Kenafeh or Kanafeh is a very famous Middle Eastern dessert made with thin noodle-like shredded dough, layered with cheese, and topped with sugar syrup and pistachios.
There are many different ways to make kenafeh but the most traditional way is Kanafeh Nabulsieh which is originated from the Palestinian city of Nablus. You would just refer to it as Nabulsieh for the way they make it. In this blog, I want to show you an easy and fast way to make it with using individual size cocottes (baking dishes) to empress your guests!
“Most recipes call for food coloring to make the kenafeh look red in color. I personally don't like food coloring in my food and try to achieve the color in the baking process”
To make #kenafeh you will need a few ingredients that can be found at your local middle-eastern store like Kataifi which is the shredded dough. Some people like to use sweet cheese. I will be using ricotta in this recipe. Let's get started.
Here is what you need:
1 box of Kataifi Shredded Dough
15 oz Ricotta Cheese
3/4 cup unsalted butter - melted Crushed Pistachios for garnish
Sugar Syrup (You can find the recipe here)
1. Preheat oven to 375 degrees F
2. Open up the box of shredded dough and break it up by hand so they are not sticking together.
3. Add butter and mix by hand well until all the shredded dough is coated. Butter the baking dish. 4. Place buttered shredded dough on the bottom of the baking dish and press down to seal it together. 5. Add Ricotta cheese. Add second Layer of Shredded dough on top of cheese and press down to seal it.
6. Bake uncovered for 20 mins until top appears golden.
7. Remove from Oven and pour simple syrup on top so it will soak through.
8. Garnish with Pistachios.
* You can remove from the baking dish after adding sugar syrup by flipping it over on a flat plate then flipping over again so the golden side is up then garnish with potachios.
This video will have a step by step on how to make it
I hope you enjoy this recipe and please give me your feedback by commenting below.
I would love to hear if you made this recipe
Photo Credit: Kinda Arzon Photography www.kindarzon.com