THE SINGLE BEST STRATEGY TO USE FOR PISTACHIO KNAFEH CHOCOLATE BAR

The earthy, marginally sweet tastes of the nut unquestionably arrived via and ended up both equally softened (didn’t turn out to be overwhelming or bitter) and brightened (like boosting the colour on a photo with no blowing out the light) because of the creamy tahini.I've adopted your recipe but two attempts the kataifi went soggy and unpalatable