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{{Infobox prepared food
| name = Kanafeh
| image = Kanafeh Nabulsieh.jpg
| image_size = 260px
| caption = Kanafeh Nabulsieh from Nablus, Palestine
| alternate_name = kunafeh, kunafah, knafeh
| country = [[Antakya]], [[Turkey]]<ref name="google">{{cite book|title=Food Cultures of the World Encyclopedia|author=Albala, K.|date=2011|volume=1|publisher=Greenwood|isbn=9780313376269|url=https://books.google.com/books?id=NTo6c_PJWRgC|page=311|accessdate=2014-12-02}}</ref><ref>{{cite web|url=http://www.tartqueenskitchen.com/?p=1973|title=Knafeh كنافة: The Nabulsi Treat|publisher=tartqueenskitchen.com|accessdate=2015-12-21}}</ref><ref>{{cite book|last1=Magazine|first1=Culture|last2=Miller|first2=Laurel|last3=Skinner|first3=Thalassa|title=Cheese For Dummies|date=2012|publisher=John Wiley & Sons|isbn=9781118145524|url=https://books.google.ch/books?id=kwGk2e0N3V4C&pg=PA228&dq=#v=onepage&q&f=false|language=en}}</ref><ref>{{cite book|last1=Edelstein|first1=Professor Retired Nutrition and Dietetics Department Simmons College Sari|title=Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals|date=2010|publisher=Jones & Bartlett Publishers|isbn=9781449618117|url=https://books.google.ch/books?id=NQoWQTVcpVIC&pg=PA575&dq=#v=onepage&q&f=false|language=en}}</ref>
| region = [[Arab world]], [[Caucasus]], [[Turkey]], [[Greece]]
| year = 10th century<ref>{{cite book|last1=Roufs|first1=Timothy G.|last2=Roufs|first2=Kathleen Smyth|title=Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture|date=2014|publisher=ABC-CLIO|isbn=9781610692212|url=https://books.google.ch/books?id=M_eCBAAAQBAJ&pg=PA464&dq=#v=onepage&q&f=false|language=en}}</ref>
| creator =
| course =
| type = Dessert
| served = Hot
| main_ingredient = [[Sugar]], [[cheese]], [[pistachio]], [[rose water]], [[kaymak]]
| variations = Multiple
| calories =
| other =
}}
'''Kanafeh Künefe''' ([[Turkish language|Turkish: Künefe]], {{IPA-ar|kūˈnā:fā||Kanafeh AR.ogg}}, [[Palestinian Arabic|dialectal]]: {{IPA-ar|knāˈfei|}}) is a traditional [[Turkish cuisine|Turkish]] dessert made with cheese pastry soaked in sweet, sugar-based syrup.<ref>
*{{cite book|last1=Planet|first1=Lonely|last2=Robinson|first2=Daniel|last3=Crowcroft|first3=Orlando|last4=Maxwell|first4=Virginia|last5=Walker|first5=Jenny|title=Lonely Planet Israel & the Palestinian Territories|date=2015|publisher=Lonely Planet|isbn=9781743605479|url=https://books.google.ch/books?id=kpi9CQAAQBAJ&pg=PT646&dq=#v=onepage&q&f=false|language=en}}
*{{cite book|last1=Hammack|first1=Phillip L.|title=Narrative and the Politics of Identity: The Cultural Psychology of Israeli and Palestinian Youth|date=2011|publisher=Oxford University Press, USA|isbn=9780195394467|url=https://books.google.ch/books?id=7hkSDAAAQBAJ&pg=PA70&dq=#v=onepage&q&f=false|language=en}}
*{{cite book|last1=Young|first1=Ron|title=Crossing Boundaries in the Americas, Vietnam, and the Middle East: A Memoir|date=2014|publisher=Wipf and Stock Publishers|isbn=9781630875039|url=https://books.google.ch/books?id=Y8oSBQAAQBAJ&pg=PA203&dq=#v=onepage&q&f=false|language=en}}
*{{cite book|last1=Holland|first1=Mina|title=The Edible Atlas: Around the World in Thirty-Nine Cuisines|date=2014|publisher=Canongate Books|isbn=9780857868565|url=https://books.google.ch/books?id=wXH5AQAAQBAJ&pg=PT188&dq=#v=onepage&q&f=false|language=en}}
*{{cite book|last1=Pribble|first1=Aaron|title=Pitching in the Promised Land: A Story of the First and Only Season in the Israel Baseball League|date=2011|publisher=U of Nebraska Press|isbn=0803235496|url=https://books.google.ch/books?id=cRFapnspzRoC&pg=PA192&dq=#v=onepage&q&f=false|language=en}}
*{{cite book|last1=Albala|first1=Ken|title=At the Table: Food and Family around the World: Food and Family around the World|date=2016|publisher=ABC-CLIO|isbn=9781610697385|url=https://books.google.ch/books?id=-o28CwAAQBAJ&pg=PA170&dq=#v=onepage&q&f=false|language=en}}
*{{cite web|title=Sweet translations|url=http://www.restaurantbusinessonline.com/brandinsights/sweet-translations|website=Restaurant Business|language=en}}
</ref> It is popular throughout the Middle East.,<ref>{{cite web|last1=Alliance|first1=The Austin Food Blogger|title=The Austin Food Blogger Alliance Cookbook|url=https://books.google.ch/books?id=Y6p2CQAAQBAJ&pg=PT43&lpg=PT43&dq=#v=onepage&q&f=false|publisher=Arcadia Publishing|language=en|date=26 March 2013}}</ref> especially in the [[Levant]] and [[Egypt]],<ref>{{cite web|title=Knafeh|url=https://www.timeout.com/sydney/restaurants/knafeh|website=Time Out Sydney|language=en}}</ref> principally in the [[West Bank]].<ref>{{cite web|title=Cuisine|url=http://travelpalestine.ps/about/culture-heritage/cuisine/|website=TRAVEL PALESTINE|date=3 November 2011}}</ref> In addition in [[Turkey]], the [[Caucasus]] and [[Greece]].<ref>{{cite web|url=https://www.nestledessertsarabia.com/recipe-details/kunafa-bil-jibn/89|title=How to prepare Kanafah}}</ref>

