International Cuisine > Middle Eastern Cuisine > Desserts (Middle Eastern) > Kanafeh Recipe
Classic Kanafeh: A Step-by-Step Guide
This recipe brings the authentic taste of Kanafeh to your kitchen. Learn how to make this traditional Middle Eastern dessert with crispy pastry, creamy cheese filling, and sweet syrup.
Ingredients
- 500 g Kataifi Dough (Shredded Phyllo Dough)
- 200 g Unsalted Butter
- 500 g Akawi Cheese (or Mozzarella)
- 250 g Ricotta Cheese (optional)
- 2 cups Sugar
- 1 cup Water
- 1 tablespoon Lemon Juice
- 1 tablespoon Orange Blossom Water (optional)
- As needed Pistachios (for garnish)
Preparing the Kataifi Dough
Start by gently separating the kataifi dough. If it's frozen, make sure it's fully thawed. Cut the dough into smaller strands to make it easier to work with.
Melting the Butter
Melt the butter in a saucepan or microwave. It should be completely melted but not browned. Once melted, let it cool slightly.
Mixing Dough and Butter
In a large bowl, combine the shredded kataifi dough with the melted butter. Use your hands to thoroughly coat the dough with butter, ensuring every strand is moistened. This step is crucial for achieving a crispy texture.
Preparing the Cheese Filling
If using Akawi cheese, soak it in cold water for at least 2 hours, changing the water every 30 minutes to remove excess salt. Drain the cheese well and crumble it. If using mozzarella and ricotta, simply combine them in a bowl.
Making the Sugar Syrup (Ater)
In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and simmer for 10-15 minutes, or until the syrup thickens slightly. Add the lemon juice and orange blossom water (if using) in the last minute of cooking. Let the syrup cool completely.
Assembling the Kanafeh
Preheat your oven to 180°C (350°F). Grease a round baking dish (approximately 25-30 cm in diameter) with butter. Press half of the buttered kataifi dough evenly onto the bottom of the dish. Spread the cheese filling evenly over the dough, leaving a small border around the edges. Cover the cheese with the remaining kataifi dough, pressing it down gently.
Baking the Kanafeh
Bake in the preheated oven for 30-40 minutes, or until the kanafeh is golden brown. Keep a close eye on it to prevent burning. The bottom should be nicely golden as well.
Soaking with Syrup
Remove the kanafeh from the oven and immediately pour the cooled sugar syrup evenly over the hot kanafeh. The syrup should sizzle as it soaks into the pastry.
Garnishing and Serving
Let the kanafeh cool slightly before inverting it onto a serving plate. Garnish with chopped pistachios. Serve warm and enjoy!
Nutrition Facts Estimated per 100g of product
(Values are approximate and can vary based on specific ingredients used)
Other Important Considerations for Nutrition
Kanafeh is a high-calorie and high-sugar dessert. Enjoy in moderation as part of a balanced diet. Using lower-fat cheese alternatives can help reduce the fat content. Be mindful of portion sizes.
FAQ
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Can I use different types of cheese?
Yes, you can experiment with different cheeses. A combination of mozzarella and ricotta works well as a substitute for Akawi cheese. However, Akawi cheese is the traditional choice and offers a unique flavor and texture. -
How do I prevent the kanafeh from becoming soggy?
Make sure the kataifi dough is well-coated with butter and press it firmly into the baking dish. Also, ensure that the sugar syrup is cooled before pouring it over the hot kanafeh. This helps the pastry stay crispy. -
Can I make kanafeh ahead of time?
You can prepare the kanafeh a few hours in advance and keep it at room temperature. Reheat it in the oven for a few minutes before serving and adding the syrup. -
How do I store leftover kanafeh?
Store leftover kanafeh in an airtight container in the refrigerator. Reheat it in the oven or microwave before serving.