The Turkish variant from the pastry kanafeh is termed künefe as well as the wiry shreds are known as tel kadayıf. A semi-soft cheese for instance Urfa peyniri (cheese of Urfa) or Hatay peyniri (cheese of Hatay), fabricated from Uncooked milk, is used in the filling.[29][thirty] In building the künefe, the kadayıf is just not rolled thro

To prepare the knafeh dough, tear by hand into shorter strands. Ensure that you distribute the butter evenly and rub the dough with each other to make sure it absorbs the butter.But more than enough of politics and let us get again to Knafeh: what does a Jewish immigrant coming from Ethiopia twenty years back should do with Knafeh? Probably the que