Antakya künefe
The künefe of Antakya, in Turkey's Hatay province, has a protected name in Turkey and the EU. Threads of kadayıf, unsalted local cheese, butter and syrup, cooked on both sides.
Regional styles
Nabulsi, khishneh, na’ameh, bil joz and more: how each region makes knafeh.
- Antakya künefe · Antakya
- Egyptian konafa · Cairo
- Knafeh Nabulsiyeh · Nablus
- Knefeh in ka'ak · Beirut
Coastline: Natural Earth.
Egyptian konafa
Egypt's Ramadan konafa, made from fine threads and filled with cream or nuts, plus newer mango and Nutella versions.
Knafeh Nabulsiyeh
The knafeh of Nablus, Palestine. White brined cheese, soaked to remove the salt, under coloured pastry, soaked in syrup.
Knefeh in ka'ak
Lebanon's breakfast knefeh. Desalted Akkawi cheese under a layer of ground pastry with ghee, eaten in a sesame bun.
Osmalieh
Two layers of crisp kataifi pastry with ashta cream between them, finished with syrup and pistachio. A Levantine favourite in Ramadan, named after the Ottoman era.
Which knafeh are you?
Three questions, one knafeh.
Which place should get the next Knafa Bjoz shirt?
- Iraq (your vote)
- Morocco (your vote)
- Algeria (your vote)
- Qatar (your vote)
- Bahrain (your vote)
- Paris (your vote)
- Chicago (your vote)
- Somewhere else (your vote)