Also known as kanafeh, the kunafa has its origins in the culinary traditions of the Palestine or Levant region; while some historic references state that the city of Nablus on the West Bank of Palestine is where it was first made.
This cheese-based delicacy, with its sweet-savory flavors, was considered to be a symbol of goodwill after a conflict resolution – dating back to the time when the origins of this dish was highly debated between Israel and Palestine.
The smoother variation – known as the na’ameh – has an even top due to the usage of a ground semolina dough, known as the farkeh, used as a topping.
Due to the many influences the kunafa has over the years, as it travelled around other Middle Eastern regions like Jordan, Lebanon and Syria among others, the name of the delicacy has also been modified; some of which include knafeh, konafa, kunefe and kenafe.
Based on where the kunafa is prepared around the world, influences have been used to add variations like rose water in Syria, cinnamon in Armenia, cream cheese in Egypt and orange blossom water in Lebanon.
Nevertheless, the two broad types of kunafa – one of which is the khishneh – has a rougher texture, thanks to the use of shredded phyllo pastry bits.