Need something new to challenge the good old French bakery, try the new taste from Middle East, the Lebanese pastry. The Lebanese pastry is a delicate, thin baked goodie that packs rosewater, orangewater, honey and ... More »
Mix all the ingredients together and knead into a smooth dough.
Gradually add enough water to form a thin batter.
Heat a heavy griddle over a low heat and pour the batter onto it, passing it first through a k'naafeh strainer.
The batter will come through the ..
Sift the flour and salt together and rub in the ghee.
Add the water gradually to make a soft dough.
Knead until smooth, adding more water if necessary.
Cover with a damp cloth and place in refrigerator for half an hour before rolling out. Makes 1
Place the k'naafeh pastry in a large bowl and separate the "strings" as much as possible.
Pour in the melted ghee or butter and work it in with the fingers, making sure that each pastry string is thoroughly greased.
(Traditionally the string is now put ..
Using a pastry brush, paint the sides and bottom of a round or square baking dish, approx 1 2 in x 18 in (30 cm x 45 cm), with butter.
Paint one of the pastry sheets with butter and place it in the baking tray, then paint a second sheet and place it on top of ..
Place the Meat and Nut Filling in a bowl and mix in the vinegar and lemon juice.
Take one small ball of pastry at a time and roll into a thin sheet on a floured board.
Cut into strips approx 3 in x 4 in (7.5 cm x 10 cm).
Place 2 teaspoons of filling along the ..
Prepare the k'naafeh pastry for cooking by greasing well with the melted ghee or butter as in the recipe for K'naafeh, but leave the strings whole.
Mix the chopped nuts with the sugar.
Divide the k'naafeh pastry into strands about 8 in (20 cm) long and 2 1/2 ..
Pastry Place the semolina and sugar in a large bowl and mix together thoroughly.
Melt the butter and bring it to the boil, then gradual- ly blend it into the semolina and sugar mixture.
Knead well, then set aside in an airtight container for at least one hour ..
Kanafeh (Arabic: كنافة), kadayıf and künefe (Turkish), kadaif (Albanian), kataifi, kadaifi (Greek κα(ν)ταΐφι), is a very fine vermicelli-like pastry used to make sweet pastries and desserts. It is sometimes known as shredded phyllo.
Kanafeh ..
Place the Meat and Nut Filling in a bowl and mix in the lemon juice and vinegar.
Roll out the pastry to about1/8 in (3 mm) thickness.
Cut into small rounds about 3 in 7.5 cm) in diameter.
Place 1 1/2 teaspoons of filling on each pastry round and fold the ..
