Knafeh: A Sweet Journey to the Middle East
Knafeh, also spelled Kanafeh or Kunafa, is a beloved Middle Eastern dessert that transcends simple sweetness. It’s an experience, a symphony of textures and flavors that has captivated palates for centuries. Originating in the Levant region, Knafeh has become a culinary icon, enjoyed from bustling street food stalls to elegant restaurants.
At its heart, Knafeh is a cheese pastry soaked in a sugary, rose-water infused syrup. The cheese, traditionally Nabulsi, akkawi, or a blend, provides a salty, creamy counterpoint to the intense sweetness. The magic, however, lies in the crispy topping. There are two main varieties: Knafeh Nabulsieh, featuring a shredded phyllo dough (kataifi) exterior, and Knafeh Khishnah, which uses a semolina dough.
The kataifi version is made with thin, noodle-like strands of dough, meticulously layered and baked until golden brown and shatteringly crisp. The semolina version offers a slightly coarser texture and a nutty flavor. Regardless of the topping, both varieties are generously soaked in attar, the fragrant sugar syrup infused with rose water and sometimes orange blossom water.
Served hot and often adorned with crushed pistachios, Knafeh is more than just a dessert; it’s a cultural touchstone. It’s a symbol of hospitality, celebration, and shared moments. Each bite is a delightful contrast of textures – the soft, melting cheese, the crunchy topping, and the luscious syrup – creating a truly unforgettable culinary adventure. If you’re looking for a taste of the Middle East, Knafeh is a must-try, a sweet journey that will leave you craving more.