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Sweet Cheese Kanafeh is a crispy-layered Middle Eastern dessert made with buttered kadayif noodles, sweet goat cheese, and drizzled with cardamom-citrus syrup. The contrast between golden-fried noodles and creamy cheese makes it standout.
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To Prepare Syrup:
In a saucepan heat water, sugar, cardamom, cinnamon stick, lemon and orange over high heat. Boil until reduced by half and thickened.
Set syrup aside while making the kanafe. (The syrup will be added in the later steps of the recipe.)
For the kanafe:
Separate kadayif noodles with your hands.
Mix kadayif noodles with clarified butter.
Coat a large (28-cm / 12-inch) sauté pan with butter. Place ¾ kadayif noodle mixture into the pan and press down.
Sprinkle cheese over kadayif and top with remaining kadayif mixture, also pressing down.
Cook over a low heat for about 10 minutes.
Remove pan from heat and place a large plate on top of pan. Flip over the kanafeh, add a bit of butter to frying pan and fry the other side of the kanafeh for two-three minutes, until golden.
Transfer to a serving plate and drizzle syrup over top.
Garnish with the ground pistachio
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Written automatically by CookOS, not by the creator.
Kanafeh is best served immediately. Leftovers can be stored in an airtight container for up to 2 days and reheated gently in a low oven, though the noodles will soften slightly.
Large sauté pan (28 cm / 12 inch) · Large plate (for flipping)
Written automatically by CookOS, not by the creator.
Yes. Prepare the syrup up to 2 days in advance and store in an airtight container. Reheat gently before drizzling over the finished kanafeh.
Use a plate that covers the sauté pan completely, then flip confidently in one motion. The pressed layers hold together once the bottom is set after about 10 minutes on low heat.
Ricotta cheese or akkawi cheese are good alternatives. Avoid hard cheeses; use soft cheeses that will soften when heated.
Cook for 2–3 minutes until the kadayif turns golden brown. Watch for color change rather than relying on time alone, as pan heat varies.
Clarified butter is preferred because it has a higher smoke point and won't brown the noodles too quickly. Regular butter may scorch the kadayif.
