Kenafeh is a east Mediterranean cheese pastry soaked in sugar syrup, typically made in regions ruled by the Ottoman Empire. These include Lebanon, Jordan, the Palestinian territories, Israel, Syria as well as northern Egypt. It is somewhat similar to Greek kadaifi and the Turkish tel kadayif, künefe and ekmek kadayifi.
The pastry comes in three types: khishnah (made with long noodle threads), na'ama (made with semolina dough) and mhayara (a mix of khishnah and na'ama). Soft cheese such as Nabulsi cheese is used in the stuffing. The dish is primarily eaten as a dessert, though it can be had for breakfast. Kanafeh is especially popular during Ramadan.
Other cheeses from Egypt:
Other cheeses from Greece:
Other cheeses from Israel:
Other cheeses from Jordan: Ackawi
Other cheeses from Lebanon:
Other cheeses from Palestine: Ackawi
Other cheeses from Syria:
Other cheeses from Turkey: