Recipe of Kanafeh

Ingredients

• 16 oz (450g) shredded phyllo dough (kataifi)
• 1 1/2 cups unsalted butter, melted
• 2 cups of your choice: sweet cheese (like akkawi or mozzarella) or semolina
• 1/2 cup chopped pistachios or almonds
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar
• 1/2 cup water
• 2-3 tablespoons orange blossom or rose water

Directions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large mixing bowl, separate the shredded phyllo dough strands and drizzle them with melted butter. Mix until the strands are evenly coated.

3. 3

   Grease a 9x13-inch baking dish with butter. Place half of the shredded phyllo dough in the dish and press it down firmly to form a crust.

4. 4

   Layer the sweet cheese or semolina over the phyllo dough crust.

5. 5

   Add the remaining shredded phyllo dough over the cheese or semolina layer, pressing it down gently.

6. 6

   Use a sharp knife to cut the kanafeh into diamond or square shapes.

7. 7

   Bake in the preheated oven for 45-50 minutes, or until the top is golden and crisp.

8. 8

   While the kanafeh is baking, prepare the sugar syrup. In a saucepan, combine sugar and water. Bring it to a boil, then let it simmer for about 10 minutes. Stir in the orange blossom or rose water and let it cool.

9. 9

   Once the kanafeh is out of the oven, pour the cooled syrup evenly over it. The hot kanafeh will soak up the syrup.

10. 10

    Garnish with chopped pistachios or almonds and a sprinkle of ground cinnamon.

11. 11

    Allow the kanafeh to cool for about 30 minutes before serving. Enjoy your homemade Middle Eastern delight!