Comments on: Konafa/Knefeh

By: Mike

Mike — Mon, 25 Jan 2010 10:39:47 +0000

Oh god its so mouthwatering!

Seems like i need a taste for it nice mate!

By: Bethany

Bethany — Fri, 16 Oct 2009 08:22:01 +0000

Hello Peggy.

Thanks for stopping by. Knefeh dough comes in many variations. Yes you are right that one of those variations is from semolina and is refered to as the “fine” version in lebanon. Usually you can also cut up the phyllo very small (which I do sometimes, depending on time)

Please note that this knefeh is not the authentic recipe but my version; I don’t use the authentic nabulsi cheese, I use either ricotta or mascarpone and like to add vanilla. Also, sometimes they add orange food coloring to the kataifi.

By: Peggy

Peggy — Thu, 15 Oct 2009 22:09:07 +0000

Hi Bethany, thx for the great recipes posted,
but I think this is osmalliyyeh not kneffeh. The kneffeh dough is made out of semolina. Correct me if I am wrong?!!?!

By: zenchef

zenchef — Sun, 02 Nov 2008 20:08:33 +0000

Oh this is just perfect!
I’m always looking for new things to do with Kataifi. Thanks. I love it!

By: Choosy Beggar Tina

Choosy Beggar Tina — Mon, 29 Sep 2008 15:46:59 +0000

Oh my oh my. K’nefeh is one of my FAVOURITES (I still call them ‘birds nest squares’) and the apple addition would be such a great balance. Well done!

By: Timeless Gourmet

Timeless Gourmet — Fri, 26 Sep 2008 10:22:37 +0000

This looks great – I would love some now! I’d also love to know how to make the Kataifi.