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Kanafeh

From Wikipedia, the free encyclopedia

Kanafeh

Type Dessert

Kenafeh (Arabic: كنافة kanāfah), also spelled knafeh, kunafeh, or kunafah, is a traditional Arab cheese pastry soaked in sweet syrup popular in the eastern Mediterranean cuisines.

Contents  [hide]

1 Preparation

2 Variants

2.1 Ka'ket Kanafeh

2.2 Kadayıf and Künefe

2.3 Kadaif

3 World records

4 See also

5 References

[edit]Preparation

Turkish kanafeh (künefe)

Kanafeh pastry comes in three types:

khishnah (Arabic خشنه) (rough) - crust made from long thin noodle threads;

na'ama (Arabic ناعمة) (fine) - semolina dough;

mhayara (Arabic محيرة) (confused) - a mixture of khishnah and na'ama.

The pastry is heated with butter, margarine or palm oil, then spread with soft white cheese such as Nabulsi cheese, and topped with more pastry. In khishnah kanafeh the pastry is rolled around the cheese. 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 orange food coloring. Crushed green pistachios are sprinkled on top as a garnish.

The city of Nablus is especially renowned for its kanafeh.[1]

Jerusalem kanafeh is a neon orange pastry with a crust of shredded phyllo dough or semolina filled with soft goat cheese and drenched in syrup. It is especially popular during Ramadan.

[edit]Variants

Kanafeh in a pan

Kanafeh

[edit]Ka'ket Kanafeh

This variant is popular across the Levant and Turkey, where it can be eaten for breakfast or even for dinner as a main meal; but it is primarily considered a dessert. Eaten as a layered treat or helwah[clarification needed], it may also be placed in a special bread[which?] and sprinkled with sesame seeds. It is traditionally served alongside, or drenched in, a thick, sugar-based, honey-based, or glucose-based syrup called qattar or attar.

[edit]Kadayıf and Künefe

The Turkish variant of the pastry kanafeh is called künefe, and the bunch of wirey shreds that it is based on is called kadayıf. A semi-soft cheese such as mozzarella is used in the filling.[2] In making the künefe, the kadayıf is not rolled around the cheese; instead, cheese is put in between two layers of wire kadayıf. This is cooked in small copper plates, and then served very hot, in syrup, with clotted cream (kaymak), and pistachios or walnuts. (Compare with kadaif.)

[edit]Kadaif

In this variant, called also καταϊφι or κανταϊφι in Greek (kataïfi or kadaïfi), the threads are used to make pastries of various forms (tubes or nests), often with a filling of chopped nuts, like that used for baklava. A 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.

[edit]World records

Main article: List of Palestinian records

Knafeh in Nablus 2009

The largest plate of kanafeh was made in Nablus[3] in an attempt to win a Palestinian citation in the Guinness World Records. It measured 75×2 meters and weighed 1,350 kilograms.

[edit]See also

Palestine portal

Food portal

Wikimedia Commons has media related to: Kanafeh

Phyllo

Qatayef, a dumpling-like confection involving some of the same ingredients

Ekmek kadayıfı, Turkish bread custard

[edit]References

^ Cuisine Institute for Middle East Understanding.

^ http://www.politikcity.de/forum/internationale-k%FCche-d%FCnyanin-mutfa/19192-k%FCnefe.html

^ WEST BANK: Palestinian Knafeh enters Guinness World Records.

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This page was last modified on 25 February 2013 at 15:50.

Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. See Terms of Use for details.

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Kanafeh

From Wikipedia, the free encyclopedia

Kanafeh

Type Dessert

Kenafeh (Arabic: كنافة kanāfah), also spelled knafeh, kunafeh, or kunafah, is a traditional Arab cheese pastry soaked in sweet syrup popular in the eastern Mediterranean cuisines.

Contents  [hide]

1 Preparation

2 Variants

2.1 Ka'ket Kanafeh

2.2 Kadayıf and Künefe

2.3 Kadaif

3 World records

4 See also

5 References

[edit]Preparation

Turkish kanafeh (künefe)

Kanafeh pastry comes in three types:

khishnah (Arabic خشنه) (rough) - crust made from long thin noodle threads;

na'ama (Arabic ناعمة) (fine) - semolina dough;

mhayara (Arabic محيرة) (confused) - a mixture of khishnah and na'ama.

