Total: 55/100
More about: Kanafanji
Kababji, Shawarmanji, maybe soon enough we’ll be hearing about about Burgarji… But for now a new edition to the “ji” list is Kanafanji. This new kenafe ‘specialist’ is located in the heart of Mar Mikhael, one of Beirut’s most popular spots hosting a huge number of restaurants, bars as well as innovative concepts like this one…. After a night out partying or maybe on your way back from work, I suggest you stop by Kanafanji and try some innovative bites of kanafe, knefe or kenafe… However way you write it, it’s still the same favorite Lebanese breakfast indulgence.
- Kanafanji promises to offer knefe specialties; a process under development
- The Kanafa is priced at LBP5,000 for a sandwich of 180grams. The platter containing 260grams is for LBP7,000.
- Open 24hours, you can enjoy this Lebanese favorite dessert all day long
- A coffee shop and dessert parlor, try their selection of coffee or cakes all with a Lebanese approach
We reached Kanafanji, opened the glass door and entered a small shop where a large tray of Kanafa is on display. To change from the ones we know and maybe minimizing space, the Kanafa cooking tray used here is rectangular. To the left is a fridge displaying a selection of cakes.
The place:- Kanafanji is a small cozy place on a corner street
- Simple wood, covers the walls and floor
- A nice logo, simple and straight to the point attracts customers driving along the street
- Green, yellow and brown are the three colors that represent the brand
- The shop can welcome three guests at a time, three beautifully designed seating spots… but one chair
- You’ll find a fridge and a Kanafa display and two staff members standing behind them
- Kanafanji special
- Maamoul bi achta
- Maamoul bi joz
- Nammoura
- Nammoura joz el hind
- Nammoura bel mkassarat
- Nammoura bi ashta
- Sfouf
- Sfouf bi mkassarat
- Sfouf bi Laktin
- This version of the Kanafa is different. The cheese is lighter, melts more and feels less fatty
- The Kanafa as is- in my opinion- needs more body and lacks consistency. One single kind of cheese is not what people expect from a Kanafa. When you eat that kind of dessert, you don’t think about your diet. The topping, the semolina dough - again in my opinion- is too thin. It’s not proportional to the thickness of the cheese. I’m not sure if the comparison is adequate but I felt like I was eating a cheese Mankoushe with added sugar syrup.
- The bun on another hand is a bit chewy for this kind of dessert. It steals away from the enjoyment you would expect to feel from the filling. It feels like “Kaaka 3asrouniya” made smaller. I’ll personally work on that issue
- Close your eyes and you’ll feel like you’re eating a sesame sandwich; too much sesame on the bun, way too much. It’s unpleasant to chew, unpleasant to feel and unpleasant to feel stuck between your teeth
I tried something different; I decided to go for the special plate. This way I could be more accurate with my opinion on the place. I tried the special plate is an Ashta Kanafa, served cold on a round plate and covered with fruits. Beautiful and mouthwatering, this is a dessert I recommend. Be prepared, that’s more of a portion for two persons.
A round, single portion ashta Kanafa surrounded with strawberries and covered with pineapple and kiwi slices. Imagine an exotic Kanafa with chocolate or caramel sauce on top. I personally loved it; although too sweet and too heavy for a single meal, but it’s a nice thing to try. Order it and share it among friends. For LBP9,000, be sure you’ll be getting your money’s worth. An interesting consistency, good thickness, and tasty flavor with rich ashta – you’ll enjoy.
Ok, so what else can we try? Let’s try the maamoul and sfouf, I was curious to taste what individual portions taste like. Kanafanji is working on producing individual portions of Kanafa as well as our favorite desserts like maamoul and sfouf. The maamoul is rich with prominent walnut taste wrapped by a crunchy envelope but unfortunately feels dry. The first bite is enjoyable… The second is too much, the third is hard to swallow. Who created maamoul madd and added ashta to it,did that on purpose. I’ll personally make it juicier or serve it with a dip.
The sfouf is a big no. These are nothing close to sfouf. Dry, thick and hard to swallow, like a dry English cake. Sfoufs should be moist, sticky, juicy, and tender and melt under your palate. This recipe should be reconsidered.
- Clean the place up, make it perfect and neat. It’s an upscale version of the street Kanafa after all. The first impression should be breathtaking while it’s not at the moment
- Using rectangular trays is a good idea but they have to be smaller to fit in proportionally in your tiny shop. The presentation is unappealing
- Remove those ugly nylon wrappings. The buns, the cakes and the Kanafa trays are wrapped in ugly and unprofessional nylon wrappings: It’s unacceptable and unappetizing
- Being unique and new is something but changing the original taste is something else. I’m sure that the objective is to be healthier but unfortunately here, the taste has changed
- Reduce the sesame seeds of the bun: Urgently
- Since the place is now open, the chocolate sauce and other innovative ideas should be already on sale
