Knafe (kunafeh) recipe (2024)

FAQs

What is knafeh dough made of? ›

There are two popular types of Knafeh: Na'ameh, which is made with ground semolina dough called farkeh, and Khishneh, which is made with shredded phyllo dough called kataifi.

Knafeh (referred to with several spellings including kunafa, kanafeh, kunafeh, konafi, etc.) is a traditional, popular Middle Eastern pastry dessert that combines shredded filo/phyllo pastry strands (also called kataifi pastry; alternatively, you can use fine semolina dough) with a stuffed cheese filling, topped with ...

There are two different types of knafeh. Khishneh is rougher and topped with crunchy bits of kataifi (a pastry from shredded phyllo dough) while na'ameh is smooth and topped with farkeh (ground semolina dough). Regional variations alter the type of cheese or, in some cases, replace it entirely with cream or custard.

Then I heard that the West Bank city of Nablus had been awarded the Guinness World Record for the world's largest knafeh (Oh, to have been there that day!). Upon further research, I learned also that Nablus is regarded the epicenter of knafeh culture, purportedly making the world's best.

Like many other desserts, Knafeh isn't considered a healthy food due to its high sugar, fat, and calorie content. Made with pastry and drenched in a sweet sugary syrup. If you've ever had knafeh you'll know how heavy it is even after taking a couple of bites.

It is popular in the Middle East. In Arabic, the name may refer to the string pastry itself, or to the entire dessert dish. In Turkish, the string pastry is known as tel kadayıf, and the cheese-based dessert that uses it as künefe. In Turkey, it is called künefe.

Knafeh is a traditional Middle Eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region.

Now, let's talk about the taste. Imagine layers of soft, sweet, and cheesy goodness all wrapped up in a crispy, golden crust. It's like nothing you've ever tasted before, and trust me, you'll be hooked after one bite.

Initially, if you want to get your taste buds acquainted, we suggest you go for the Classic cheese Kunafa dessert. The best ingredients and culinary skills are celebrated in this masterpiece. Enjoy layers of tender, golden Kunafa pastry that enfold a sumptuous, ooey-gooey cheese filling.

Meaning of knafeh in English

a sweet food consisting of layers of pastry and soft cheese in a thick liquid made from sugar, originally eaten in the Middle East: Mike first introduced me to knafeh when we were on our honeymoon in Amman. Saffron gives the knafeh its distinctive color.

Which country invented knafeh? ›

The sweet dish—made with vermicelli-like dough soaked in sugar syrup, layered with soft cheese, drizzled with rosewater and topped with pistachios—has a lengthy history. It is undisputed that knafeh hails from Nablus, a Palestinian city in modern-day West Bank.

Now, if you're not familiar with kunafa, it's quite simply a dessert pie and there are many variations across the Arabic restaurants in town. So there's crunchy crust or soft, there's cheese or clotted cream, the Egyptians even do versions with mango or banana.

Baklava and Kunafa are both delicious Middle Eastern desserts that are popular in their own right. While baklava is made with layers of phyllo pastry and chopped nuts, kunafa is made with shredded phyllo dough or semolina pastry and a variety of fillings such as cheese, nuts, or cream.

Also spelled Kanafeh, Knafeh, and Künefe, but whatever the spelling they are all the same dessert. The ingredients are simple, with a cheese filling and a crunchy topping of shredded phyllo. Flavored with orange blossom water, and rose water, with a sweet syrup soaking through it all.

Künefe is a crispy cheese-filled dessert made with kadayıf (kah-dah-YUF'), which is a traditional shredded wheat dessert with pistachio filling. Künefe is served hot out of the oven so the cheese is soft and stringy.

Method for dough balls:

Mix flour, salt and baking powder in a large bowl. Add the oil and gradually mix in the water to form a soft dough. It should not be sticky. On a floured surface knead the dough for a few minutes.

Traditionally, filo dough is made from wheat flour, water and a small amount of oil or melted butter. Sometimes, a small amount of vinegar is added into the dough as well. It's first rolled out and then stretched by hand into very large, extremely thin sheets.

Kunafa is a sweet made with vermicelli in numerous Arabic countries especially during Ramadan. This sugar – soaked and tasty recipe will surely give you some sweet cravings. If your mouth is already watering, then we have got you covered with this easy Kunafa recipe. Kunafa is a recipe made with roasted vermicelli.