Spiced Beef Kanafeh is a crispy, layered Middle Eastern pastry made with shredded filo (kadayif) stuffed with cinnamon and cumin-spiced ground beef, then pan-fried until golden and drizzled with sugar syrup. The dish combines savory meat with a sweet glaze and shatteringly crisp texture.
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Pull apart the kadaif (shredded filo) and place in a large bowl. Pour the ½ cup of olive oil on top and mix until all the dough is coated.
Make the sugar water mixture by boiling the water and sugar until it reaches a syrupy consistency, about 5 minutes.
Place a frying pan on medium-high heat and drizzle a tablespoon of olive into the pan. Add the cinnamon, cumin, and salt, then mix. Add the ground beef and mix occasionally until cooked through about 7 minutes.
Place a clean medium-sized frying on medium heat and drizzle a tablespoon of olive oil. Add half of the kadaif and use a spatula to press it down evenly onto the bottom of the pan.
Place the cooked ground beef on top of the kadayif, spread evenly, followed by the remaining kadaif (also pressed down evenly) to complete the layers. Cook for 5 minutes until the bottom begins to turn golden brown.
Place a plate on top of the pan and carefully flip the kanafeh onto the plate. Then slide the kanafeh back into the pan and cook the other side for 5 minutes.
Drizzle the sugar water mixture evenly across the kanafeh.
Transfer it to a serving platter and enjoy!
Written automatically by CookOS, not by the creator.
Store leftover kanafeh in an airtight container at room temperature for up to 1 day; reheat in a low oven at 300°F for 10 minutes to restore crispness. Do not refrigerate, as moisture will soften the pastry.
Written automatically by CookOS, not by the creator.
Yes. The recipe lists '¾ lb. ground beef or lamb'—both work equally well with the same spices and cooking time.
Each side should cook for 5 minutes until the bottom begins to turn golden brown. The meat is cooked through before assembly (7 minutes in step 3), so you're cooking for texture, not doneness.
Flipping ensures both sides of the shredded filo crust are crispy and golden. The plate method prevents the delicate pastry from breaking apart.
The spiced beef can be cooked up to 1 day ahead and refrigerated. Assemble and fry the kanafeh fresh for the best crispy texture.
Use a full tablespoon of olive oil for frying and ensure the pan is at medium heat. Press the dough gently with a spatula to create even contact without compacting it.
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