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Knafeh

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Knafeh
Alternative names
  • Kunafeh
  • Kunafa
  • Kanafeh
  • Konafi
  • Kunaftah
  • Künefe
  • Kinafa
TypeDessert
Place of originNablus, Palestine (Knafeh Nabulseyeh)[1]
Region or stateArab world
Serving temperatureWarm, room temperature, or cold (qishta variety)
Main ingredients
VariationsMultiple

For the Ottoman desert, see Kadayıf. For the folded pancake, see Qatayef.

Knafeh[2] (Arabic: كنافة) is a traditional Arab dessert made with spun pastry dough[3][4] layered with cheese and soaked in a sweet, sugar-based syrup called attar.[5] Knafeh is a popular throughout the Arab world, especially in the Levant,[6] and is often served on special occasions and holidays.[5][7][8] The most common variant of knafeh in Jordan and Palestine, Knafeh Nabulseyeh, originated in the Palestinian city of Nablus.[1][6][9]

Etymology

The English language borrows the word "knafeh" from Levantine and Egyptian Arabic, and widely transliterates it as kanafeh, kenafeh, knafeh, kunafah, kunafeh, konafa, knéfé, kunafa, and similar variations.[10][11]

The ultimate origin of the word knafeh is debated. Some sources state that it comes from the Coptic Egyptian word "kenephiten", meaning a bread or cake.[12][13][10][14] Another view is that it comes from a Semitic root with a meaning of "side" or "wing", and from the Arabic kanafa, "to flank or enclose".[15][16] Early uses are found in stories like One Thousand and One Nights.[10]

History

A common story is that the knafeh was created to satisfy the hunger of caliphs during Ramadan. The story, which dates in writing as early as the 10th century, is variously said to have occurred in Fatimid Egypt[17][18][19] or in the Umayyad Caliphate in Damascus, Syria, where Levantine dessert makers preparing it for Mu'awiya I.[20][21]

Homemade Knafeh from Feast: Food of the Islamic World by Anissa Helou, page 444

Ibn Sayyar al-Warraq's tenth century Arabic cookbook, Kitab al-Tabikh (Book of Dishes), which documented many recipes from Abbasid courts, does not mention or describe knafeh. However, it does feature a chapter on qatayif, an Arabic pancake dumpling dessert that originated in the Fatamid Empire.[22][5] The 13th century anonymous cookbook, Kitab al tabikh fi-l-Maghrib wa-l-Andalus (Book of Dishes from Maghreb and Al-Andalus), however gives a number of recipes for knafeh, which is describes as pancake dumpling thinner that qatayif prepared on a flag pan. Some of the knafeh recipes in the cookbook are layered with fresh cheese, baked, and topped with honey and rose syrup.[23][5]

Ibn al-Jazari gives an account of a 13th-century Mamluk period market inspector who rode through Damascus at night ensuring the quality of knafeh, qatayif, and other foods associated with Ramadan.[24] Over time, new knafeh preparation methods were developed, including a technique of dripping thin batter onto a metal sheet from a perforated container, creating hair-like strings. A mid-15th century Ottoman Turkish translation of Muhammad bin Hasan al-Baghdadi's Kitab al-Tabikh added several new contemporary knafeh recipes, though it does not specify where they originated.[25] Today, knafeh is served throughout the Middle East, although it is "particularly associated with Nablus"[1] and considered to be a "cultural touchstone for Palestinian identity".[3]

Common variants

Knafeh Nabulseyeh served in a Nablus souk, or street market

Knafeh Nabulseyeh (Nablus, Palestine)

Knafeh Nabulseyeh originated in the Palestinian city of Nablus,[6][9] hence the name Nabulseyeh (also spelled as Nabilsiyeh).[6] Nablus is still renowned in for its knafeh, which "is filled with the city’s trademark firm, white, salty nabulsi cheese" and covered with sweet syrup.[1][26] Today, Knafeh Nabulseyeh is the most common variant of knafeh in Jordan and Palestine.[6] As a result, "many historians" consider Nablus to be the modern-day knafeh capital.[3]

