Art of Arab American Liturature Final
I chose to make Knafeh a desert which as far as I know originates from countries such as Palestine and Lebanon. I chose this dish more so because it was a dessert and also because of the component of the cheese. The ingredients I used were kataifi (shredded phyllo dough), Akkawi cheese (a soft, salty white cheese), unsalted butter, sugar, lemon juice, rose water, and crushed pistachios. I bought most of them from a Middle Eastern grocery store, particularly the kataifi and Akkawi cheese, which are not widely available in regular supermarkets. Kataifi originated from the Ottoman Empire and is used across many Middle Eastern and Balkan cuisines. The Akkawi cheese comes from Acre (Akka) in modern-day Israel/Palestine. Many of these ingredients, such as rose water and pistachios, reflect centuries of trade and cultural diffusion through the Silk Road, colonialism, and the Ottoman period. It was difficult to find the right cheese to use for this dish so I resorted to Armenian cheese fr...