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| image = [[File:Kanafeh Nabulsieh.jpg|260px]] |
| image = [[File:Kanafeh Nabulsieh.jpg|260px]] |
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| caption = Kanafeh Nabulsieh from Nablus, Palestine |
| caption = Kanafeh Nabulsieh from Nablus, Palestine |
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| alternate_name = kunafeh, |
| alternate_name = kunafeh, kunafah, knafeh |
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| country = [[Nablus]], [[Palestine (region)|Palestine]]<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> |
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| country = [[Levant]] |
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| region = |
| region = [[Arab world]], [[Caucasus]], [[Turkey]], [[Greece]] |
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| 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> |
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| year = |
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| creator = |
| creator = |
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| course = |
| course = |
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| type = Dessert |
| type = Dessert |
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| served = Hot |
| served = Hot |
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| main_ingredient = [[ |
| main_ingredient = [[Sugar]], [[cheese]], [[pistachio]], [[rose water]], [[kaymak]] |
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| variations = Multiple |
| variations = Multiple |
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| calories = |
| calories = |
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| other = |
| other = |
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}} |
}} |
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'''Kanafah''' ({{lang-ar|كُنافة}}, {{IPA-ar|qūˈnā:fā||Kanafeh AR.ogg}}, [[Palestinian Arabic|dialectal]]: {{IPA-ar|knāˈfei|}}) is a traditional [[Palestinian people|Palestinian]] dessert made with cheese pastry soaked in sweet, sugar-based syrup.<ref> |
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'''Kanafeh''' ({{lang-ar|كُنافة}}, {{IPA-ar|qūˈnā:fā||Kanafeh AR.ogg}}, [[Palestinian Arabic|dialectal]]: {{IPA-ar|knāˈfei|}}) (also numerous alternate spellings) is a traditional dessert made with thin shredded or noodle-like pastry soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as [[clotted cream]] or nuts, depending on the region.<ref name="Bassel 2018">{{Cite web |url=http://qahwetmasr.com/article/An_Idiot%E2%80%99s_Guide_to_the_Origin_of_Kunafa |title=An Idiot’s Guide to the Origin of Kunafa |last=Bassel |first=Mona |date=20 May 2018 |website=Qahwet Masr |access-date=2018-06-18}}</ref><ref>{{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.com/books?id=-o28CwAAQBAJ&pg=PA170|language=en}}</ref> It is popular in the [[Arab world]],<ref>{{cite web|last1=Alliance|first1=The Austin Food Blogger|title=The Austin Food Blogger Alliance Cookbook|url=https://books.google.com/books?id=Y6p2CQAAQBAJ&pg=PT43&lpg=PT43|publisher=Arcadia Publishing|language=en|date=26 March 2013}}</ref> and 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 [[West Bank|Palestine]].<ref>{{cite web|title=Cuisine|url=http://travelpalestine.ps/about/culture-heritage/cuisine/|website=TRAVEL PALESTINE|date=3 November 2011}}</ref> In addition it is found in [[Turkey]], [[Greece]], and the [[Balkans]],<ref name="Albala 2011">{{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> as well as in the [[Caucasus]]. |
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*{{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}} |
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*{{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}} |
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*{{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}} |
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*{{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}} |
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*{{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}} |
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*{{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}} |
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*{{cite web|title=Sweet translations|url=http://www.restaurantbusinessonline.com/brandinsights/sweet-translations|website=Restaurant Business|language=en}} |
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</ref> It is popular throughout the [[Arab world]],<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 [[West Bank|Palestine]].<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> |
