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Similar in appearance to vermicelli, konafa is a pastry used to make Middle Eastern sweet pastries. It is made by pouring a flour and water batter through a sieve onto a hotplate. The strands are swept off when set, but not cooked through. The pastry is then coated in melted butter and wrapped around a filling of walnut or pistachio and baked, or stuffed with cream or soft cheese. The uncooked pastry can be bought at Greek and Turkish shops and bakeries.

Special Note

Also known as — kadayif, kataifi, kunata, qata’if