Kanafeh Craze Sweeps Israel: From Street Food to Social Phenomenon

Kanafeh, once a special occasion street food, has transformed into a national obsession across Israel, transcending cultural and social divides. This sweet, orange dessert, traditionally made with shredded phyllo dough and cheese, is now found in innovative forms and dedicated establishments.

In Daliyat al-Karmel, a Druze village in northern Israel, Shafiq Badria has opened what he claims is the world's first Kanafeh museum. Badria, a confectioner with 41 years of experience, aims to honor the dessert's history, showcasing traditional varieties like 'Pasliya' and 'Nabulsieh,' and even demonstrating the intricate process of making the 'kadaif' dough strands. His business began unexpectedly with large quantities of sugar gifted to him and his wife in the 1980s.

In Tel Aviv's flea market in Jaffa, 'Yafa Kanafeh' has achieved viral fame by adding a scoop of ice cream to the warm, cheesy dessert. This simple combination of hot and cold has particularly captivated younger generations, leading to queues of up to an hour and a half during peak times.

The origins of kanafeh are debated, with theories pointing to Circassian, Syrian, or Turkish roots. Arab affairs correspondent Ohad Hamo suggests that Nablus (Shechem) in the West Bank, alongside Damascus, is the historical center for kanafeh, citing stories of its preparation for caliphs during Ramadan.

Further innovation comes from Parach Raslan, who grew up in Lebanon and brought a unique Lebanese version to Israel: kanafeh served inside a 'ka'ak' (a type of bagel). This sweet and savory combination, with added texture from the bagel, is a nod to her childhood memories and has been praised by food bloggers for its balanced flavors and creative fusion.