Quoting Dave Drum to Jim Weller <=-

Here's another deal I got put onto by the Israel21c newsletter ....
Title: Knafeh a la Crème
1 lb Knafeh pastry (kadayif)

That recipe is missing how to make the dough, Here's how ...

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: About Qatayef
Categories: Arab, Desserts, Pancakes, Fillings, Dumplings
Servings: 1 info file

Qatayef
Katayef

Place of origin: Middle East. Qatayef or Katayef is an Arab dessert
commonly served during the month of Ramadan, a sort of sweet
dumpling filled with cream or nuts.

Preparation: Qatayef is the general name of the dessert as a whole,
but more specifically, the batter. It is usually made out of flour,
baking powder, water, yeast, and sometimes sugar is added. The
result of the batter being poured onto a round hot plate appears
similar to pancakes, except only one side is cooked, then stuffed
and folded. The pastry is filled with either unsalted cheese or
cream or a mixture of any of hazelnuts, walnuts, almonds,
pistachios, raisins, powdered sugar, vanilla extract, roses extract
and cinnamon. It is then deep-fried or, less commonly, baked and
served with a hot sweet syrup or sometimes honey. Another way of
serving Qatayef is by filling it with whipped cream, fold it only
half way and serve it with scented syrup without any frying or
baking.

From: Wikipedia

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Cheers

Jim

... I always ignore chain mail and I haven't been killed even once!

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JIM WELLER wrote to DAVE DRUM <=-

Here's another deal I got put onto by the Israel21c newsletter ....
Title: Knafeh a la Crème
1 lb Knafeh pastry (kadayif)

That recipe is missing how to make the dough, Here's how ...

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: About Qatayef
Categories: Arab, Desserts, Pancakes, Fillings, Dumplings
Servings: 1 info file

Qatayef
Katayef

There is more than one dough/substrate common. The pancake-like puck and
the "hairy", almost pasta/noodle-like concoction.

"Nailing down the origins of any dish in this region is controversial.

However, knafeh is indisputably from the Levant region, which includes
Middle Eastern countries bordering the Mediterranean Sea as well as
Syria, Lebanon and Jordan.

The name comes from the Coptic-Egyptian word for "cake." Israel's
neighbors all have their own versions that go by slight name variations,
from kunefe to kunafa. Local legend has it that this dessert, as enjoyed
in Israel today, was born in the city of Nablus (Shechem in Hebrew).

Knafeh has also become common among the Druze people living in Israel's
north, and in the mostly Christian city of Nazareth, also in the Galilee, which has established itself as a destination for knafeh seekers.

The Mahroum family has been operating Arab sweets shops in Nazareth since 1890, and its knafeh is supremely buttery and gently sweet.

Dean Essa got his knafeh education from six years living in Jerusalem,
being exposed to famous knafehs such as varieties sold at Jaffar Sweets
in the Old City's Muslim Quarter. This style is what he hopes to bring
to Kanafanji customers in Tel Aviv.

Other former Jerusalemites are The Bearded Bakers, known for the antics
they perform to entertain their customers, spread a similar sentiment
to places like New York City and Sydney, Australia, with their knafeh
food trucks that peddle round single-size servings that are both creamy
and light."

from: https://www.israel21c.org/in-israel-its-knafeh-that-takes-the-cake/

There are also pixtures and videos.

The panquake-like dough version would be much easier to make than the
"hairy" version. Naturally, it was the hairy version that caught my
attention. Bv)=

... "A cheapskate won't tip a waitress. I'm just careful with my money." UDD

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