Knefe, Kanefeh, Kunafah, Kanafeh, kun\u0101fah<\/p>\n
Knafeh or Kunafeh Cheese (its spelling variations are as endlesss as its recipe variations)
\nThis is the warm two layer dessert specialty of Lebanon and the Middle East.
\nKnefeh with cheese or Kenefeh bi-Jibn, is often eaten for breakfast with a sesame-sprinkled kaack\u00e9, the traditional Lebanese bread for this dessert.
\nThe topping is made from Freekeh or Mafrookeh a product similar to the filo dough commonly known in the region, semolina based ground fine (Lebanese style) and mixed with Ghee and Butter baked to get its brownish color.
\nThis dessert is served warm with special blend Rose water Syrup.<\/p>\n
Enjoy the most Authentic Lebanese version of Kenefeh bil Kaack at
\nALFORON
\n5965 El Cajon Blvd ,
\nSan Diego CA 92115<\/p>\n","protected":false},"excerpt":{"rendered":"