Kanafeh is popularly known to have originated in the Palestinian city of [[Nablus]],<ref>{{cite web|title=Volunteer Palestine|url=https://www.volunteerpalestine.com/cuisine|website=Volunteer Palestine}}</ref><ref>{{cite book|last1=Alliance|first1=The Austin Food Blogger|title=The Austin Food Blogger Alliance Cookbook|date=2013|publisher=Arcadia Publishing|isbn=9781625840349|url=https://books.google.ch/books?id=Y6p2CQAAQBAJ&pg=PT44&dq=#v=onepage&q&f=false|language=en}}</ref> and is the most representative and iconic [[Palestinian cuisine#Sweets|Palestinian dessert]].<ref>{{cite book|last1=Nasser|first1=Christiane Dabdoub|title=Classic Palestinian Cuisine|date=2013|publisher=Saqi|isbn=9780863568794|url=https://books.google.ch/books?id=HT8hBQAAQBAJ&pg=PT129&dq=#v=onepage&q&f=false|language=en}}</ref><ref>{{cite web|title=Is Knafeh Israeli or Palestinian?|url=https://www.haaretz.com/jewish/food/1.596995|website=Haaretz|language=en|date=4 June 2014}}</ref> ''Kanafeh Nabulsieh'' enjoys continued fame, partly due to its use of a white-[[Brined cheese|brine cheese]] called [[Nabulsi cheese|Nabulsi]].<ref name="IMEU2">{{cite web |url=http://imeu.net/news/article008132.shtml |title=Cuisine |accessdate=2008-04-24 |date=16 January 2006 |publisher=[[Institute for Middle East Understanding]] |deadurl=yes |archiveurl=https://web.archive.org/web/20080720073112/http://imeu.net/news/article008132.shtml |archivedate=20 July 2008 |df= }}</ref><ref>{{cite book|last1=Tamime|first1=editors, R.K. Robinson, A.Y.|title=Feta and related cheeses|date=1996|publisher=Woodhead Pub.|location=Cambridge, England|isbn=1855732785}}</ref>

