Kunafa is one of the most delicious and popular traditional Middle Eastern desserts known for a long time. It is also famous in other countries such as Turkey, Greece, and the Caucasus regions of Russia. It is often served alongside a cup of tea or a cup of coffee.
The dessert is made from strands of dough, with added ghee, sugar, and nuts. Kunafa is a dessert enjoyed in all seasons, but it is especially popular during the month of Ramadan. It energizes the fasting person after Iftar, providing them with the necessary calories and energy.
Kunafa is also served at all kinds of gatherings and occasions such as weddings, banquets, celebrations of success, and family reunions. However, moderation is key in consuming it to avoid potential harm and weight gain.
But who invented Kunafa, and what are its different types?
The Story of Kunafa
Like all traditional popular dishes, the origins of Kunafa are surrounded by stories and varying accounts. However, what is certain is that Kunafa has roots in Arab history dating back hundreds of years.
One of the most common stories, according to Al Jazeera, is that Kunafa was first introduced during the Umayyad era. It was made by the chefs in the city of Nablus specifically for the first Umayyad caliph, Muawiya ibn Abi Sufyan (RA), when he visited the Palestinian city. The dish was served to him as a part of the pre-dawn meal (Suhoor) during Ramadan.
Over time, the people of Nablus continued making Kunafa, and it was passed down through generations. Some families, like the Abaza family, brought it outside Palestine, specifically to Damascus, where it became known as “Abazi Kunafa” according to Nablus historian and storyteller, Taher Bakir. Later, after centuries, Kunafa was introduced to Istanbul, Turkey, where it became known as “Istanbul Kunafa,” though it remained true to its Nablus roots.
The famous Egyptian scholar, Jalal al-Din al-Suyuti, mentioned in his book “Masalik al-Ibsar” that Ibn Fadlal Allah al-Omari said: “Muawiya would suffer great hunger during Ramadan, and he complained about this to Muhammad ibn Athal, the physician, who made Kunafa for him. Muawiya would eat it at Suhoor, and thus, he was the first to have it.”
This suggests that Kunafa’s origins trace back to Nablus, but confirming the story about Muawiya is difficult, even though the dessert has become widely known as “Kunafa Muawiya.”
Another story suggests that a Damascus physician recommended Kunafa to Muawiya (RA), implying that it might have been considered a remedy or a source of vitality.
Over time, Kunafa’s production flourished during the later Islamic eras, especially under the Fatimids, Ayyubids, and Mamluks, leading to the creation of various types of Kunafa.
Jalal al-Din al-Suyuti also authored a book called “Manhal al-Lata’if fi al-Kunaafa wa al-Qatayef,” indicating how popular Kunafa became, particularly in connection with Ramadan. In the modern day, it is enjoyed at any time of the year.
