The Book of Jewish Food by Claudia Roden5/27/2023 Consequently, there are many versions of this dish, though most call for crisp, vermicelli-like pastry (shredded phyllo, known as kataif/i) and a fragrant simple syrup. Knafeh is not a new dessert it’s been enjoyed throughout the Middle East and Balkans by Muslims, Christians and Jews since, some believe, the 10th century. With that said, here’s a brief summary of the past and present of golden, salty-sweet knafeh: While food can be a unifying force here - it is in the markets, hummusias and hole-in-the-wall eateries that people from all backgrounds rub shoulders and break bread together - it’s dependent on people respecting the history and cultural significance of what they’re eating. A post shared by Yaffa Knafeh many dishes enjoyed in Israel ( hummus and falafel, to name a few), knafeh’s popularity is complicated.
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