If using thicker, frozen konafa/kadiafi, just pour each of the butter in. Blend the butter evenly along with you arms, into your kanafeh shreds, ensuring it will get well coated and every strand is glistening. Butter is made up of Unwanted fat, milk and water solids. Unwanted fat, is excellent, http://chancenkdvm.blogs-service.com/18433942/a-review-of-greek-desserts