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Kanafeh also called Kadaif or Kadaifi in Albania and Greece respectively is a sweet treat found across the Arab world as well as in some neighbourhoods in Western Europe with a high proportion of immigrants from this area.
Personally I think you can't beat Kanafeh from its home zone - Palestine. Although I also really enjoyed it in Jordan where there are tonnes of Palestinians. Originally from Nablus, it's a pastry snack that should include Nablusi white cheese in to be made by the traditional recipe. Outside of Nablus this isn't easily acquired though.
I'd love to give Kanafeh a go at home but it sounds like a lot of hard work and I'm not quite sure I understand the process of making it even having read up on it!
The taste is unbelievably sweet though as the saltless white cheese is covered in thin strands of pastry that resemble dried coconut or shredded wheat which are then drenched in additional syrup having already been cooked in syrup. It's very sweet and undoubtedly very calorific but the chances are that if you are travelling in the area and eating it - you are getting plenty of exercise and needn't worry about the small details!
Making it at home though could be a recipe for disaster and will almost certainly lead to obesity!
A very fine vermicelli-like pastry used to make sweet pastries and desserts. It is sometimes known as shredded phyllo.