Knafeh

Knafeh (also spelled Kanafeh, Kunafah, and other variations) is a Levantine cheese pastry soaked in sweet, sugar-based syrup, typical of the regions belonging to the former Ottoman Empire. It is a popular dessert enjoyed throughout the Middle East and beyond.

Overview:

Knafeh is traditionally made with thin, noodle-like pastry (kataifi) or fine semolina dough, which is soaked in butter or oil, and layered over a bed of soft, white cheese, such as Nabulsi cheese. The entire pastry is then baked or pan-fried until golden brown and crispy. Once cooked, it is immediately drenched in a fragrant sugar syrup infused with rose water or orange blossom water. Sometimes, ground pistachios are sprinkled on top as a garnish.

Variations:

Several regional variations of knafeh exist, differing in the type of pastry used, the type of cheese, and the preparation method. Some notable variations include:

• Knafeh Nabulsiyeh: This is perhaps the most well-known version, originating from the city of Nablus. It is characterized by its use of Nabulsi cheese, a salty white cheese, and kataifi pastry, giving it a coarse, stringy texture.

• Knafeh Nabulsia: A variation of Nabulsiyeh.

• Knafeh Mabroumeh: This variation uses finely shredded knafeh dough that is rolled into a log shape before baking.

• Knafeh Na'ameh: Uses a smoother, finer semolina dough instead of kataifi.

Consumption:

Knafeh is often eaten hot and fresh, and is a popular choice for breakfast, dessert, or as a snack at any time of day. It is frequently served with a cup of strong Arabic coffee or tea.

Cultural Significance:

Knafeh holds a significant place in Middle Eastern culture, often associated with celebrations, gatherings, and special occasions. It is a symbol of hospitality and generosity, commonly shared with friends and family.