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ISO: knafe/knafi recipe - questions

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hi,

i'm not quite sure of this -- shredding - just tear into thin strips? by hand or cutting with a knife/scissors? also the ricotta - just plain ricotta or add other ing. to make it firm enough to form into patties? it just doesn't seem like the cheese alone would be able to form firm patties. can the ricotta just be layered, as in lasagna?

thank u!

zahava
MsgID: 0310653
Shared by: Zahava -- Israel
In reply to: Recipe: Knafe, a Lebanese pastry (2) (Repost)
Board: International Recipes at Recipelink.com
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