selene at earthlink.net
Sat Feb 9 13:56:59 PST 2008
Renata and I just happened to visit the Baklava Factory in North
Hollywood yesterday. They had many kinds of pastries, which is the one
you mean? I want to try the one that is made from ground kataifi dough,
it looks interesting but very sugary.
Ana Valdés wrote:
> By the way, following the picture of the mamul cookie (my Iraqui
> neighboorhood grocery import boxes of mamul from Iran and from Egypt,
> they are a bit dry but delicious), I found the Backlava Factory, in
> California. They had a pastry made with kanafé dough but not kanafé.
> Does anyone have a recipe for kanafé or knafe?
> I ate it in Gaza freshly made and it was wonderful. I ate it later in
> Nablus and it was heaven (the knafe is Nablus "speciality", as
> potatoes for Idaho, etc.
> I ate kanafe again in Amman, Jordan, in Jerusalem and some Lebanese
> friends took some knafe from Beyrouth.
> In Stockholm is only an Oriental bakery who do it but they claim the
> problem is the cheese, they try with mozarella but it'a not the same.
> Any ideas?
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