Noun

(-)

A very fine vermicelli-like pastry used to make desserts in various Mediterranean and Middle Eastern cuisines, particularly Palestinian.

* {{quote-news, year=2007, date=January 26, author=William Grimes, title=Queens Now Has Less Feta, More Jellyfish, work=New York Times citation

, passage=I much prefer the five-year-old Agnanti, at the upper end of the neighborhood near Astoria Park, which offers unusual regional dishes like ntaka, a Cretan bread salad, and mustard-dipped shrimp kataifi . }}