Kunafa

Kunafa (also spelled Kanafeh, Kunafeh or Künefe) 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, variations of Kunafa are found in Turkey, Greece, and the Balkans, as well as in the Caucasus.

History

The origin of Kunafa is attributed to the city of Nablus in the West Bank, which is renowned for its "Kunafa Nabulsia", made with white-brine cheese called Nabulsi. It is believed to have originated in the Palestinian territories during the Fatimid Caliphate.

Preparation

Kunafa is made by drizzling a thick batter into a hot pan in thin lines to create the pastry. This is often done using a tool called a dakakeen, which is a type of large pastry bag. The pastry is then mixed with butter or oil and layered with a cheese such as Mozzarella or Ricotta. A layer of more pastry is added on top, and the dish is then baked until the cheese is melted and the pastry is crispy and golden brown. After baking, a sweet syrup, which may be flavored with rose or orange, is poured over the Kunafa and it is often garnished with crushed pistachio nuts.

Variations

There are many regional variations of Kunafa. In Lebanon, for example, the pastry is often colored with orange food coloring, while in Jordan, the Kunafa is often made with a layer of bread crumbs. In Turkey, the dessert is known as Künefe and is made with a cheese called Hatay.

Cultural significance

Kunafa is often served during Ramadan after the Iftar meal. In addition, it is often used in celebrations, weddings, and other important events.