Shredded phyllo pastry (kataifi, knafeh, kanafe, kenafeh, kunafeh…
What is this Ingredient?
That list of spellings for knafeh (kuh-NAF-ee), shredded phyllo dough, seems to go on and on. Knafeh dough is typically called kataifi dough, which is the Greek iteration of knafeh. Like the sheets of phyllo used for baklawa, the shredded dough is used to make several different kinds of Lebanese pastry, typically of the buttery, syrupy sort. There is nothing of pasta in texture or flavor of the knafeh dough, and there is no egg in the dough.
http://www.maureenabood.com/2013/04/30/ingredient-shredded-phyllo-pastry-kataifi-knafeh-kanafe-kenafeh-kunafeh/
What is this Ingredient?
That list of spellings for knafeh (kuh-NAF-ee), shredded phyllo dough, seems to go on and on. Knafeh dough is typically called kataifi dough, which is the Greek iteration of knafeh. Like the sheets of phyllo used for baklawa, the shredded dough is used to make several different kinds of Lebanese pastry, typically of the buttery, syrupy sort. There is nothing of pasta in texture or flavor of the knafeh dough, and there is no egg in the dough.
http://www.maureenabood.com/2013/04/30/ingredient-shredded-phyllo-pastry-kataifi-knafeh-kanafe-kenafeh-kunafeh/
No comments:
Post a Comment