[Sca-cooks] Al-Andalus griddle tool?

Sharon Palmer ranvaig at columbus.rr.com
Tue Jan 31 19:31:24 PST 2012

>The modern version looks like a pizza pan if this can be believed. 

I think that is a finished dish using the pastry.  It also says this 
"Kanafeh is made by drizzling a row of thin streams of 
flour-and-water batter onto a turning hot plate, so they dry into 
long threads resembling shredded wheat. The threads are then 
collected into skeins."

This shows making the actual pastry. 


I've never used kunafa myself, but modern recipes describe it as 
being soft like unbaked filo dough.  In fact shredded filo is 
suggested as a substitution, although it has a slightly different 


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