All of these things are true...
I had been in Jordan for several weeks and my love affair with Arabian sweets had reached a lofty peak. In fact, I would begin and end each day with a platter of pastries, smothered in honeys and syrups that would flood through heaps of pistachios on my plate.
Then it happened… I voraciously reached junkie status. More, more. Never enough! Every bakery that caught my sight was fair game, out for a greater high, exploring the labyrinthine neighborhoods for the more legendary bakeries. But it was in Wadi Musa where my friend, Khaleed, led me right into the snare of Kanafeh.
An unmarked door led to an unnamed bakery where, despite the raging 100f degree day, a father and son were cheerfully slaving away, racking out sheets of pastries. They were using round, shallow pans and alchemy to produce what many call “Arabian cheesecake”.
This “cheesecake” was Kanafehe
A definitive oxymoron- soft and crunchy, sweet’n’salty, cheesy, gooey and crispy. All neatly encased in a glaze of simple syrup and rose water. Good enough to make one prostrate in reverence to the baker.
The ingredients are few yet they lend themselves to an endless array of pastries. We all know and love baklava but it wasn’t until I discovered Kanafeh that the Arabian culture opened up before me, so delicate and sweet behind that mysterious veil.
Now, please excuse this appauling photograph…
…but 1879!!!
Let’s just say there’s no right/wrong way to spell it- “A rose by any other name” and all that-
There are three variants of kanafeh but in this recipe we’ll focus on khishnah (rough Kunafa)
Ingredients
- 1 Package- Kataifi Pastry (kataifi is something like spun phyllo. Rather than laid out in thin sheets, it is processed in a way that produces vermicelli-like noodles. Check out this great video to see how it’s made)
- 1 cup- Ghee
- 2 cups- Akkawi cheese (you can substitute with mozzarella)
Simple Syrup
- 1 cup- water
- 1 1/2 cup- sugar
- 2 tbsp- Rose water (or orange blossom water)
- 1 tbsp lemon juice
Optional Toppings
- Pistachios (crushed)
- Almonds (whole or crushed)
- Whatever else catches your fancy (if you dare stray from pistachios…)
As with all recipes- preheat your oven (350f/180c)
Prepare the simple syrup (so that it can cool entirely before the kanafeh is finished) by mixing the water and sugar in a pot- bring to a boil. Add the lemon juice and continue boiling for 10 minutes or until the mixture has thickened. Promptly remove the syrup and allow to cool for several minutes. Then add the rose water, or orange blossom water.
At this time, you’ll want to begin shredding the kataifi. This is best done with a food processor but can be achieved by hand. As packaged, kataifi comes in endless noodles and you’ll need to shred them further- so that the average noodle is around one inch in length.
Once you have the noodles at the right size, place the kataifi in a large mixing bowl and gently incorporate the melted ghee (clarified butter.)
As the noodles set, begin the process of cutting down the cheese, or even shredding it if possible. I’ve experimented with many cheeses, some sweeter, some saltier, and there’s no rule for what you use. Just be sure to have 2 cups of a quality melting cheese to your liking either shredded or cut in long, narrow strips.
Taking a 9×13 pan, spread out a generous layer of the processed kataifi (about 2/3 of your noodles). Press the noodles firmly into the pan working it into a flat, even surface so that you can then evenly distribute the cheese, all of the cheese.
Follow the cheese with the remaining kataifi and, again, pack the noodles into the cheese, evenly.
With the oven heated, cook the kanafeh until the noodles have become a golden brown (around 10-15 mins)
Once the kanafeh has baked through you’ll want to allow it to cool for 10 mins
At this point, the kanafeh should have become more firm and set into its cheesy, sexy self.
Now, carefully place a cookie sheet atop the baking dish with the kanafeh and invert the pan so that the kanafeh is now on the cookie sheet.
Litter the surface with crushed pistachios and drown your darling with the simple syrup/rose water concoction.
Voila.
OK, so the example given below, about that. I had a tough time finding kataifi, so I substituted the noodles for simple phyllo sheets… no harm done. Yet, I will admit that iteration does neglect all the pleasing textures that comes along with kataifi. However, i’ll take what I can get. So get creative.
