I’ve been putting this post off for so long. I just didn’t want to write about knefe (or knefeh) in Australia because I couldn’t possibly have done it justice. Let me start by explaining what knefe is. First of all, though it is sweet, knefe is not considered to be dessert; it’s a meal all on its own and it’s most commonly eaten for breakfast. A layer of ground kataifi pastry is kneaded with ghee, laid on top of a layer of akkawi cheese (de-salted) and is baked until the cheese goes super-stretchy and the pastry a deep, golden brown. The huge tray the knefe is baked in is called a sidr, and the sidr is displayed outside most patisseries: showing off your knefe creates a swift trade. When you order a knefe, a special sesame seed bun called kaakeh is stuffed till it explodes with cheese and pastry and is then doused with sugar syrup. Knefe needs to be eaten on the spot, hot and stretchy.
To witness peak demand on knefe, you only need to go clubbing in Beirut till about 4am and then on your way back, find yourself a Sea Sweet patisserie. There you will see lines of Lebanese boys and gals queueing up for a post alcohol feast. In reality, nothing is as good as a knefe after a big night out. You really must watch the video of the talented knefe guy in Saida doing his thing. You’ll get an idea how raucous things can get when people are queueing up for the good stuff. I took this video at Jardali patisserie in Saida, but I buy my knefe from Al Basyooni, which has a great knefe and is much more civilised. The knefe cost 2,500LL, which is less than $3 AUD.
If you want a knefe in Sydney, go to Sea Sweet in Parrammatta, or try the Turkish kunefeh at Efendy in Balmain, which is absolutely amazing.