K'Naafeh Recipe
Ingredients
Vanilla cream Filling:
3/4 cup cornflour I cornstarch
1 1/2 pints (750 ml) milk
1/4 pint (150 ml) cream
2 teaspoons vanilla essence
Directions
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 through a grinder and crumbled, however it is just as delicious when left whole.)
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 through a grinder and crumbled, however it is just as delicious when left whole.)
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