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Knafeh
 | |
| Alternative names |
|
|---|---|
| Type | Dessert |
| Region or state | Arab world |
| Serving temperature | Warm, room temperature, or cold (qishta variety) |
| Main ingredients | |
| Variations | Multiple |
Knafeh[1] (Arabic: كنافة) is a traditional Arab dessert made with spun pastry dough[2][3] layered with cheese and soaked in a sweet, sugar-based syrup called attar.[4] Knafeh is a popular throughout the Arab world, especially in the Levant,[5] and is often served on special occasions and holidays.[4][6][7] The most common variant of knafeh in Jordan and Palestine, Knafeh Nabulseyeh, originated in the Palestinian city of Nablus.[8][5][9][7]
- ^ "knafeh". dictionary.cambridge.org. Retrieved 2021-08-14.
- ^ Nissenbaum, Dion (2023-01-04). "A Trendy Dessert Stirs Up a Sticky Debate". Wall Street Journal. ISSN 0099-9660. Retrieved 2024-12-12.
- ^ The World Religions Cookbook. Greenwood Press. 2007. p. 158. ISBN 9780313342639.
- ^ a b Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. pp. 33, 661–662. ISBN 9780199677337 – via Google Books.
- ^ a b Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. ISBN 9780763759650.
The topping is made of orange-dyed vermicelli in Palestine and Jordan, and named knafeh nabilsiyeh due to its origin, Nablus (West Bank).
- ^ "Knafeh". Time Out Sydney.
- ^ a b Nasser, Christiane Dabdoub (2013). Classic Palestinian Cuisine. Saqi. ISBN 9780863568794.
Knafeh, a traditional cheese dessert from the Nablus area.
- ^ Tamimi, Sami; Wigley, Tara (2024-10-08). "Sami Tamimi and Tara Wigley's knafeh nabulseyeh". The Guardian. ISSN 0261-3077. Retrieved 2024-12-12.
- ^ Abu Shihab, Sana Nimer (2012). Mediterranean Cuisine. AuthorHouse. p. 74. ISBN 9781477283097.
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