==Etymology==
The word ''kunāfah'' ({{lang-ar|كنافة}}) is derived from the verb ''kanaf'' ({{lang-ar|كَنَف}}) meaning ''to shelter''.<ref>{{cite web|last1=Team|first1=Almaany|title=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|url=https://www.almaany.com/ar/dict/ar-ar/%D9%83%D9%86%D8%A7%D9%81%D8%A9/|website=www.almaany.com|language=en}}</ref>

==Preparation==
[[File:Knafe on a plate.jpeg|right|thumb|mbrwma (''twined'') kanafeh]]
There are many types of Kanafeh pastry:<ref>{{cite web|title=Knafeh|url=https://nivskitchen.wordpress.com/2014/07/21/knafeh/|website=Nivin's Kitchen|date=21 July 2014}}</ref><ref>{{cite web|title=Kunafa|url=http://www.sampateek.com/en/recipe/kunafa-0|website=Sampateek|language=en|date=9 October 2013}}</ref><ref>{{cite web|title=Arabic knafeh|url=https://chefindisguise.com/2016/03/18/arabic-knafeh/|website=Chef in disguise|date=18 March 2016}}</ref>
* ''khishnah'' ({{lang-ar|خشنة}}, rough): crust made from long thin noodle threads.
* ''na'ama'' ({{lang-ar|ناعمة}}, fine): semolina dough.
* ''mhayara'' ({{lang-ar|محيرة}}, mixed): a mixture of ''khishnah'' and ''na'ama''.
* ''mbrwma'' ({{lang-ar|مبرومة}}, twined): prepared with noodles.{{citation needed|date=January 2018}}

The pastry is traditionally heated in [[semneh]], however, butter, margarine and palm oil can be used as well. Soft white cheese, such as [[Nabulsi cheese]], is then spread onto the pastry and then topped with more pastry. In ''khishnah kanafeh,'' the cheese is rolled in the pastry. A thick syrup of sugar, water, and a few drops of [[rose water]] or [[orange blossom]] water is poured on the pastry during the final minutes of cooking. Often the top layer of pastry is tinted with red [[food coloring]] (a modern shortcut, instead of baking it for long periods of time). Crushed [[pistachio]]s are sprinkled on top as a garnish.

==Variants==
=== Kanafeh Nabulsieh ===
[[File:Kinafa.jpg|thumb|right|A ''siniyyeh'' ([[tray]]) of Kanafeh]]
Kanafeh was first mentioned in the 10th century.<ref>{{cite book|last1=Roufs|first1=Timothy G.|title=Sweet Treats around the World: An Encyclopedia of Food and Culture|date=2014|publisher=ABC-CLIO|page=464|url=https://books.google.com/books?id=M_eCBAAAQBAJ&pg=PA464&dq=Knafeh+Nablus&hl=en&sa=X&ved=0CDEQ6AEwAjgKahUKEwiexbHFgJHIAhVMkh4KHU5gBps#v=onepage&q=Knafeh%20Nablus&f=false}}</ref><!-- it would be nice if this source told us the 10th century source! -->

