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The melted butter used for kataifi saturates the dough, ensuring that it crisps and browns during the baking process. When finished, it has a sweet, gooey core surrounded by layers of fluffy, delicate pastry that melts in the mouth, since it is so thin.

Cooks may also drizzle their finished product with honey or orange syrup to add to the sweetness.

Like many Middle Eastern desserts , kataifi can seem intensely sweet to people who are unfamiliar with the large amounts of honey and sugar used.

The sweetness pairs well with dark, savory beverages like Turkish coffee or alcoholic drinks like raki and ouzo.

Kataifi are usually served with dessert, often with an assortment of similar sweets for people to choose from.

Savory options can be offered as appetizers, and they may integrate ingredients like spices and garlic. It appears in in a Turkish-Persian dictionary.

A common story is that the dish was created, and prescribed by doctors, to satisfy the hunger of caliphs during Ramadan. In the later Middle Ages , a new technique was created, with thin batter being dripped onto the metal sheet from a perforated container, creating hair-like strings.

A midth-century Ottoman Turkish translation of Muhammad bin Hasan al-Baghdadi 's Kitab al-Tabikh added several new contemporary recipes, including one for this kadayif , though it does not specify where it originated.

It is fried together with butter and fillings or toppings such as nuts, sweetened cheese, or clotted cream, and mixed with rosewater and sugar.

The pastry is heated in butter, margarine, palm oil, or traditionally semneh and then spread with soft white cheese, such as Nabulsi cheese , and topped with more pastry.

In khishnah kanafeh the cheese is rolled in the pastry. A thick syrup of sugar, water, and a few drops of rose water or orange blossom water is poured on the pastry during the final minutes of cooking.

Often the top layer of pastry is tinted with red food coloring a modern shortcut, instead of baking it for long periods of time. Crushed pistachios are sprinkled on top as a garnish.

Kanafeh Nabulsieh originated in the Palestinian city of Nablus , [9] [30] hence the name Nabulsieh. Nablus is still renowned for its kanafeh, which consists of mild white cheese and shredded wheat surface, which is covered by sugar syrup.

A semi-soft cheese such as Urfa peyniri cheese of Urfa or Hatay peyniri cheese of Hatay , made of raw milk, is used in the filling.

It is cooked in small copper plates, and then served very hot in syrup with clotted cream kaymak and topped with pistachios or walnuts. This Azerbaijani variant is prepared in Tabriz , Iran.

It is made with chopped walnuts, cinnamon, ginger, powder of rose , sugar, rose water and olive oil. The world's largest plate of the dessert was made in Antakya , Turkey, in The tray of künefe measured 78 meters long, and weighed kilograms.

From Wikipedia, the free encyclopedia. Redirected from Kataifi. Shredded filo pastry, and dishes made from it.

For the folded pancake, see Qatayef. The Oxford Companion to Food. Oxford University Press. Los Angeles Times.

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