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Kadayif

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Kadayif strands, used for preparing different desserts, including knafeh and tel kadayıf.
For a topical guide, see Outline of kadayif.

Kadaif, kadayif, kataifi, kadaifi, katayef or kataïf (Arabic: قطايف) is a type of shredded filo strands, used in the cooking of many Middle Eastern pastries and desserts, including the Arabic knafeh and Turkey's tel kadayıf.[1][2]

See also

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References

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  1. ^ John Ayto (2012). The Diner's Dictionary Word Origins of Food and Drink. OUP Oxford. p. 190. ISBN 978-0-19-964024-9.
  2. ^ Gil Marks (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. p. 905. ISBN 978-0-544-18631-6.


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