It is generally believed to have originated in the [[Palestinian people|Palestinian]] city of [[Nablus]],<ref>{{cite book|last1=Edelstein|first1=Sari|title=Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals|date=2010|publisher=Jones & Bartlett Publishers|page=575|url=https://books.google.com/books?id=NQoWQTVcpVIC&pg=PA575&dq=Knafeh+Nablus&hl=en&sa=X&ved=0CEgQ6AEwBmoVChMIg5q8toCRyAIVS6oeCh1cOQPM#v=onepage&q=Knafeh%20Nablus&f=false}}</ref><ref>{{cite book|last1=Arafat-Roy|first1=Sahar|editor1-last=Broyles|editor1-first=Addie|title=The Austin Food Blogger Alliance Cookbook|date=2013|publisher=The History Press|page=43|url=https://books.google.com/books?id=xzP4L7Ok-7IC&pg=PA43&dq=Knafeh+Nablus&hl=en&sa=X&ved=0CCUQ6AEwAGoVChMIg5q8toCRyAIVS6oeCh1cOQPM#v=onepage&q=Knafeh%20Nablus&f=false|chapter=Sweet Baked Phyllo With Cheese (Knafeh)}}</ref><ref>{{cite book|last1=Abu Shihab|first1=Sana Nimer|title=Mediterranean Cuisine|date=2012|publisher=AuthorHouse|page=74|url=https://books.google.com/books?id=7kgVTx41NbYC&pg=PA74&dq=Kunafa+Nablus&hl=en&sa=X&ved=0CCUQ6AEwAGoVChMI6df_2oCRyAIVzrgeCh3UcgyJ#v=onepage&q=Kunafa%20Nablus&f=false}}</ref> hence the name ''Nabulsieh''. Nablus is still renowned for its kanafeh, which consists of mild white cheese and shredded wheat surface, which is covered by [[sugar syrup]].<ref>[http://imeu.net/news/article00258.shtml Cuisine] {{webarchive|url=https://web.archive.org/web/20070804160904/http://imeu.net/news/article00258.shtml |date=2007-08-04 }} Institute for Middle East Understanding</ref> In the [[Levant]] and [[Egypt]], this variant of ''kanafeh'' is the most common. The largest plate of kanafeh was made in [[Nablus]]<ref>[http://www.itnsource.com/shotlist//RTV/2009/07/20/RTV1348509/ WEST BANK: Palestinian Knafeh enters Guinness World Records].</ref> in an attempt to win a Palestinian citation in the ''[[Guinness World Records]]''. It measured 75×2 meters and weighed 1,350 kilograms.<ref>{{cite web|title=Largest-ever kunafa to break Guinness world record in Nablus|url=http://www.maannews.com/Content.aspx?id=211397|website=Maan News Agency}}</ref><ref>{{cite news|last1=France-Presse|first1=Agence|title=Giant West Bank cake aims for Guinness record|url=http://news.abs-cbn.com/classified-odd/07/21/09/giant-west-bank-cake-aims-guinness-record|work=ABS-CBN News}}</ref>

===Kadayıf and künefe===
{{anchor|kadayıf|kadayif|kunefe|künefe}}
[[Image:Turkish künefe and tea.jpg|thumb|220px|Turkish künefe and [[Turkish tea]]]]
The [[Turkey|Turkish]] variant of the pastry kanafeh is called ''künefe'' and the wiry shreds are called ''tel kadayıf''. A semi-soft cheese such as ''Urfa peyniri'' (cheese of [[Şanlıurfa Province|Urfa]]) or ''Hatay peyniri'' (cheese of [[Hatay Province|Hatay]]), made of raw milk, is used in the filling.<ref>http://www.politikcity.de/forum/internationale-k%FCche-d%FCnyanin-mutfa/19192-k%FCnefe.html{{dead link|date=December 2017 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref name="nobelio">{{cite web|url=http://www.nobelio.de/essen-und-trinken/kunefe-ein-ausergewohnliches-dessert-2994.html|title=Künefe &#8211; ein außergewöhnliches Dessert|publisher=nobelio.de|accessdate=2014-12-02}}</ref> In making the ''künefe,'' the ''kadayıf'' is not rolled around the cheese; instead, cheese is put in between two layers of wiry ''kadayıf''. It is cooked in small copper plates, and then served very hot in syrup with clotted cream (''[[kaymak]]'') and topped with pistachios or walnuts. In the Turkish cuisine, there is also yassı kadayıf and [[ekmek kadayıfı]], none of which is made of wiry shreds.

