kataifi

• kadaifi, kadaif, kadayif, katayef, kataïf

Borrowed from Ottoman Turkish قطائف (kadaif), from Arabic قَطَائِف (qaṭāʔif).

• IPA^(key): /kəˈteɪ.fi/

• Audio (US):

  (file)

kataifi (uncountable)

1. A very fine vermicelli-like pastry used to make desserts in various Mediterranean and Middle Eastern cuisines, particularly Palestinian.
   • 2007 January 26, William Grimes, “Queens Now Has Less Feta, More Jellyfish”, in New York Times‎^[1]:

     I much prefer the five-year-old Agnanti, at the upper end of the neighborhood near Astoria Park, which offers unusual regional dishes like ntaka, a Cretan bread salad, and mustard-dipped shrimp kataifi.

   • 2009 [1985], Ayla Esen Algar, Complete Book Of Turkish Cooking, Routledge, →ISBN, page 300:

     Work until no lumps are left and the kataifi becomes light and fluffy. Toss the kataifi with 1⁄4 of the melted butter.

• qatayef

• kanafeh