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| ⚫ | 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> |
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In Arabic, ''kanafeh'' (also ''knafeh'', ''kunafa'' or similar spellings) 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 the Balkans, the shredded dough is similarly known as ''kadaif'',<ref>{{Cite book |url=https://www.worldcat.org/oclc/50590735 |title=Encyclopedia of food and culture |date=2003 |publisher=Scribner |pages=159 |oclc=50590735}}</ref> and in Greece as ''kataifi'', and is the basis of various dishes rolled or layered with it, including dessert pastries with nuts and sweet syrups. |
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==History== |
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[[File:The Kunafa Maker.jpg|thumb|Traditional kunafa maker in [[Cairo]]]] |
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A common story is that the dish was created, and prescribed by doctors, to satisfy the hunger of [[caliph]]s during Ramadan. The story is variously said to have happened in [[Fatimid Caliphate|Fatimid]] Egypt in the 15th Century, or in the [[Umayyad Caliphate]] in Damascus in the 10th Century. Others insist that Nablus is the historical origin of all versions of kanafeh.<ref name="Bassel 2018"/> It is also reported to have been mentioned in writing as early as the 10th century Fatimid Caliphate in [[Tunisia]], and to be of Fatimid origin.<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 |date=2014 |publisher=ABC-CLIO |page=464 |url=https://books.google.com/books?id=M_eCBAAAQBAJ&pg=PA464}}</ref><!-- it would be nice if this source told us the 10th century source! --><ref>{{cite book |title=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 |author=Wright, Clifford A. |publisher=William Morrow Cookbooks |year=1999 |isbn=978-0-688-15305-2}}</ref><ref>{{cite news|first1=Asharq|last1=Al-awsat|accessdate=2018-06-18|title=The Ramadan Experience in Egypt - ASHARQ AL-AWSAT English Archive|url=https://eng-archive.aawsat.com/theaawsat/lifestyle-culture/the-ramadan-experience-in-egypt|newspaper=ASHARQ AL-AWSAT English Archive|date=4 October 2007}}</ref> |
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According to ''[[The Oxford Companion to Food]]'', kanafeh has its origins in a dish similar to a pancake or [[crêpe]], also known as ''[[qata'if]]'', made with a thin unleavened batter cooked on a large metal sheet sometimes known as a ''mirror''. This is still known in the Middle East. It was developed at least as early as the 9th century, and known during the [[Abbasid Caliphate]]. 13th-century recipes served them hot with butter and honey, and some recipes called for them to be cut up into small pieces. In the later [[Middle Ages]], a new technique was created, with the batter being dripped onto the metal sheet from a perforated container, creating strings. The contemporary kunafa is descended from this. These are fried together with butter and fillings or toppings such as nuts, sweetened cheese, or clotted cream, and mixed with rosewater and sugar. The pastry spread from the Arab lands to neighboring countries including Iran and Greece, and to Turkey where the string pastry itself is known as ''tel kadayıf'', also used in related pastries such as ''dolma kadayif''.<ref name="Oxford">{{cite book|first1=Alan|last1=Davidson|title=The Oxford Companion to Food|url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA661|publisher=[[Oxford University Press]]|date=2014|pages=33, 661-662|isbn=9780199677337|via=Google Books}}</ref> |
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==Etymology== |
==Etymology== |
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=== Kanafeh Nabulsieh === |
=== Kanafeh Nabulsieh === |
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[[File:Kinafa.jpg|thumb|right|A ''siniyyeh'' ([[tray]]) of Kanafeh]] |
[[File:Kinafa.jpg|thumb|right|A ''siniyyeh'' ([[tray]]) of Kanafeh]] |
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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! --> |
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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> |
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===Kadayıf and künefe=== |
===Kadayıf and künefe=== |
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{{anchor|kadayıf|kadayif|kunefe|künefe}} |
{{anchor|kadayıf|kadayif|kunefe|künefe}} |
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[[Image:Turkish künefe and tea.jpg|thumb|220px|Turkish künefe and [[Turkish tea]]]] |
[[Image:Turkish künefe and tea.jpg|thumb|220px|Turkish künefe and [[Turkish tea]]]] |
