Kanafeh, the most beloved Middle Eastern cheese dessert! Layers of crispy kataifi noodles trap melted mozzarella cheese, baked until golden then drenched in rose water sugar syrup. One bite and you'll understand why this dessert is legendary.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300g kataifi noodles (shredded phyllo pastry, can substitute with thinly sliced filo pastry)
- 150g unsalted butter, melted
- 300g fresh mozzarella cheese, sliced or shredded
- 150g ricotta cheese or cottage cheese
- 200g Syrup: granulated sugar
- 150ml water
- 1 tbsp rose water
- 1 tsp lemon juice
- A few drops of red/orange food coloring (optional, traditionally orange)
- Chopped pistachios for topping
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👩🍳 Instructions
- 1 Syrup: cook sugar and water until dissolved and slightly thickened, add rose water and lemon juice, set aside to cool
- 2 Separate and loosen the kataifi noodles with your hands
- 3 Mix with melted butter until all the noodles are coated
- 4 Divide the noodles into two equal portions
- 5 Grease a round or square baking pan with butter
- 6 Press half of the noodles evenly into the bottom of the pan
- 7 Mix both cheeses together, spread evenly over the noodle layer
- 8 Cover with the remaining half of the noodles, press down firmly
- 9 Bake in a 190°C (375°F) oven for 25-30 minutes until golden orange
- 10 Invert onto a serving plate immediately after removing from the oven
- 11 Pour the syrup evenly over the entire surface
- 12 Sprinkle chopped green pistachios on top
- 13 Serve hot — while the cheese is still melty
💡 Tips
• The cheese should be soaked in cold water for 30 minutes beforehand to reduce its saltiness
• The kataifi noodles need to be evenly coated in butter so the result is uniformly crispy
• Eat IMMEDIATELY after pouring on the syrup — kanafeh doesn't like to wait
📊 Nutrition Facts / serving
380
Calories (kcal)
10g
Protein
18g
Fat
48g
Carbs
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