Kenafeh is a Levantine cheese pastry soaked in sweet sugar-based syrup, typical of the regions belonging to the former Ottoman Empire. It is a dessert specialty of the Levant, especially in Lebanon, Jordan, the Palestinian territories, Israel, Syria and northern Egypt. It is a first cousin of the Greek kadaifi and the Turkish tel kadayıf, künefe and ekmek kadayıfı. The Turkish variant of the pastry kanafeh is called künefe and the wirey shreds are called tel kadayıf. A semi-soft cheese such as Urfa peyniri (cheese of Urfa) made of raw milk, is used in the filling. In making the künefe, the kadayıf is not rolled around the cheese; instead, cheese is put in between two layers of wiry kadayıf. It is cooked in small copper plates, and then served very hot in syrup with clotted cream and topped with pistachios or walnuts.