Delicious Kunafa(Kanafah)
Kanafeh pastry comes in three types:
khishnah (Arabic خشنه) (rough): crust made from long thin noodle threads
na'ama (Arabic ناعمة) (fine): semolina dough
mhayara (Arabic محيرة) (mixed): a mixture of khishnah and na'ama
The pastry is heated in butter, margarine, palm oil, or traditionally semneh and then spread with soft white cheese, such as Nabulsi cheese, and topped with more pastry. In khishnah kanafeh the cheese is rolled in the pastry. A thick syrup of sugar, water, and a few drops of rose water or orange blossom water is poured on the pastry during the final minutes of cooking. Often the top layer of pastry is tinted with red food coloring (a modern shortcut, instead of baking it for long periods of time). Crushed pistachios are sprinkled on top as a garnish.