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Usually constructed from excess slim noodles of semolina flour, the Katafi we use while in the recipe is often a shredded phyllo dough that crisps up effectively and drinks from the heavy syrup much like a baklava...as amazing . You couldn’t set a cost over the exciting and sheer joy of this enjoyment.. worthy of each cent See Much moreThis

In Russia or Ethiopia? I am aggravated by your “omission” and distortion of a recognised reality for just a political explanation while you check out to elucidate about Kunafa to people who are not part of the Middle East. Is it an excessive amount to relate the people of Palestine (not Israel) to only a dish? Israel “stole”

Hi Alfred, rather than farina, we use in Australia Nurse’s Cornflour (yellow box) for your knafeh. You could find it at Coles or Woolworths. It is actually crafted from wheat starch. Interestingly This is often what I found on the net: ‘Cornflour could be the name presented in Australia for the starch part of milled grains.Usually the

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