Kanafeh

Kanafeh, a beloved Middle Eastern dessert, features thin, noodle-like pastry or fine semolina dough soaked in sweet syrup. Depending on the region, it’s layered with cheese, clotted cream, or nuts. This delightful treat is a staple in the Arab world, particularly in the Levant, Egypt, and among Palestinians. Variants of kanafeh can also be found in Turkey, Greece, the Balkans, and the South Caucasus.

In Arabic, it’s often called kunāfa, though the name varies by location. The most famous version is knafeh nabulsiyeh, originating from Nablus in Palestine. The word kanafeh has entered English from Levantine or Egyptian Arabic, leading to various spellings.

The history of kanafeh stretches back centuries. Some accounts suggest it was created to sustain caliphs during Ramadan. Early recipes for similar dishes appear in historical texts, with the modern version evolving over time.

To prepare kanafeh, you heat the pastry in butter, layer it with cheese, then top it with more pastry and a sugar syrup flavored with rose or orange blossom water. Crushed pistachios are frequently sprinkled on top as a garnish.

There are many types of kanafeh, including Kanafeh Nabulsieh from Nablus, Turkey's künefe and tel kadayıf, Azerbaijan's Riştə Xətayi, and Greece's Kadaif. Each has unique ingredients and methods of preparation.

A fun fact: in 2017, Antakya, Turkey, created the world’s largest plate of künefe, measuring 78 meters long and weighing 1,550 kilograms. Nablus had made previous record attempts in 2009. However, according to the Guinness World Records website, there isn’t an official record holder for the largest kanafeh dish at the moment.