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Homemade Kanafeh

Based on a recipe from the book "Baladi" by Duhul Safdie and Michal Waxman
Servings 3 18 cm in diameter pans
Author Natalie


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.

Recipe Notes

  • 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.