This Lebanese dessert is prepared at home one week before Easter fasting. It is our tradition, as well as my relatives’. It’s a way to end enjoying sweets and eating meaty and dairy products such as butter. It is a mediterranean dessert, also known in Turkey, Egypt.
There is another Lebanese dessert also called Knefeh, usually eaten at breakfast but it is very different from this one. It is made of semolina and topped with melted cheese, all coated with sugar syrup, eaten with a kind of bread, which I love alot, so incredibly delicious.
But Our Knefeh is made out of thin vermicelli-like dough filled with a mixture of pistachios or walnuts, sugar, orange blossom water and rose water, rolled up and baked.
The method of doing these threads consists of drizzling a row of thin streams of flour-and-water batter onto a turning hot plate, so they dry into threads, which are collected into skeins. I like to call it “hair”.
At our village, long time ago, housewives used to prepare these dough threads at home; my grandmother used to do it, as my father told us. I admire that alot. Imagine homemade dough, plus they used pure, fine margarine, which gives an amazing taste, as my parents tell us.
Nowadays, these hair-noodles are store-bought. And they are just delicious.
So I helped mom preparing the recipe, it’s a very easy dessert to make.