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
This is an image of "African people at work" from
Homemade Knafeh from Feast: Food of the Islamic World by Anissa Helou, page 444
Mabruma (twined) kanafeh
A siniyyeh (tray) of kanafeh
Turkish künefe and Turkish tea
this is a well known dessert in the Arab World and Turkey, originated in the city of Nablus in the northern West Bank in the early 1400s. Made of several fine shreds of pastry noodles with honey-sweetened cheese in the center, the top layer of the pastry is usually dyed orange with food coloring and sprinkled with crushed pistachios.*Jerusalem
כנאפה רגילה.
Knafeh Nabulsieh
Knafeh shop, old city of Jerusalem
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Other websites
- Kadayif, Sweet Noodles in the Turkish Cooking Everyday Blog
- Kadaif Noodles in the Martha Stewart website