Few concepts fall victim to procrastination more than the lofty bucket list. We’ve all considered making one, but the thought usually disappears moments after it’s hatched; almost as if we intentionally distracted ourselves so we could avoid picking up the pen or, more likely, opening Microsoft Word, and getting to business.

Those of us who wince at the sight of making a physical list still have at least a handful of things that we wish to experience before we take our final breath. For all of the recreational eaters out there, such a list may include sampling haggis in Scotland, shoveling paella from a massive skillet in Spain or slurping pho in Vietnam. It’s about being in touch with all of your senses, practicing mindfulness and being engaged with your surroundings, regardless of what the activity is.

These types of experiences are heralded for a lifetime, but for many of us, they are quite rare. As such, we must start small by conquering our food desires domestically. Despite the surge in menus specializing in the foodways of other lands, some items remain elusive. Ever since learning about a certain crispy, cheese-filled dessert native to the Middle East, I’ve scanned countless menus, websites and articles, all in the name of finding one near me. All of that research finally paid off during my most recent trip to Cambridge, MA.

Located in Inman Square, Cambridge, Moona is a modern Eastern Mediterranean restaurant with an casual, artsy vibe. The folks behind Moona specialize in classic dishes from around the Middle East, such as falafel, tagine and fattoush. They’re also one of the few purveyors of Knafeh, an ancient Middle Eastern sweet that’s every cheese lover’s fantasy.

The origins surrounding this unusual dessert are debated, and variations abound, with Knafeh having a home all over the Levant, as well as in Turkey and Greece.

The most well-known variety is based around kataifi, a wispy dough sometimes referred to as “shredded phyllo”. As such, it has a similar crispy texture when doused in melted butter or ghee. Traditionally, the outer layer is dyed yellow resulting in a vibrant hue. Encased in this crispy shell is a special variety of Arabic “sweet cheese”, although a mixture of ricotta and grated mozzarella may be substituted.

The pie-like dessert is baked until crispy, golden and gooey before being coated in a luxurious syrup laced with rosewater or orange blossom water.

Moona caps of their Knafeh with a cloudlet of fresh whipped cream and a sprinkle of chopped pistachios. You’ll hear an audible crunch as soon as your fork meets the top layer. The shattered crust gives way to a melty interior that still has enough integrity to stretch inches off the plate.

Like many great desserts, Knafeh is a study in contrast. Crisp phyllo meshes with soft, melty cheese and sticky sugar syrup. Unlike other syrup soaked desserts such as baklava, Knafeh has a moderated sweetness that’s complimented by the citrus and floral notes from the orange blossom water. Moona’s beautiful tableware makes the experience that much better.

While eating Knafeh in the center of Cambridge may not hold up to devouring a square in Istanbul, it’s still a marvelous end to Mediterranean feast; certainly worthy of a high-priority position on your bucket list. Skydiving can wait.

Find Moona at 243 Hampshire Street in Cambridge, MA.

Sources:

https://peartreekitchen.com/knafeh/