About Knafa Bjoz

Knafa Bjoz is a reference for knafeh: where it comes from, how each region makes it, why it works, and recipes you can trust. We start with knafeh bil joz, knafeh with walnuts, and cover every style from Nablus to Hatay. Later we will cover other Arabic sweets.

The site is written in Arabic and English, and more languages will follow.

How we work

• Every historical or factual claim has a source. Sources are listed at the end of each article, and numbered links in the text point to them. If we can’t find a reliable source for something, we leave it out. Where a story is a legend, we say so.
• Recipes come from real cooks. A recipe is published only after the contributor has cooked and tested it. It carries their name and is marked as tested.
• Photos are real. Every food photo is taken by a credited contributor. We never use AI-generated food photography. Until a real photo arrives, you’ll see a clearly marked placeholder.
• Contributors approve their pages before anything credited to them goes live.

Spelling

Knafeh is written many ways in English: kunafa, kanafeh, knafeh, konafa, and künefe in Turkish. In Arabic it is كنافة. This site uses “knafeh” in English text, except in names of regional dishes.

Corrections

If you spot a mistake, or know a source we should read, please tell us. A contact form is coming soon.