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Homemade Kanafeh

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Homemade Kanafeh

Photo: Natalie Levin

A few weeks ago, Alex came for a visit in Israel and we just had to meet for a quick baking session. I met Alex a few years ago and since then we keep in touch even though she moved to the US. She is an amazing passionate baker, and one of the most talented girls I know. About 5 years ago, just before she moved to the States, we made a delicious key lime pie with Amarena cherries.

So, Alex came over packed with Kadaif noodles (and some delicious surprises from the US), and we made a homemade Kanafeh together. It was a first time for the two of us, but the result was absolutely addictive and so delicious. Kanafeh is a traditional Arabic treat made with Kadaif noodles, goat cheese and rose water syrup. It’s super easy to make at home, and eating it freshly out of the pan is a real pleasure.

This is just the kind of dessert you HAVE to make on the spot. It’s at its best hot right from the pan. Instead of the traditional Arabic cheese, which is quite hard to find, we used a mixture of ricotta and goat cheese, and the result was so delicious. However, if you ever get your hand on a real Arabic cheese for Kanafeh (Gibny), you can definitely use it instead for a more authentic result.

Alex, I’m already waiting for our next date – here or over the US ♥

Homemade Kanafeh

Photo: Natalie Levin

Homemade Kanafeh

Photo: Natalie Levin



Homemade Kanafeh

Based on a recipe from the book “Baladi” by Duhul Safdie and Michal Waxman

For the kanafeh:

  • 120 grams of Kadaif noodles
  • 100 grams melted butter

For the cheese filling:

  • 200 grams goat cheese
  • 100 grams ricotta or Farmer’s cheese

For the syrup:

  • 180 grams sugar
  • 180 ml water
  • 1/2 tsp. or according to taste Citrus blossom water

To serve:

  • 30-40 grams roasted pistachios (finely chopped)
  1. In a large bowl, put the kadaif noodles and add melted butter. Mix until all the noodles are coated with butter.
  2. Divide the noodles between the 3 pans and arrange in a uniform layer. Flatten and press it to form a base.
  3. Cut the goat cheese into thin circles about 1 cm thick and arrange on top of the Kadaif. Then sprinkle some ricotta in an even layer between.
  4. Place the pans on a medium-low heat flame, cover and fry until the bottom of the noodles is deep golden and the cheese melts.
  5. Carefully turn the Kanafeh on serving plates.
  6. Syrup: in a pot, put sugar and water and heat to boil. Cook for 4-5 minutes after boiling until the syrup slightly thickens. Add citrus blossom water and stir.
  7. Pour the syrup over the kanafeh generously and sprinkle with pistachios. Serve immediately.
  • If you can get Gibny (Arabic goat cheese for Kanafeh) – it is worth using instead of the goat cheese.
  • Citrus blossom water can be obtained from spice shops as well as in stores specializing in baking and cooking ingredients from around the world.
  • The Kanafeh is at its best on the day of preparation, when it is hot and fresh.
  • The recipe can also be prepared as one large 30 cm pan.

Homemade Kanafeh

Photo: Natalie Levin

Homemade Kanafeh

Photo: Natalie Levin