In 2009, residents of Nablus baked a 246 foot long[27] tray of Knafeh as "part of a month-long Nablus shopping festival event."[28] Palestinian Prime Minister Salam Fayyad and United States Consul General in Jerusalem Jacob Walles attended the unveiling ceremony.[28] In his event remarks, Fayyad declared that, “Today Nablus became not only famous as a producer of knafeh, but also as producer of hope for all of Palestine.”[3]

Knafeh Ghazawiya (Gaza Strip, Palestine)

Knafeh Ghazawiya is a Palestinian variant of knafeh unique to the Gaza Strip. It is made with a variety of Gazan nuts and spices, with "nutmeg and cinnamon replacing the cheese."[29]

Künefe (Hatay, Turkey)

Künefe is a variant of knafeh believed to have originated in Hatay Province, Turkey.[30][31] It is filled with a mozzarella-like local Hatay cheese and coated in "a syrup made of water, sugar and lemon juice."[30] In 2012, the EU Commission approved Antakya Künefesi, a variant of kadayif and künefe as Protected Geographical Indication (PGI).[31] In 2017, a 78 meter long tray of künefe was prepared and served in Hatay, with mayor Lütfü Savaş in attendance.[32]

Preparation

Mabruma (twined) knafeh

There are many several types of knafeh pastry:[33][better source needed]

  • khishnah (Arabic: خشنة, rough): a crust made from long thin noodle threads.
  • nāʿimah (Arabic: ناعمة, fine): a semolina dough.
  • muhayara (Arabic: محيرة, mixed): a mixture of khishnah and na'ama.
  • mabruma (Arabic: مبرومة, twined): a noodle pastry

The knafeh pastry is heated in butter, margarine, palm oil, or traditional semneh, spread with soft sweet cheese, such as Nabulsi cheese, and topped with additional pastry. In khishnah knafeh the cheese is rolled in the pastry. During the final minutes of cooking, thick sweet sugar syrup, water, and a few drops of rose water or orange blossom water are poured on the pastry. The top layer of pastry is sometimes tinted with red or orange food coloring (a modern shortcut, instead of baking it for long periods of time), and crushed pistachios are often sprinkled on top as a garnish.[1]

  • Knafeh in Jerusalem
    Knafeh in Jerusalem
  • Knafeh shop, old city of Jerusalem
    Knafeh shop, old city of Jerusalem
  • Knafeh Nabulseyeh
    Knafeh Nabulseyeh
  • Soft Knafeh filled with Nabulsi cheese
    Soft Knafeh filled with Nabulsi cheese
  • Knafeh coated with pistachio
    Knafeh coated with pistachio
  • Turkish künefe
    Turkish künefe
  • Knafeh served with ice cream
    Knafeh served with ice cream
  • A traditional knafeh maker in Cairo
    A traditional knafeh maker in Cairo

