The origin of the Knafeh may date back to the time of the Abbasid Caliphate in 9th century Baghdad. Gil Marks, author of “Encyclopedia of Jewish Food,” writing about the “early adoption and production of this pastry by the Jewish community,” relates how the Caliphs’ cooks made a “crepe-like” pastry called qata’if wrapped around almond cream and drizzled with honey. By the 13th century, Middle Eastern cooks began to bake “thinly sliced … qata’if and tossed the shreds with honey,” but the preparation was later modified whereby the qata’if batter was poured “into thin lines onto the metal sheet.” This new method of cooking the dough became known as Kadayif or Knafeh, a variation of the word qata’if. #Palestine
Posted on: Thu, 25 Sep 2014 16:03:41 +0000
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