Traditional Middle Eastern Kanafeh Recipe

Ingredients

1 pound of shredded phyllo dough (kataifi)
1 cup of melted unsalted butter
2 cups of mozzarella cheese, shredded
1 1/2 cups of ricotta cheese
1/2 cup of sugar
1 teaspoon of rose water
1 cup of water
1/2 cup of honey
1/2 cup of chopped pistachios for garnish
1/2 teaspoon of orange food coloring (optional)

Steps and instructions

Preheat your oven to 350°F (175°C).
In a large bowl, unravel the shredded phyllo dough and mix it with the melted butter until all strands are coated.
If using, mix the food coloring with a couple of tablespoons of water and sprinkle over the dough. Mix gently until the color is evenly distributed.
Press half of the dough into a lightly greased 9x13 inch baking pan.
In another bowl, mix together the mozzarella and ricotta cheeses, then spread this cheese mixture evenly over the dough in the baking pan.
Cover the cheese with the remaining half of the buttered dough, pressing down gently.
Bake in the preheated oven for 45-60 minutes, or until the top is golden and crisp.
While the kanafeh is baking, make a syrup by combining the sugar, water, honey, and rose water in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
Immediately after removing the kanafeh from the oven, pour the hot syrup all over it. Let it soak for a few minutes.
Garnish with the chopped pistachios before serving. The kanafeh can be served hot or at room temperature.

Tools for making

Large Bowl - Used for mixing the shredded phyllo dough and melted butter.
9x13 inch Baking Pan - The pan in which the kanafeh will be baked.
Saucepan - Used for making the syrup.
Spatula - To spread and press the dough and cheese mixture in the baking pan.
Knife - For cutting the kanafeh into serving portions.

Recipe variations

Use a different type of cheese, such as Akkawi, Nabulsi, or a combination of cheeses.
Replace the phyllo dough with shredded kunafa dough.
Add a layer of sliced bananas or other fruits between the cheese layers for a fruity twist.
Include a layer of finely chopped nuts, such as almonds or walnuts, for added texture.
Experiment with different flavored syrups, such as orange blossom syrup or maple syrup.
Add a sprinkle of ground cinnamon or cardamom to the cheese mixture for a warm and aromatic flavor.
Make a savory version by replacing the cheese with a mixture of cooked ground meat, onions, and spices.
For a gluten-free option, use gluten-free phyllo dough or substitute it with crushed gluten-free cookies or oats.
Try different toppings like shredded coconut, chocolate shavings, or drizzled caramel sauce.
Make individual servings by using ramekins or muffin pans instead of a large baking pan.

Recipe overview

Kanafeh is a delicious and traditional Middle Eastern dessert made with shredded phyllo dough, a mix of melted cheeses, and a sweet syrup flavored with rose water. This recipe takes you through the process of creating this delightful dish from scratch. Expect to get your hands a little messy when mixing the buttered dough, layering the sweet cheese filling, and pouring over the aromatic syrup, but the result is completely worth it. The kanafeh will come out of the oven with a golden, crispy top layer that gives way to a creamy, sweet, and slightly salty cheese filling. The final touch of a sprinkle of chopped pistachios creates a beautiful presentation and adds a nice crunchy texture. This Kanafeh recipe is perfect for impressing at a dinner party or satisfying your sweet tooth at home. Enjoy it hot out of the oven or allow it to cool to room temperature, but either way, be prepared for a true treat.

Common questions

Can I use a different type of cheese?
Yes, you can experiment with different types of cheese for the filling. Some popular alternatives include akkawi, nabulsi, or even a combination of different cheeses.
Can I use pre-made phyllo dough?
While it is recommended to use shredded phyllo dough (kataifi) for the authentic texture, you can use pre-made phyllo dough as a substitute. Simply layer the sheets of phyllo dough with melted butter and proceed with the recipe.
Can I make this recipe ahead of time?
Yes, you can make kanafeh ahead of time. Simply prepare and assemble the dessert as instructed, but do not pour the syrup over it. Cover the unbaked kanafeh tightly with plastic wrap and refrigerate. When you are ready to serve, bake it as directed and then pour the syrup over it.
Can I freeze kanafeh?
Yes, you can freeze kanafeh. After baking and soaking it in the syrup, allow it to cool completely. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving.
Can I omit the rose water?
If you prefer not to use rose water, you can omit it from the recipe. However, it does add a distinct flavor and aroma to the kanafeh.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the shredded phyllo dough with melted butter and for preparing the cheese mixture.
9x13 inch Baking Pan - A rectangular baking pan of this size is ideal for baking the kanafeh.
Saucepan - Needed for making the syrup by combining sugar, water, honey, and rose water.
Spatula - Useful for spreading and pressing down the dough and cheese layers in the baking pan.
Chopping Board - Required for chopping the pistachios for garnishing the kanafeh.
Knife - Used for cutting and serving the kanafeh into individual portions.
Oven - Essential for baking the kanafeh.

Origin stories

Kanafeh, a delicious pastry soaked in sweet syrup, finds its roots in the Middle East. It was first mentioned in an Arabic cookbook in the 10th century, making it one of the oldest desserts in the world. The dessert was born in the city of Nablus in Palestine, and their version, known as "Nabulsi Kanafeh", is still celebrated as the finest form of the dish. The Palestinian city takes such pride in their creation that they hold an annual Kanafeh festival. In 2009, during this festival, the largest ever plate of Kanafeh was made, stretching an impressive 74 meters long, and using more than 370 pounds of cheese! So, as you savor each bite, know that you're partaking in a culinary tradition that's been around for over a thousand years.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.