process of making kataifi differs from the filo pastry ...

But my favourite — as you’ll know if you follow my columns — is to wrap them in phyllo pastry and bake them. It’s a method I like because it seals the halibut inside a golden, flaky crust ...

It is made from very thin fibres resembling “angel hair.” Although the process of making kataifi differs from that of filo ...