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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