So, any takers?
Yallah’bye!
All of these things are true...
A couple weeks in my desperate affair with Arabian sweets had reached dangerous highs. In fact, I would begin and end each day with a platter of pastries, smothered in honey and flooded with syrup and pistachio.
Junkie. That’s what you’d call me. A baklav-addict. More, more. Never enough. Every bakery was fair game as I lurked ancient cobbled alleys, out for a greater high, wandering deeper into the labyrinth in search for legendary bakeries. All of this was is good and well but it was in Wadi Musa where my friend, Khaleed, led me right into the snare of Kanafeh.
I followed him downtown through an unmarked door into an unnamed bakery where, despite the raging 110-degrees, a father and son were cheerfully slaving away, racking out sheets of pastries. Round shallow pans and alchemy. Arabian cheesecake.
This cheesecake was Kanafehe
The edible oxymoron – soft and crunchy, sweet’n’salty, cheesy, gooey, and crispy. All neatly encased in a glaze of syrup and rose water.
The ingredients are few yet they lend themselves to an endless array of pastries. We all know and love baklava but it wasn’t until I discovered Kanafeh that I finally tasted the essence of Arabian culture: so delicate and sweet behind that mysterious veil.
Now, please excuse this appalling photograph…
Let’s just say there’s no right/wrong way to spell it. A rose by any other name
There are three variants of kanafeh but in this recipe we’ll focus on khishnah (rough Kunafa)
Ingredients
- 1 Package- Kataifi Pastry (kataifi is something like spun phyllo. Rather than laid out in thin sheets, it is processed in a way that produces vermicelli-like noodles. Check out this great video to see how it’s made)
- 1 cup- Ghee
- 2 cups- Akkawi cheese (you can substitute with mozzarella)
Simple Syrup
- 1 cup- water
- 1 1/2 cup- sugar
- 2 tbsp- Rose water (or orange blossom water)
- 1 tbsp lemon juice
Optional Toppings
- Pistachios (crushed)
- Almonds (whole or crushed)
- Whatever else catches your fancy (if you dare stray from pistachios…)
As with all recipes- preheat your oven (350f/180c)
Prepare the simple syrup (so that it can cool entirely before the kanafeh is finished) by mixing the water and sugar in a pot- bring to a boil. Add the lemon juice and continue boiling for 10 minutes or until the mixture has thickened. Promptly remove the syrup and allow to cool for several minutes. Then add the rose water, or orange blossom water.
At this time, you’ll want to begin shredding the kataifi. This is best done with a food processor but can be achieved by hand. As packaged, kataifi comes in endless noodles and you’ll need to shred them further- so that the average noodle is around one inch in length.
Once you have the noodles at the right size, place the kataifi in a large mixing bowl and gently incorporate the melted ghee (clarified butter.)
As the noodles set, begin the process of cutting down the cheese, or even shredding it if possible. I’ve experimented with many cheeses, some sweeter, some saltier, and there’s no rule for what you use. Just be sure to have 2 cups of a quality melting cheese to your liking either shredded or cut in long, narrow strips.
Taking a 9×13 pan, spread out a generous layer of the processed kataifi (about 2/3 of your noodles). Press the noodles firmly into the pan working it into a flat, even surface so that you can then evenly distribute the cheese, all of the cheese.
Follow the cheese with the remaining kataifi and, again, pack the noodles into the cheese, evenly.
With the oven heated, cook the kanafeh until the noodles have become a golden brown (around 10-15 mins)
Once the kanafeh has baked through you’ll want to allow it to cool for 10 mins
At this point, the kanafeh should have become more firm and set into its cheesy, sexy self.
Now, carefully place a cookie sheet atop the baking dish with the kanafeh and invert the pan so that the kanafeh is now on the cookie sheet.
Litter the surface with crushed pistachios and drown your darling with the simple syrup/rose water concoction.
Voila.
OK, so the example given below, about that. I had a tough time finding kataifi, so I substituted the noodles for simple phyllo sheets… no harm done. Yet, I will admit that iteration does neglect all the pleasing textures that comes along with kataifi. However, i’ll take what I can get. So get creative.
