{"id":8226,"date":"2014-04-13T14:47:31","date_gmt":"2014-04-13T14:47:31","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=8226"},"modified":"2026-06-03T23:48:48","modified_gmt":"2026-06-03T23:48:48","slug":"knafeh","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/knafeh\/","title":{"rendered":"Knafeh"},"content":{"rendered":"

Knafeh<\/h1>\n

Knafeh or kunafa is a flat platter usually made with semolina dough(farek) and a filling of melted gooey cheese or clotted cream. It is baked to golden brown and drizzled with sugar syrup. Conventionally, knafeh is made using Akkawi cheese that needs to be soaked to desalt it, alternatively, mozzarella can be used as a substiute.<\/p>\n

The addictive sweet can be found in different countries in the Middle East, including Lebanon, Syria and Turke; it is pronounced is kunafa, k\u2019nafe or knafeh, depending on country of origin.<\/p>\n

Knafeh\/kunafah is eaten is for breakfast; local sweet shops in Beirut sell this treat early in the morning sandwiched in a sesame bun; after it\u2019s filled the knafeh receives a douse of sugar syrup, that is flavored with orange blossom water ; when you walk in the door of any of these shops, you will be drawn by the heavenly aroma and the sweet scent of the orange blossom water. In Lebanon no one bothers to make knafeh at home.<\/p>\n

Here is a tasty version using bread instead of semolina dough.<\/p>\n