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Kanafeh ((アラビア語:كنافة) ''kunāfah'', (トルコ語:künefe), (アゼルバイジャン語:ریشته ختایی) ''riştə xətayi'', (ギリシア語:κανταΐφι) ''kadaïfi''/''kataïfi'', (ヘブライ語:כנאפה) ''knafeh''), also spelled ''kunafeh'' or ''kunafah'', is a Levantine cheese pastry soaked in sweet sugar-based syrup, typical of the regions belonging to the former Ottoman Empire. It is a dessert specialty of the Levant, especially in Turkey, Jordan, Lebanon, Israel, Palestine, Syria and northern Egypt. It is a first cousin of the Greek ''kadaifi'' and the Turkish ''tel kadayıf'', ''künefe'' and ''ekmek kadayıfı''.〔(Kunafah-kenefeh )〕 ==Preparation== Kanafeh pastry comes in three types: * ''khishnah'' (Arabic خشنه) (rough): crust made from long thin noodle threads * ''na'ama'' (Arabic ناعمة) (fine): semolina dough * ''mhayara'' (Arabic محيرة) (mixed): a mixture of ''khishnah'' and ''na'ama'' The pastry is heated in butter, margarine, or palm oil, then spread with soft white cheese, such as Nabulsi cheese, and topped with more pastry. In ''khishnah kanafeh'' the cheese is rolled in the pastry. A thick syrup of sugar, water, and a few drops of rose water or orange blossom water is poured on the pastry during the final minutes of cooking. Often the top layer of pastry is tinted with orange food coloring. Crushed pistachios are sprinkled on top as a garnish. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「kanafeh」の詳細全文を読む スポンサード リンク
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