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Kanafeh Recipe Video
|For the syrup|
|Cold water||1 Cup (16 tbs)|
|Granulated white sugar||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Orange blossom water/Gulab jal||1 Tablespoon|
|Phyllo dough/Kataif||1⁄2 Pound, shredded|
|Butter||1⁄2 Cup (8 tbs)|
|Cheese||8 Ounce (like mozzarella/ ricotta)|
|Food color||4 Pinch (konafa color/ red color/ orange color powder)|
Calories 533 Calories from Fat 264
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 18.2 g90.8%
Trans Fat 0 g
Cholesterol 80 mg
Sodium 421 mg17.5%
Total Carbohydrates 55 g18.3%
Dietary Fiber 0.73 g2.9%
Sugars 34.5 g
Protein 12 g24.5%
Vitamin A 17% Vitamin C 1.9%
Calcium 28.3% Iron 8.2%
*Based on a 2000 Calorie diet
1. SYRUP: Pour the water in a saucepan and add the sugar. Cook on medium heat until the sugar is completed dissolved and the syrup starts bubbling.
2. Once the syrup starts bubbling, continue cooking it for another 5 minutes.
3. As the syrup thickens, add the lemon juice and orange blossom water. Rose water.
4. Continue cooking the syrup on medium heat for another 2-3 minutes.
5. Turn off the heat and let the syrup sit.
6. KATAIF/ PHYLLO DOUGH: Place the kataif in the food processor and pulse while adding 1/2 cup of melted butter, until you get a shredded smooth kataif that look similar to vermicelli (can be shredded by hand also).
7. Place the kataif in a flat pan and cook on medium heat for around 5 minutes. This step with make them crunchy and brings a nice texture to the konafa (in contrast with the smooth melted cheese).
8. Preheat your oven to 350 degrees F (180 degrees C).
9. CHEESE: Shred the sweet cheese using the big holes of a grater. Flavor the cheese with orange blossom water or rose water.
10. KANAFE: If coloring the top red, spread the powdered konafa colorant over the surface of the baking pan using a soft piece of butter. Make sure that the colorant is spread evenly.
11. Put a layer of kataif in the baking pan and even it out using the palm of your hand. Press all over the surface.
12. Add a layer of shredded cheese, then finish with a thin layer of kataif.
13. Bake the Konafa for 45 minutes then broil it for a few minutes until the top of the konafa gets a deep golden brown color.
14. Remove the Konafa from the oven, place a large plate on top of the baking pan, then flip it to transfer the Konafa to the plate. The red surface will be on the top in the plate.
15. In a serving plate, slice the kanafe and pour the simple syrup over the Konafa and serve, or serve the syrup on the side so that it can be added as desired.
To make the Konafa, we need Kataif, which is basically shredded phyllo dough. You can buy it online or from middle-eastern stores. If you cannot find it you can replace it with phyllo dough that you shred.
Another important ingredient in the konafa is the cheese. We need to use a sweet cheese (that is not too salty). You can purchase sweet cheese from a middle eastern store. If you do not find it you could use Mozzarella or Ricotta cheese, or a mix of both.
The Konafa can be served hot or cold - but preferably hot so that the cheese is smooth and soft.