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This is Palestinian knafeh — golden, gooey, and unapologetically rich. Crispy kataifi pastry, stretchy cheese, and that fragrant syrup to finish it off. We don’t shy away from the ghee — it’s what gives the pastry its signature crunch and balances the sweetness just right. The key? Low and slow on the stovetop, with constant…
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What is regular yeast, active or instant? What is water temperature. How do you add ingredients, around edge form well in middle, add oil to water, too many questions.Useless for beginners.😒😒😒😒😓😓😓
Not even remotely close, SMH!