Kunafe - Kenafe - Knafe Gimzawia Recipe #201254
A well known and delicious Arabic sweet commonly eaten in countries like Palestine and Jordan. This is a variation that my family does that does not contain "sweet cheese". Unlike other kenafe recipes, this one taste delicious reheated.
1¾ hours | 35 min prep
SERVES 10 , 1 slice
- 15 ounces ricotta cheese
- 1/2 (16 ounce) package shredded phyllo dough
- 8 tablespoons sweet butter
- 1 1/2 tablespoons sugar
- finely diced pistachios
syrup
- 2 cups sugar
- 2 cups water
- 1/2 teaspoon kenafe food coloring
- Combine water, sugar, and kenafe coloring and boil till it becomes syup consistency, let cool.
- Finley shred phyllo dough.
- Melt butter in microwave and mix together with shredded phyllo dough.
- Place in a 9x13 baking sheet and bake at 450° for about 5-10 minutes until dough gets a little crispy. Make sure to stir dough every 2 minutes so that it does not burn on edges.
- Remove a little more than half of the dough from the baking sheet.
- Spread remaining dough evenly and flatly on baking sheet.
- Mix sugar and ricotta cheese together, then place evenly on top layer of phyllo dough.
- Evenly spread remaining phyllo dough over layer of cheese.
- Bake on 425 for 30-40 minutes.
- Remove from oven and pour cooled syrup while kenafe is still hot.
- Decorate with chopped pistachios.
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5 stars