• Knafeh

    From JIM WELLER@1:123/140 to DAVE DRUM on Tuesday, June 11, 2019 21:44:00
    Quoting Dave Drum to Jim Weller <=-

    Knafeh
    kadayif

    Qatayef
    Katayef

    the "hairy", almost pasta/noodle-like concoction.

    I've come across that too. Delish!

    The Greeks got it from the Turks and call it Kataifi.

    The name comes from the Coptic-Egyptian word for "cake."

    That explains things. The word cake is slippery and can mean many
    things as does torte/torta/tourtiere or gallette.

    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.

    I don't know how they do that.

    Something a bit different but not completely alien.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Panzarotti (Fried Cheese-Filled Crescents)
    Categories: Italian, Cheese, Ham, Pizza, Fillings
    Yield: 4 Servings

    MMMMM---------------------------DOUGH--------------------------------
    2 1/4 c All-purpose flour
    1/4 c Plus
    3 tb Butter
    Salt
    1 Egg yolk

    MMMMM--------------------------FILLING-------------------------------
    4 oz Mozzarella
    3 oz Cooked ham
    2 Eggs
    1/2 c Grated Parmesan cheese
    Pinch of nutmeg
    2 tb Chopped parsley
    2 Eggs, beaten
    Oil for frying

    Sift the flour into a mound, make a well in the center and add the
    butter, cut into pieces, a pinch of salt and an egg yolk. Mix
    together, kneading and gradually adding sufficient water to obtain a
    smooth elastic dough. Shape into a ball, cover and leave to stand in
    a cool place for at least 1/2 hour. Roll out, folding the dough over
    on to itself a few times, as if making flaky pastry, then roll out
    into a thin sheet. Cut into circles about 3 inches in diameter. Dice
    the Mozzarella, cut the ham into pieces and place in a bowl with the
    2 whole eggs, grated Parmesan, pinch of nutmeg and chopped parsley.
    Mix well, then spoon a little into the center of each circle. Brush
    the edges with beaten egg, fold over and press gently. Heat plenty of
    oil in a skillet. When hot, dip the crescents in beaten egg and then
    fry, a few at a time, until golden brown and puffed up. Drain well on
    paper towels and serve piping hot.

    MMMMM

    Cheers

    Jim


    ... There's nothing better than cake than more cake.

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