Called Kadaif by Greeks and Turks

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

The dough for this pastry can also be bought ready-made in Greek shops. It is made of flour and water mixed into a liquid batter and thrown through a sieve on to a hot metal sheet over a small fire. The dough sets in strands which are swept off the sheet very quickly and remain soft. They look like vermicelli or shredded wheat, only soft, white and uncooked.

You can make konafa with different fillings. A cream filling, one of walnuts or pistachios and a simple one with a soft