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Kanafeh is a crispy-layered Middle Eastern dessert made from kadaïf angel hair, akawi cheese, and pistachios, baked until golden and served warm with rose syrup. Its standout trait is the textural contrast between shredded, buttery kadaïf and creamy cheese filling.
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In a medium saucepan, combine together the sugar, water, rose water and squeeze of lemon juice. Leave to simmer for 5 to 10 minutes until it’s slightly thickened. Set aside.
Thinly slice both the akawi cheese. If you want to de-salt it a bit, leave it in a decent amount of water overnight changing the water frequently. Drain the cheese by squeezing it with your hands and set aside.
Put the kadaïf in a blender or food processor to reduce its size. Transfer to a big bowl.
Pour the melted ghee or butter over it and stir thoroughly.
Transfer half of your kadaïf into a baking dish or tray. Your dish should be filled half-way. Pat it all down with your fingers to make sure the bottom is fully covered.
Spread akawi cheese on top of your bottom layer. You can mix it with more rose water if you wish. Then cover it all with the rest of your kadaïf.
Bake for about 25 minutes in 450 F until golden. Sprinkle pistachios on top.
Serve warm with rose syrup.
Written automatically by CookOS, not by the creator.
Cover and refrigerate leftovers for up to 2 days; reheat at 325°F for 10–15 minutes or enjoy cold.
food processor or blender · baking dish or tray · medium saucepan
Written automatically by CookOS, not by the creator.
Yes. Assemble the kanafeh completely, cover, and refrigerate for up to 24 hours before baking. Add 2–3 minutes to the baking time if baking from cold.
Ricotta is the recommended substitute. You can also use mozzarella or a mix of cream cheese and ricotta for a softer filling.
Bake at 450°F for about 25 minutes until the top is deep golden brown. The kadaïf should be crispy and the cheese warm throughout.
Yes. Ghee can be replaced with melted butter. Use unsalted butter to control salt levels, especially if using unsalted akawi cheese.
Cover and refrigerate for up to 2 days. Reheat in a 325°F oven for 10–15 minutes until warm. Best enjoyed fresh but can be eaten cold.
