A specialty of the Levant region, knafeh is a syrup-soaked cheese pastry dessert made of vermicelli or semolina dough. Traditionally, the shredded vermicelli is stuffed with white cheese, a thick syrup of sugar and a few drops of rose water is poured all over the pastry after it is cooked.
Pistachios and pine nuts are then sprinkled on top (a must!).
It is baked for about forty minutes until the crust turns golden brown color and then the surface is enhanced with orange food coloring, which ensures that knafeh is always the most noticeable dessert on a dining table.
Although there lots more that can be said about knafeh itself, but what’s more interesting is how it holds a special place in people’s hearts.
It takes on various salient roles in society, from a signal of goodwill after a resolution, to consoler in times of sadness following the death of a loved one, and an admirer after a friend or family member achieves an important milestone, especially at weddings and graduation ceremonies.
In many households, eating knafeh is also a weekly tradition, accompanied by playing cards, smoking hookah, exchanging jokes, and enjoying the company of loved ones over a delicious dessert.
Knafeh is a dessert that holds the power to excite its consumers, irrespective of social status, age, or religion. It is about shared experiences and every serving is a celebration of love, unity, and life.