Kenafeh (كنافة; kanāfah), also spelled knafeh, kunafeh, kunafah, is an Arab cheese pastry soaked in sweet syrup. It comes in 3 types:
khishnah (خشنه, rough) - crust made from long thin noodle threads
na’ama (ناعمة, fine) - semolina dough
mhayara (محيرة, confused) - a mix of khishnah and na’ama.
The pastry is heated with butter, margarine, or palm oil, then spread with soft white cheese such as Nabulsi, feta, or mozzarella-style cheese, and topped with more pastry. In Khishnah Kanafeh the pastry is rolled around the cheese. A thick syrup of sugar, water and rose water or orange blossom water is poured onto the pastry during the final minutes of cooking. Often the top layer is tinted with orange food coloring and crushed pistachios are sprinkled on top as a garnish. The city of Nablus, Palestine is especially renowned for its Kanafeh. Jerusalem Kanafeh is a neon orange pastry with a crust of shredded phyllo or semolina filled with soft goat cheese and drenched in syrup. This is especially popular during Ramadan throughout the Arab World.