The traditional way of making ‘saç kadayıf’ (or: ‘tel kadayıf’). Kadayıf is a half-baked pasta, that is used to make several kinds of sweet pastry; ‘saç’ means ‘hair’, and ‘tel’ = ‘yarn’.
The pastries themselves are called ‘kadayıf’ too: ‘Kadayıf dolması’ (filled kadayıf), ‘Kaymaklı ekmek kadayıfı’ (bread-like kadayıf with cream),’ Cevizli kadayıf’ (= with walnuts), etc.
If peynir (white cheese) is used in the pastry, it is called ‘künefe’, for example: ‘Antakya künefesi’ (Kunefe from Antakya), which is a speciality of the local cuisine.

Correspondent: J.M.Criel, Antwerpen.
Source: (amongst others) Vikipedia.