• C6539bd65494e4cbed66dfc6c2ab437e


Kanafeh is an Arabic sweet made of very fine vermicelli-like phyllo pastry. It is sometimes known as shredded phyllo. Kanafeh was first mentioned in the 10th century. It is generally believed to have originated in the Palestinian city of Nablus, hence the name Nabulsieh.

Serves 10people
grams knafeh dough, or mafroukeh
grams akkawi cheese, if available, or any other unsalted white cheese like mozzarella
cup fine semolina, ferkha flour
grams butter
For the Sugar syrup:
2 1/2
cups sugar
1 1/2
cups water
teaspoon rose water
teaspoon orange blossom water
teaspoon lemon juice
To get a completely unsalted cheese, soak in water for 24 hr. Make sure to change the water 4 to 5 times.
To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
Spread the knafeh dough in a 35 cm diameter baking pan forming a layer of around 1.5 cm in thickness. Bake the dough in the oven at medium heat, until the bottom and the side of the dough turn golden in color.
Cut the cheese in small cubes and place them in a saucepan over medium heat. Stir until the water oozes out. Discard the water.
Add in the fine semolina and ½ cup of the syrup and mix. When the cheese mixture starts boiling, remove from heat and pour over the baked knafeh dough.
Place a large serving tray over the knafeh pan and turn the pan upside down. Let the knafeh drop on the serving tray while slowly removing the pan.
Cut the knafeh into square pieces and serve warm with sugar syrup.

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