I feel it is the best we are able to do in India with sevai from the absence of kataifi dough, but the trouble with sevai is the fact even in its raw form, the feel is very brittle, so whilst the construction on the Kunafa held, my palms could well be filled with minimal sevai parts from slicing out a slice or dealing with it.Take out from heat, th

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Customarily comprised of additional skinny noodles of semolina flour, the Katafi we use from the recipe is usually a shredded phyllo dough that crisps up effectively and drinks from the hefty syrup very similar to a baklava.All you need to do will be to drizzle sugar syrup on it just after baking it. Seyidoglu is among the most popular regular Turk

The Turkish variant in the pastry kanafeh is named künefe as well as wiry shreds are known as tel kadayıf. A semi-comfortable cheese which include Urfa peyniri (cheese of Urfa) or Hatay peyniri (cheese of Hatay), product of Uncooked milk, is used in the filling.[29][thirty] In producing the künefe, the kadayıfile is not rolled around th