The pastry is heated with butter, margarine or palm oil, then spread with soft white cheese such as Nabulsi cheese, and topped with more pastry. In khishnah kanafeh the pastry is rolled around the cheese. 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 orange food coloring. Crushed green pistachios are sprinkled on top as a garnish.

The city of Nablus is especially renowned for its kanafeh.[1]

Jerusalem kanafeh is a neon orange pastry with a crust of shredded phyllo dough or semolina filled with soft goat cheese and drenched in syrup. It is especially popular during Ramadan.

[edit]Variants

Kanafeh in a pan

Kanafeh

[edit]Ka'ket Kanafeh

This variant is popular across the Levant and Turkey, where it can be eaten for breakfast or even for dinner as a main meal; but it is primarily considered a dessert. Eaten as a layered treat or helwah[clarification needed], it may also be placed in a special bread[which?] and sprinkled with sesame seeds. It is traditionally served alongside, or drenched in, a thick, sugar-based, honey-based, or glucose-based syrup called qattar or attar.

[edit]Kadayıf and Künefe

The Turkish variant of the pastry kanafeh is called künefe, and the bunch of wirey shreds that it is based on is called kadayıf. A semi-soft cheese such as mozzarella is used in the filling.[2] In making the künefe, the kadayıf is not rolled around the cheese; instead, cheese is put in between two layers of wire kadayıf. This is cooked in small copper plates, and then served very hot, in syrup, with clotted cream (kaymak), and pistachios or walnuts. (Compare with kadaif.)

[edit]Kadaif

In this variant, called also καταϊφι or κανταϊφι in Greek (kataïfi or kadaïfi), the threads are used to make pastries of various forms (tubes or nests), often with a filling of chopped nuts, like that used for baklava. A 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.

[edit]World records

Main article: List of Palestinian records

Knafeh in Nablus 2009

The largest plate of kanafeh was made in Nablus[3] in an attempt to win a Palestinian citation in the Guinness World Records. It measured 75×2 meters and weighed 1,350 kilograms.

[edit]See also

Palestine portal

Food portal

Wikimedia Commons has media related to: Kanafeh

Phyllo

Qatayef, a dumpling-like confection involving some of the same ingredients

Ekmek kadayıfı, Turkish bread custard

[edit]References

^ Cuisine Institute for Middle East Understanding.

^ http://www.politikcity.de/forum/internationale-k%FCche-d%FCnyanin-mutfa/19192-k%FCnefe.html

^ WEST BANK: Palestinian Knafeh enters Guinness World Records.

View page ratings

Rate this page

What's this?

Trustworthy

Objective

Complete

Well-written

I am highly knowledgeable about this topic (optional)

Submit ratings

Categories: DessertsPastryPalestinian cuisineMiddle Eastern cuisine

Navigation menu

Create accountLog inArticleTalkReadEditView history

Main page

Contents

Featured content

Current events

Random article

Donate to Wikipedia

Wikimedia Shop

Interaction

Help

About Wikipedia

Community portal

Recent changes

Contact Wikipedia

Toolbox

Print/export

Languages

العربية

Deutsch

Español

فارسی

Français

Italiano

עברית

Kurdî

मराठी

日本語

Português

Русский

Shqip

Türkçe

中文

Edit links

This page was last modified on 25 February 2013 at 15:50.

Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. See Terms of Use for details.

Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.

Contact us

Privacy policyAbout WikipediaDisclaimersMobile view

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• Put 3 inches of cushioning, such as bubble padding, loosefill peanuts, corrugated

fiberboard, foam pads or molded plastic, on all sides of the container.

• Double-box fragile items and put 3 inches of cushioning in and around the smaller box.

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• Use pressure-sensitive plastic tape, water-activated paper tape (minimum 60-lb. grade) or water-activated reinforced tape. (Do not use cellophane tape, duct tape, masking tape, string or rope.)

• Ship items that have an easily damaged or soiled finish, or items wrapped in paper,in a protective outer container.

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• Place shipping labels on the package’s largest surface. While we cannot ensure compliance with markings such as “Up” arrows or “This End Up,” properly placing the shipping label increases your chance for the preferred orientation. Do not place labels over seams or sealing tape.

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