See also

References

  1. ^ a b c d e Tamimi, Sami; Wigley, Tara (2024-10-08). "Sami Tamimi and Tara Wigley's knafeh nabulseyeh". The Guardian. ISSN 0261-3077. Retrieved 2024-12-12.
  2. ^ "knafeh". dictionary.cambridge.org. Retrieved 2021-08-14.
  3. ^ a b c d Nissenbaum, Dion (2023-01-04). "A Trendy Dessert Stirs Up a Sticky Debate". Wall Street Journal. ISSN 0099-9660. Retrieved 2024-12-12.
  4. ^ The World Religions Cookbook. Greenwood Press. 2007. p. 158. ISBN 9780313342639.
  5. ^ a b c d Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. pp. 33, 661–662. ISBN 9780199677337 – via Google Books.
  6. ^ a b c d e Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. ISBN 9781449618117.
  7. ^ "Knafeh". Time Out Sydney.
  8. ^ Nasser, Christiane Dabdoub (2013). Classic Palestinian Cuisine. Saqi. ISBN 9780863568794.
  9. ^ a b Abu Shihab, Sana Nimer (2012). Mediterranean Cuisine. AuthorHouse. p. 74. ISBN 9781477283097.
  10. ^ a b c "Etymological Dictionary of Arabic". Bibliotheca Polyglotta. University of Oslo. Retrieved 11 October 2020.
  11. ^ Marks, Gil (17 November 2010). "Kanafeh/Kadayif". Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 9780544186316 – via Google Books.
  12. ^ Perry, Charles (26 May 1999). "The Dribble With Pastry". Los Angeles Times. ISSN 0458-3035. Archived from the original on 7 December 2015. Retrieved 2018-07-12 – via LA Times.
  13. ^ Youssef, Aḥmad Abdel-Hamid (2003). From Pharaoh's Lips : Ancient Egyptian Language in the Arabic of Today. Cairo: American University in Cairo Press. pp. 46–47. ISBN 9781617974762. OCLC 897473661.
  14. ^ Goldstein, Darra, ed. (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 447. ISBN 9780199313396 – via Google Books.
  15. ^ The Editors of the American Heritage Dictionaries. "Appendix II - Semitic Roots". American Heritage Dictionary. Houghton Mifflin Harcourt. Retrieved July 12, 2018.
  16. ^ Team, Almaany. "Definition and meaning of Kanafeh in Arabic in the dictionary of the meanings of the whole, the lexicon of the mediator, the contemporary Arabic language - Arabic Arabic dictionary - Page 1". www.almaany.com.
  17. ^ Roufs, Timothy G.; Roufs, Kathleen Smyth (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 464. ISBN 9781610692212.
  18. ^ Wright, Clifford A. (1999). A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes. William Morrow Cookbooks. ISBN 978-0-688-15305-2.
  19. ^ Al-awsat, Asharq (4 October 2007). "The Ramadan Experience in Egypt - ASHARQ AL-AWSAT English Archive". ASHARQ AL-AWSAT English Archive. Retrieved 2018-06-18.
  20. ^ "Kunafa, Qatayef: Ramadan's most favorite desserts". Cairo Post. 6 July 2015. Archived from the original on 2018-07-12. Retrieved 2018-07-12.
  21. ^ "20 places to get amazing kunafa and Arabic sweets in the UAE". gulfnews.com. 2021-04-14. Retrieved 2023-12-24.
  22. ^ Nasrallah, Nawal (2007). Annals of the caliphs' kitchens : Ibn Sayyār al-Warrāq's tenth-century Baghdadi cookbook. Brill. pp. 39, 43, 420. ISBN 9789047423058.
  23. ^ "An Anonymous Andalusian Cookbook of the 13th Century". www.daviddfriedman.com. Retrieved 2018-07-12. See also contents and footnotes.
  24. ^ Sato, Tsugitaka (31 October 2014). Sugar in the Social Life of Medieval Islam. BRILL. ISBN 9789004281561 – via Google Books.
  25. ^ Isin, Mary (8 January 2013). Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts. I.B.Tauris. pp. 193–194. ISBN 9781848858985 – via Google Books.
  26. ^ Cuisine Archived 2007-08-04 at the Wayback Machine Institute for Middle East Understanding
  27. ^ "The World's Best Knafeh". Travel. 2010-03-24. Retrieved 2024-12-12.
  28. ^ a b "World's largest Kunafa pastry". Arab News. 2009-07-19. Retrieved 2024-12-12.
  29. ^ Berger, Miriam. "The Palestinian dessert few can enjoy". www.bbc.com. Retrieved 2021-12-04.
  30. ^ a b Tokyol, Gonca. "Künefe: The beloved dessert rebuilding Turkey". BBC. Retrieved 2024-12-12.
  31. ^ a b Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2022/C 433/24
  32. ^ "78-meter-long künefe dessert eaten in 20 minutes in Turkey's Hatay". Hürriyet Daily News. Retrieved 2018-07-14.
  33. ^ "Kunafa". Sampateek. 9 October 2013. Archived from the original on 9 November 2017. Retrieved 8 November 2017.
  • Media related to Kanafeh at Wikimedia Commons
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