Kanafeh

Ingredients

Instructions

1. 1

   Preheat the oven to 200C. Start with the syrup so it has time to cool slightly: combine the granulated sugar and water in a small saucepan over medium heat. Stir just until the sugar dissolves, then simmer 2-3 minutes until clear and lightly thickened. Remove from the heat and stir in the rose water, orange blossom water, and lemon juice. Set aside.

2. 2

   If the akkawi cheese tastes salty, soak it in cold water for 10 minutes, then drain very well and pat dry. Tear or chop the akkawi into small pieces and mix with the grated mozzarella. The mozzarella helps the filling melt smoothly without becoming rubbery.

3. 3

   Loosen the kataifi pastry strands with your fingers so they separate evenly. Drizzle over the melted butter and toss thoroughly, rubbing lightly through the strands until the pastry is evenly coated; this is key for an even golden crust.

4. 4

   Lightly grease a 16-18 cm ovenproof skillet or small round baking dish with a little of the butter from the bowl if available. Press half of the buttered kataifi firmly into the base and slightly up the sides to form a compact crust. Spread the cheese mixture evenly over it, leaving a small border around the edge, then cover with the remaining kataifi and press down gently but firmly so the pastry holds together after baking.

5. 5

   Bake for 14-16 minutes until deeply golden on top and around the edges. The cheese should be fully melted; if needed, give it 1-2 extra minutes, but avoid overbaking or the cheese can tighten.

6. 6

   Remove the kanafeh from the oven and rest for 2 minutes. Spoon most of the cooled syrup evenly over the hot pastry so it absorbs while staying crisp at the edges. Use as much or as little as you like, but for a classic finish the top should look glossy, not flooded.

7. 7

   Scatter the finely chopped pistachios over the top, slice, and serve immediately while the cheese is still warm and stretchy. Offer any remaining syrup at the table.

Nutrition per serving

Notes

• •If using very salty akkawi, change the soaking water once or twice; the exact desalting time depends on the brand.
• •Frozen kataifi should be fully thawed before use so the strands separate without breaking into short clumps.
• •For the best texture contrast, pour syrup over hot kanafeh and use cooled or lukewarm syrup.
• •A small cast-iron or metal pan gives the crispest base, but a ceramic baking dish also works.

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