===Riştə Xətayi===
This type of Azerbaijani variant is prepared in [[Tabriz]], [[Iran]]. "Riştə Xətayi" consists of meshed shreds, and is typically cooked in [[Ramadan]] in the world's biggest covered [[Bazaar of Tabriz]]. It is made of chopped walnuts, cinnamon, ginger, [[Rosa × damascena#Culinary uses|powder of rose]], sugar, water, [[rose water]] and olive oil.<ref name="ahrabnews">{{cite web|url=http://www.ahrabnews.com/vglippaz.t1aputkcczb2t.x.html|title=اهراب نیوز - تصویری/ رشته ختایی؛ شیرینی مخصوص تبریز برای رمضان|author=Behnegarsoft.com|publisher=ahrabnews.com|accessdate=2014-12-02|deadurl=yes|archiveurl=https://web.archive.org/web/20141006113455/http://www.ahrabnews.com/vglippaz.t1aputkcczb2t.x.html|archivedate=2014-10-06|df=}}</ref>

===Kadaif===
{{anchor|kadaif|kadaifi|kataifi|καταϊφι|κανταϊφι}}
[[File:Kataifi - Vanilla Lounge.jpg|thumb|Greek ''kataifi'']]
In this variant, called also {{lang|el|καταΐφι}} (''kataïfi'') or {{lang|el|κανταΐφι}} (''kadaïfi'') in Greek, the threads are used to make various forms of pastries, such as tubes or birds' nests, often with a filling of chopped nuts as in [[baklava]].

A Bosnian style ''kadaif'' pastry is made by putting down a layer of wire ''kadaif'', then a layer of a filling of chopped nuts, then another layer of wire ''kadaif''. The pastries are painted with melted butter, baked until golden brown, then drenched in sugar or honey syrup.<ref name="kuhar">{{cite web|url=http://www.kuhar.ba/recepti/deserti/kadaif/|title=Kadaif &#124; Kuhar.ba - Hrana, recepti, zdravlje|publisher=kuhar.ba|accessdate=2014-12-02}}</ref>

==See also==
* [[Ekmek kadayıfı]], Turkish bread custard
* [[List of pastries]]
* [[Palestinian cuisine]]
* [[Phyllo]]
* [[Qatayef]], a dumpling-like confection involving some of the same ingredients

== Gallery ==
<gallery mode="packed" heights="150">
File:Knafeh 2009.jpg|The kanafeh in Nablus in 2009.
File:Jerusalem Kanafeh (3783936961).jpg|Kanafeh in Jerusalem
File:Kunafeh.jpg|Fine (na'ama) kanafeh
File:كنافة نابلسية.jpg|Kanafeh Nabulsieh
File:Kanafeh.jpg|Kanafeh shop in [[East Jerusalem]]
</gallery>

==References==
{{reflist}}

==External links==
* {{commons-inline}}

{{Middle East topic |title=[[Middle Eastern cuisine]] |prefix=Cuisine of}}
{{Cuisine of Lebanon}}
{{Cuisine of Turkey}}
{{pastries}}

[[Category:Arabic words and phrases]]
[[Category:Arab cuisine]]
[[Category:Arab desserts]]
[[Category:Arab pastries]]
[[Category:Ottoman cuisine]]
[[Category:Assyrian cuisine]]
[[Category:Azerbaijani cuisine]]
[[Category:Egyptian cuisine]]
[[Category:Greek cuisine]]
[[Category:Israeli cuisine]]
[[Category:Jordanian cuisine]]
[[Category:Lebanese cuisine]]
[[Category:Levantine cuisine]]
[[Category:Palestinian cuisine]]
[[Category:Syrian cuisine]]
[[Category:Turkish cuisine]]
[[Category:Desserts]]
[[Category:Middle Eastern cuisine]]
[[Category:Pastries]]
[[Category:Cheese dishes]]

Revision as of 16:44, 27 March 2018

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