Kunefe, Kanafe, Middle Eastern Cheese Cake; Whatever you call it, it is dessert perfection.
Click here for video recipe and story on Instagram
Working during my college career as a tutor for international students from around the world has taught me two important things.
Cultures are different. Make sure to embrace all the oddities of a multi-cultural interaction, you just might learn something.
The easiest way to make a meaningful connection with someone all starts with food
Besides being extremely rewarding and putting cash in my pocket, there was another unforeseen benefit. As much as I was teaching them about America and helping them with their English, they too were teaching me. They have given me years of cross-cultural interaction, a first-hand lense into worlds I have never stepped foot in and an access point for prying out the delicious details of their homelands.
In our introductory meeting before starting the term, one of the first questions I ask is "What is your favorite dish that your mother made when you were growing up"? The reason I ask this is not only for getting the conversation started in an easy and accessible way, but to get a better understanding of what is important to them and what they hold dear as a food memory. I noticed that with my Saudi Arabian students I would continuously get the same answer no matter what part of the country they were from: Kunefe.
I had never heard of Kunefe and knew absolutely nothing about it other than what their confusing definition gave me. They would always say it was great, but they could never truly explain it. "It's like a Middle Eastern Cheesecake, It's sweet and stringy like pizza but with thin dough on top". "What could this mean", I thought to myself? Could there really be a dish out there that you just have to try to fully understand? Was it the English that was the issue? I needed answers and I needed them now! I just simply couldn't live with this incorrect image of some weird mutant New York Cheesecake with pistachios and Filo on top; it didn't make sense; it couldn't make sense.
I knew the second when I had a kitchen at my disposal that I would not only be attempting but successfully completing the mysterious dish of my dreams. A dish beloved equally by all Middle Eastern people I have ever met, and soon myself as well.
Kunefe itself isn't too complicated. A combination of a simple syrup drizzled over kadayifi (filo resembling small noodles) layered with sweet sheep's cheese. The complex part is getting the perfect sweetness between the cheese and the syrup as well as maintaining the crispy exterior of the filo without skimping on the that decadent sweet syrup.
My first and only attempt at making Kunefe went over with great success and I felt content. Unfortunately for me, something was still missing. Can you really be satisfied with recreating something you have never tasted before? I thought not.
It's like painting a tree without knowing what a tree looks like. I was a blind artist lost in a cheesy nightmare.
I had to get to the source.
Finally, almost a year and a half of wandering the sweet cheese desert, I found my golden goose in the Tel Aviv shuk, the main market place. The second I stepped in the shuk I knew exactly where I was going. It only took a solid minute of scoping the various vender before I found a patron hocking delicious Mediterranean pastries. Finally! There it was sitting in front of me in all of its cheesy glory. A nice big piece made just for me, waiting for my outstretched arms to scoop it up like a kid in a candy store. It came on a huge sheet tray with nearly 50 pieces in total. I can only imagine how much it weighed but truthfully this was a gargantuan, a tasty giant. There was no time to waste. I bought the biggest piece I could, not surprisingly only about 2$. I closed my eyes and took my first bite.
Delicious, glorious, perfection.
Creamy, crispy, salty, sweet; a mélange of flavor and texture leaving nothing else to be desired. My two-year long journey was over. It only took thousands of miles of travel but the good things in life don't come easily.
EDIT: 2023. At this time in my life, I've had a couple good kunefes, in Israel, in Turkey, in the UAE, but non was better than a small shop I found in the center of Amman city Jordan. I knew it was up to me to recreate the flavors of the Jordanian Kanafe, a heavy, sweet kiss from the Holy Land.
Jordanian Kanafe
Prep time 40 mins | Cook time 1 hour | Serves 6
Ingredients:
For the syrup:
1 cup sugar
1/2 cup water
1 teaspoon lemon juice
2 tablespoons honey
1 teaspoon orange blossom water or rose water (optional)
For the knafeh layers:
1 pound kadayif dough (shredded, available in Middle Eastern grocery stores)
1 cup unsalted butter, melted
For the cheese filling:
2 cups ricotta cheese or akkawi cheese, crumbled
1 cup of Jordanian cream cheese, can use regular cream cheese loosened in a bit of condensed milk
1/2 cup finely chopped pistachios or a mix of pistachios and almonds
Instructions:
1. Prepare the Syrup:
In a saucepan, combine sugar and water. Bring to a boil, then reduce heat and let it simmer for about 10 minutes until it slightly thickens.
Remove from heat and stir in lemon juice and orange blossom water or rose water if using. Set aside to cool.
2. Prepare the Cheese Filling:
If using akkawi cheese, soak it in water for a couple of hours, changing the water several times to remove excess saltiness. Then, crumble the cheese into a bowl.
3. Prepare the Knafeh Layers:
Preheat your oven according to the package instructions on the knafeh dough.
Untangle the knafeh dough and cut it into short strands, you can do this by tearing it with your hands. Place it in a large bowl and pour the melted butter over it. Mix well, making sure the strands are coated with butter.
4. Assemble and Bake:
Grease a round baking pan or a large baking dish with butter.
Spread half of the buttered knafeh dough evenly on the bottom of the pan, pressing down gently to create a compact layer.
Evenly spread the cheese ad then the cream cheese mixture over the knafeh layer.
Cover the cheese filling with the remaining knafeh dough, pressing it down gently.
Drizzle a little extra butter over the top.
Bake in the preheated oven according to the package instructions on the knafeh dough, or until the top is golden and crispy.
5. Syrup and Serving:
Once the knafeh is done baking, remove it from the oven and immediately pour the cooled syrup evenly over the hot knafeh. This helps the syrup soak into the dessert.
Sprinkle the chopped nuts over the top.
6. Cool and Serve:
Allow the knafeh to cool for a bit before slicing and serving. This allows the flavors to meld together.
Knafeh is traditionally served warm. Enjoy!
Remember, making knafeh might require some practice, especially when it comes to handling the knafeh dough. The layers should be crispy, and the cheese filling should be creamy and slightly gooey. Enjoy this delicious Jordanian dessert!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
Want to learn more about Jordan? Check out my Travel Guide Series on Youtube
If you want to try to make more flavors of Middle East & North Africa region, check out the links my recipes below.
Middle East
Bahraini Harees - A humble mash of chicken and wheat
Emirati Luqaimat - Yeasted donuts in a sweet a fragrant syrup
Israeli Tahina - A delightful sesame sauce for any use.
Jewish Cholent - A hearty, beefy overnight stew.
Jordanian Kanafe - A show-stopping crispy cheese cake.
Lebanese Kibbeh - A crunchy, meaty stuffed bulgar dish.
Palestinian Maqluba - A towering one pot spiced rice and meat dish.
Syrian Hummus - A classic take on a perfect starter.
Turkish Imam Bayildi - A dish of roasted eggplant with a cumin infused tomato sauce.
North Africa
Algerian Mahjouba - A thin, semolina flatbread stuffed with tomatoes and onions
Egyptian Basboosa - A sweet semolina cake with simple syrup.
Egyptian Foul - A typical Egyptian breakfast made of stewed fava beans and good bread.
Libyan Bazin - A hearty stew served with mashed wheat.
Moroccan Couscous - A true North African classic featuring lamb and raisins.
Tunisian Ojja - A spicy and tomato-y egg dish.