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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 name="nobelio">{{cite web|url=http://www.nobelio.de/essen-und-trinken/kunefe-ein-ausergewohnliches-dessert-2994.html|title=Künefe – 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. |
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 – 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. |
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===Riştə Xətayi=== |
===Riştə Xətayi=== |
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[[File:Kataifi - Vanilla Lounge.jpg|thumb|Greek ''kataifi'']] |
[[File:Kataifi - Vanilla Lounge.jpg|thumb|Greek ''kataifi'']] |
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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]]. |
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]]. |
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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 | Kuhar.ba - Hrana, recepti, zdravlje|publisher=kuhar.ba|accessdate=2014-12-02}}</ref> |
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==See also== |
==See also== |
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Revision as of 22:51, 27 June 2018
 Kanafeh Nabulsieh from Nablus, Palestine | |
| Alternative names | kunafeh, kunafah, knafeh |
|---|---|
| Type | Dessert |
| Place of origin | Nablus, Palestine[1][2][3][4] |
| Region or state | Arab world, Caucasus, Turkey, Greece |
| Invented | 10th century[5] |
| Serving temperature | Hot |
| Main ingredients | Sugar, cheese, pistachio, rose water, kaymak |
| Variations | Multiple |
Kanafah (Arabic: كُنافة, [qūˈnā:fā] Audio file "Kanafeh AR.ogg" not found, dialectal: [knāˈfei]) is a traditional Palestinian dessert made with cheese pastry soaked in sweet, sugar-based syrup.[6] It is popular throughout the Arab world,[7] especially in the Levant and Egypt,[8] principally in Palestine.[9] In addition in Turkey, the Caucasus and Greece.[10]
Kanafeh is popularly known to have originated in the Palestinian city of Nablus,[11][12] and is the most representative and iconic Palestinian dessert.[13][14] Kanafeh Nabulsieh enjoys continued fame, partly due to its use of a white-brine cheese called Nabulsi.[15][16]
Etymology
The Arabic word kunāfah (Arabic: كنافة) is derived from the Arabic verb Arabic: كَنَف, romanized: Kanaf, meaning to shelter.[17]
Preparation
There are many types of Kanafeh pastry:[18][19][20]
- khishnah (Arabic: خشنة, rough): crust made from long thin noodle threads.
- na'ama (Arabic: ناعمة, fine): semolina dough.
- mhayara (Arabic: محيرة, mixed): a mixture of khishnah and na'ama.
- mbrwma (Arabic: مبرومة, twined): It is prepared with noodle.
The pastry is heated in butter, margarine, palm oil, or traditionally semneh and then spread with soft white cheese, such as Nabulsi cheese, and 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 pistachios are sprinkled on top as a garnish.
Variants
Kanafeh Nabulsieh
Kanafeh was first mentioned in the 10th century.[21]
It is generally believed to have originated in the Palestinian city of Nablus,[22][23][24] 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.[25] In the Levant and Egypt, this variant of kanafeh is the most common. The largest plate of kanafeh was made in Nablus[26] in an attempt to win a Palestinian citation in the Guinness World Records. It measured 75×2 meters and weighed 1,350 kilograms.[27][28]
Kadayıf and künefe
The 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 Urfa) or Hatay peyniri (cheese of Hatay), made of raw milk, is used in the filling.[29][30] 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, powder of rose, sugar, water, rose water and olive oil.[31]
Kadaif
In this variant, called also καταΐφι (kataïfi) or 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.[32]
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
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The kanafeh in Nablus in 2009.The kanafeh in Nablus in 2009.
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Kanafeh in Jerusalem -
Kanafeh (na'ama) fine -
Kanafeh Nabulsieh -
Kanafeh shop, East Jerusalem,
References
- ^ Albala, K. (2011). Food Cultures of the World Encyclopedia. Vol. 1. Greenwood. p. 311. ISBN 9780313376269. Retrieved 2014-12-02.
- ^ "Knafeh كنافة: The Nabulsi Treat". tartqueenskitchen.com. Retrieved 2015-12-21.
- ^ Magazine, Culture; Miller, Laurel; Skinner, Thalassa (2012). Cheese For Dummies. John Wiley & Sons. ISBN 9781118145524.
- ^ Edelstein, Professor Retired Nutrition and Dietetics Department Simmons College Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. ISBN 9781449618117.
- ^ Roufs, Timothy G.; Roufs, Kathleen Smyth (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. ISBN 9781610692212.