So, any takers?
–Yallah
[…] All of these things are true… I had been in Jordan for several weeks and my love affair with Arabian sweets had reached a lofty peak. In fact, I would begin and end each day with a platter of pastries, smothered in honeys and syrups that would flood through heaps of pistachios on my plate. Then it happened… I… — Read on nicholasandriani.wordpress.com/2019/05/09/how-to-kanafeh/ […]
Reblogged this on From 1 Blogger 2 Another.
They’re similar to baklava, but then again that’s not unusual, given the proximity of the Mediterranean and Jordan. Seems like easy to follow recipes. Thanks for sharing the eye feast. (I don’t do desserts anymore, but I don’t miss them.)
I love these sweets. Fortunately for my teeth and my health they are not so easy to come by in my part of the world, and so an extra-special treat from time to time.
Reblogged this on Blue Dragon Journal and commented:
This is pure torture!
Some fabulous sweets there Nick!
I spent years in Turkey and künefe is one of my favorite desserts! There it’s more like a flat round cake of shredded wheat with a layer of melty cheese in the middle, all drenched in light syrup. Restaurants always make it to order, meaning it’s a bit of a wait but always comes out hot and crispy and melty and sweet and incredible. Well worth the wait.
Thanks for this post! It’s cool to see all the different variations that are out there.
Cheers!
Ben
Can’t wait to try this! It’s the last thing I need, since I already work in a bakery, but still! Adventure and all that! Thanks for this!
Reblogged this on The Foreign Correspondent.
I used to live in Berlin near a part of the city that is home to a large Turkish population. My host father introduced me to kanafeh, and I literally could never get enough (and it is probably to blame for the weight I gained that year)! Reading this post just made me drool. Thanks for the bringing back such good memories!
Hi, we have enjoyed reading your blog and have nominated you for a Liebster Award. Keep up the great work! http://coupleofbackpackers.wordpress.com/2014/05/14/nominated-for-a-liebster-award-by-east-meets-chris/
My comment above is still awaiting moderation! But I dont mind waiting as long as you offer some of that great kunafe! Also, I just nominated you for a 4-in-1 Award, to recognize you and your outstanding travel blog! Come check out the shout out I gave you, and learn more about your award, at:
https://aishasoasis.wordpress.com/2014/05/10/aishas-egypt-a-kiss-from-the-world/
;^)
I think Arab desserts are too sweet for my liking! Hehe.
Wow, you’ve found a new talent!
Nicholas,
I am glad I found this blog.
I appreciate you for informing people about the beautiful cultures of the Middle East at a time all American Media offers is the violence and wars going on in that part of the world.
There is so much to learn, see, and taste over there.
I applaud you for your courage and curiosity.
I am looking forward to reading your stories as you post throughout your journey.
If there is such a thing, I am your new biggest fan.
Cheers!
Aysegul
I am just good in eating and I tried these here in the Kingdom and they were good. Anyways, thanks for visiting my blog. Shokran/ Merci beaucoup 😉
I love it! I first experienced ‘kanafeh’ as ‘künefe’ in Southern Turkey (Hatay), and it has been my favorite dessert ever since…
Where can I place my order? 😉
Haha, you tell me 😉 Do let me know if you get a chance to try the recipe!
You’ve inspired me to do something with the phyllo that has been sitting in my fridge. Great post!
Woo! Haha, isn’t it too easy to let leftover phyllo go to waste? I always wind up with a few sheets too many. And, you know what, throw some mozzarella, nuts, and honey over and in-between the sheets for a quick kanafeh-esque fix. Don’t worry about the syrup, just load on the honey. Then bake it for several minutes. Not quite the same, but equally satisfying 😉
Omg this post looks sooo delicious, I could eat the photos! Great post! I just discovered something else awesome they do here in egypt with kunafa – its the top and bottom layer for galaktoboureko! I’m totally adicted, lol
So delicious! If you’re still in Jordan, head to Amman and have kanafeh at Habiba…Pure heaven. 🙂
Yum!
I need me some of that! Kanefeh sounds magnificent.