Kanafeh
User Reviews
5
Kanafeh
Description
This Kanafeh recipe uses kadaif, a shredded pastry, layered with grated Akkawi cheese that has been desalted through soaking. The kadaif is tossed thoroughly in melted samneh (clarified butter) mixed with orange food coloring, imparting richness and a vibrant hue.
The dessert is assembled by layering half the buttered kadaif in a baking pan, followed by the cheese, then the remaining kadaif pressed evenly on top. Baking at 350°F until golden ensures a contrast between the crisp exterior and the soft, melty cheese interior. After baking, a rose water-infused sugar syrup is poured over the warm kanafeh to soak in, imparting floral sweetness and moisture.
Kanafeh is traditionally served warm to highlight the melted cheese and crisp pastry. Garnishing with crushed pistachios adds color and a nutty crunch. It's a show-stopping sweet for special occasions and pairs well with tea or coffee.
Ingredients
For the kanafeh
- 8 oz. kadaif angel hair
- 16 oz. akawi cheese
- ⅔ cup samneh (ghee or clarified butter)
- 3 oz. pistachio crushed
- ¼ teaspoon Food Coloring orange
For the syrup
- ½ cup water
- 1½ cup caster sugar
- 3 teaspoons rose water
Equipment
- food processor
Instructions
The day before
- To desalt the cheese: Cut the akkawi cheese into slices (not too thin or too thick). Soak them in a large volume of water. Change the water very regularly. It must still be salty to prepare the knafeh.
The day of the preparation
- Preheat the oven to 350 F (180°C).
- In a saucepan over low heat, melt the clarified butter with the food coloring.
- Place the kadaïf in small amounts in a blender and pulse 3 or 4 times to disentangle and reduce their size.
- Transfer the kadaïf into a large bowl.
- Pour the melted clarified butter and stir with your hands so that all the angel hair are buttered.
- Line the bottom of a square, rectangular or round pan with just over half of the kadaif and butter mixture.
- Flatten with your hands in the bottom of the pan.
- Grate the cheese and cover the kadaïf with the cheese by pressing lightly.
- Cover with the rest of the kadaïf. Flatten with the hands so that it is leveled.
- Bake for 20 to 25 minutes, or until the cake is lightly browned.
- While the cake is baking, prepare the syrup:
- Heat the sugar and water over low heat and leave on the heat until the sugar is completely dissolved.
- Add the rose water.
- Remove from heat and let cool.
- When the kanafeh is out of the oven, drizzle the syrup over the kanafeh and sprinkle with crushed pistachios.
- Serve hot.
User Reviews
Overall Rating
5
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