Or any of the various other accepted spellings. As described below, this is a very thin, thread-like pastry, normally used to make sweet desserts, but it's trendy in gastronomy to mix things up, so it's been applied to a savoury dish in this case.

You could say something like: Langoustine tails in kadaif pastry


http://en.wikipedia.org/wiki/Kanafeh
Kanafeh (Arabic: كنافة), kadayıf (Turkish), kadaif (Albanian), kataifi, kadaifi (Greek κα(ν)ταΐφι), is a very fine vermicelli-like pastry used to make sweet pastries and desserts. It is sometimes known as shredded phyllo.

Kanafeh originated in the Palestinian city of Nablus in the modern-day West Bank, where it is filled with Nabulsi cheese.[1] Another name for kanafeh is knafeh Nabulsiyye. It plays a central role in Palestinian cuisine and is the most famous throughout the Arab world.

Kanafeh is also found in the Balkans and is a feature of Turkish, Greek, and Levantine cuisine.

Kanafeh is made by drizzling a row of thin streams of flour-and-water batter onto a turning hot plate, so they dry into long threads resembling shredded wheat. The threads are then collected into skeins.[2]

Another variant has a cheese filling and called knāfeh, kunāfah, or kunfeh (Arabic; كنفه (Turkish;Künefe).

Knafeh dough comes in three types:

* khishneh (Arabic خشنه) "rough", consisting of kadaif pastry, which looks like long thin noodle threads.
* na'ama (Arabic ناعمة) "fine", consisting of small pieces of semolina clustered together.
* mhayara (ِِArabic محيرة): which is a mixture of both khishneh and naa'ama.