Kanafeh

Kanafeh is a traditional Middle Eastern dessert made with thin noodle-like pastry, or alternatively fine semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream or nuts, depending on the region. It is popular in the Arab world, particularly the Levant and Egypt, and among Palestinians. In addition, variants are found in Turkey, Greece, and the Balkans, as well as in the Caucasus.

Etymology

The word kanafeh is derived from the Arabic verb kanafa, meaning to shelter or to cover. This could be a reference to the cheese filling being 'sheltered' by the pastry.

History

The origins of kanafeh are not well-documented. However, it is believed to have originated in the Palestinian city of Nablus, and is often known as Nabulsi kanafeh. The dessert is a staple of the city's cuisine, made with a distinct type of local cheese known as Nabulsi. It is traditionally prepared by the city's bakers, and is a popular breakfast meal.

Preparation

The preparation of kanafeh involves a cheese filling sandwiched between layers of shredded phyllo dough, or alternatively, a layer of semolina dough. The dessert is baked until the cheese is melted and the dough has turned a golden brown color. It is then soaked in a sweet syrup made from sugar, water, and a touch of rosewater or orange blossom water. The dessert is often garnished with crushed pistachios.

Variations

There are numerous regional variations of kanafeh. In some regions, the dessert is made with a thick layer of clotted cream (ashta) instead of cheese. In others, it is filled with nuts or soaked in honey. In Turkey, a version known as künefe is popular, made with a type of unsalted cheese and served hot, often with clotted cream (kaymak) or ice cream.

See also

• Baklava
• Turkish cuisine
• Arab cuisine
• Levantine cuisine
• Egyptian cuisine