Kadaif
Kadaif noodles are a type of thin noodles. They are made of flour and water that is poured through a sieve onto a hot metal cooking tray. The cooking time is very short. They are used to make Middle Eastern desserts and other foods around the Mediterranean Sea. It is a popular item used in desserts like Kadayif or Kanafeh.
The dough is made out of flour, sugar and water, combined into a thick batter. The batter is poured into a perforated tin having about fifteen "teeth." This tin is held over a metal hot plate. As the batter is poured through the tin onto the hot metal, the kadaife partially cooks and dries into long thin strands resembling noodles or shredded wheat. It is tightly rolled up into oblong rolls and packaged.
Kadaif Media
A picture of a finished knafeh. The recipe for this knafeh was taken from Feast: Food of the Islamic World by Anissa Helou.
Knafeh Nabulseyeh served in a Nablus souk, or street market
Mabruma (twined) knafeh
Knafeh served in Jerusalem
Knafeh shop, old city of Jerusalem
Knafeh Nabulseyeh
Soft Knafeh filled with Nabulsi cheese
Knafeh coated with pistachio and cream
Turkish künefe (Antakya künefesi, from Hatay) and a glass of Turkish tea (çay).
Knafeh served with ice cream
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Other websites
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- Kadayif, Sweet Noodles in the Turkish Cooking Everyday Blog
- Kadaif Noodles in the Martha Stewart website