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One of the most decadent sweets I have ever had the pleasure of tasting in my life was this summer in Nablus, Palestine. Knafa. It a rich, gooey, crunchy pastry type cake. Fresh bout of the oven it comes to you, your eyes are glowing while you take your first glance at the knafa. The simple syrup drips down the side of the desert, while the toasted Pistachios rest on top of the bright orange filo dough noodles. Not to mention all of this deliciousness is laying on top of a bed of gooey, traditional Arabic cheese. Then you smell a floral aroma, what is it? Rose water. Such a simply amazing combination. The first bite is one you will remember your entire life. First you taste the sweetness of the simple syrup, then the saltiness of the Arabic cheese hits you.  The cheese is so stretchy and gooey, you do not know what to do with it. Next, the crunchy filo dough noodles and toasted pistachios excite your taste buds. Lastly, your palette is cleansed with the lightness of rose water. Knafa is simply the best Palestinian sweet there is, and you must get it from Al Bake in Nablus. In palestine knafa is eaten all year round, but during Ramadan it is traditional celebrated and enjoyed more. Ramadan is a whole month when all muslims fast from sunrise till sunset, it is one of the most celebrated times of the year. One of the most important characteristics of knafa there is, is to eat it with people you love. Usually knafa is traditionally served with arabic roasted coffee. The coffee is served on mosicated tray, and in small cups on top of decorated plates.  During Ramadan families stay up eating, laughing, spending time in the cities and devoting time to god.This summer, I was fortunate enough to go in visit all of my mother’s side of the family in Palestine. After my family’s jet lag had worn off, the first place my uncle’s wanted to take us was al bake. Al Bake is one of the most popular bakeries in Palestine, their specialty is knafa. Knafa is a very difficult dessert to execute correctly, there are many components that can easily be done incorrectly. One must first chop the filo dough, then create the perfect bright orange dye for the filo dough. The dye is then mixed in eith the filo dough, of  

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