THE BASIC PRINCIPLES OF KUNAFA

or kadaifi is really a pastry product of delicate, skinny strands of filo dough. It is far from the best to find and I was not ready to spend a whole lot to order it. I went with Vermicelli. Kataifi is produced with strands of dough and it has no distinctive flavour. This recipe calls for it to generally be toasted to make it crunchy. The same can