- ^
- Planet, Lonely; Robinson, Daniel; Crowcroft, Orlando; Maxwell, Virginia; Walker, Jenny (2015). Lonely Planet Israel & the Palestinian Territories. Lonely Planet. ISBN 9781743605479.
- Hammack, Phillip L. (2011). Narrative and the Politics of Identity: The Cultural Psychology of Israeli and Palestinian Youth. Oxford University Press, USA. ISBN 9780195394467.
- Young, Ron (2014). Crossing Boundaries in the Americas, Vietnam, and the Middle East: A Memoir. Wipf and Stock Publishers. ISBN 9781630875039.
- Holland, Mina (2014). The Edible Atlas: Around the World in Thirty-Nine Cuisines. Canongate Books. ISBN 9780857868565.
- Pribble, Aaron (2011). Pitching in the Promised Land: A Story of the First and Only Season in the Israel Baseball League. U of Nebraska Press. ISBN 0803235496.
- Albala, Ken (2016). At the Table: Food and Family around the World: Food and Family around the World. ABC-CLIO. ISBN 9781610697385.
- "Sweet translations". Restaurant Business.
- ^ Alliance, The Austin Food Blogger (26 March 2013). "The Austin Food Blogger Alliance Cookbook". Arcadia Publishing.
- ^ "Knafeh". Time Out Sydney.
- ^ "Cuisine". TRAVEL PALESTINE. 3 November 2011.
- ^ "How to prepare Kanafah".
- ^ "Volunteer Palestine". Volunteer Palestine.
- ^ Alliance, The Austin Food Blogger (2013). The Austin Food Blogger Alliance Cookbook. Arcadia Publishing. ISBN 9781625840349.
- ^ Nasser, Christiane Dabdoub (2013). Classic Palestinian Cuisine. Saqi. ISBN 9780863568794.
- ^ "Is Knafeh Israeli or Palestinian?". Haaretz. 4 June 2014.
- ^ "Cuisine". Institute for Middle East Understanding. 16 January 2006. Archived from the original on 20 July 2008. Retrieved 2008-04-24.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ Tamime, editors, R.K. Robinson, A.Y. (1996). Feta and related cheeses. Cambridge, England: Woodhead Pub. ISBN 1855732785.
{{cite book}}:|first1=has generic name (help)CS1 maint: multiple names: authors list (link) - ^ 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.
- ^ "Knafeh". Nivin's Kitchen. 21 July 2014.
- ^ "Kunafa". Sampateek. 9 October 2013.
- ^ "Arabic knafeh". Chef in disguise. 18 March 2016.
- ^ Roufs, Timothy G. (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 464.
- ^ Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 575.
- ^ Arafat-Roy, Sahar (2013). "Sweet Baked Phyllo With Cheese (Knafeh)". In Broyles, Addie (ed.). The Austin Food Blogger Alliance Cookbook. The History Press. p. 43.
- ^ Abu Shihab, Sana Nimer (2012). Mediterranean Cuisine. AuthorHouse. p. 74.
- ^ Cuisine Archived 2007-08-04 at the Wayback Machine Institute for Middle East Understanding
- ^ WEST BANK: Palestinian Knafeh enters Guinness World Records.
- ^ "Largest-ever kunafa to break Guinness world record in Nablus". Maan News Agency.
- ^ France-Presse, Agence. "Giant West Bank cake aims for Guinness record". ABS-CBN News.
- ^ http://www.politikcity.de/forum/internationale-k%FCche-d%FCnyanin-mutfa/19192-k%FCnefe.html[permanent dead link]
- ^ "Künefe – ein außergewöhnliches Dessert". nobelio.de. Retrieved 2014-12-02.
- ^ Behnegarsoft.com. "اهراب نیوز - تصویری/ رشته ختایی؛ شیرینی مخصوص تبریز برای رمضان". ahrabnews.com. Archived from the original on 2014-10-06. Retrieved 2014-12-02.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ "Kadaif | Kuhar.ba - Hrana, recepti, zdravlje". kuhar.ba. Retrieved 2014-12-02.
External links
Media related to Kanafeh at Wikimedia Commons
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