Kanafa

Kanafa Recipe from Oman - Delicious Pastry with Cream, Nuts, and Spices

Region / culture: Oman | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Kanafa is a popular Middle Eastern dessert made with shredded pastry, cream, nuts, and a sweet syrup. It is a delicious and indulgent treat that is perfect for special occasions or gatherings.

History

Kanafa has been enjoyed in the Middle East for centuries and is a beloved dessert in many countries in the region. It is often served during holidays and celebrations, and each family may have their own variation of the recipe.

Ingredients

450 – 500 g of kanafa pastry
0.5 cup of butter
2 cans of thickened cream (kushtah)
1 cup of chopped nuts
1 tbsp of ground cardamom

Syrup

1 cup of water
1.5 cups of sugar
2 tsp of lemon juice
1 cinnamon stick
5 whole cloves

How to prepare

Pull apart the kanafa pastry and break it into two-inch pieces.
Spread half of the kanafa in a 9" x 13" pan.
Sprinkle half of the butter on top.
Press it into the pan.
Spread the two cans of cream over the kanafa.
Mix the nuts with the ground cardamom and sprinkle them evenly over the cream.
Top it with the remaining kanafa pastry.
Sprinkle the remaining butter on top.
Gently press the kanafa into the pan as much as possible.
Bake it in the oven for about 30 minutes or until lightly browned.
Meanwhile, prepare the syrup.
Bring all of the ingredients to a boil in a saucepan, then reduce the heat to a light boil and continue boiling for another 5–10 minutes.
When you take the kanafa out of the oven, remove the cinnamon and cloves from the syrup.
Pour the syrup evenly over the hot kanafa.
Leave it in the pan for one hour to cool and soak up the syrup.
Cut it into squares with a sharp knife and serve.

Variations

You can add a layer of cheese between the cream and the nuts for a savory twist on the traditional recipe.
Try using different types of nuts, such as pistachios or almonds, for a unique flavor profile.

Cooking Tips & Tricks

Make sure to evenly spread the kanafa pastry and press it into the pan to create a solid base for the dessert.

- Be careful when pouring the hot syrup over the kanafa, as it can be very hot. Allow the dessert to cool before serving.

- For a richer flavor, you can add a sprinkle of cinnamon or a dash of rose water to the syrup.

Serving Suggestions

Kanafa is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Cooking Techniques

Baking

Ingredient Substitutions

If you can't find kanafa pastry, you can use shredded phyllo dough as a substitute.

- You can use ghee or clarified butter instead of regular butter for a richer flavor.

Make Ahead Tips

You can prepare the kanafa ahead of time and store it in the refrigerator. Simply reheat it in the oven before serving.

Presentation Ideas

Serve the kanafa on a decorative platter and garnish with a sprinkle of powdered sugar or a drizzle of honey for an elegant presentation.

Pairing Recommendations

Kanafa pairs well with a cup of strong Arabic coffee or a glass of sweet mint tea.

Storage and Reheating Instructions

Store any leftover kanafa in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at a low temperature until warmed through.

Nutrition Information

Calories per serving

Each serving of kanafa contains approximately 350 calories.

Carbohydrates

Each serving of kanafa contains approximately 45 grams of carbohydrates.

Fats

Each serving of kanafa contains approximately 20 grams of fats.

Proteins

Each serving of kanafa contains approximately 5 grams of proteins.

Vitamins and minerals

Kanafa is not a significant source of essential vitamins and minerals.

Alergens

Kanafa contains dairy and nuts.

Summary

Kanafa is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Kanafa is a delicious and decadent Middle Eastern dessert that is perfect for special occasions. With its layers of pastry, cream, nuts, and sweet syrup, it is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I was visiting my friend Fatima in her kitchen. She had just returned from a trip to Jordan, and she was eager to share with me a new dessert she had learned to make called Kanafa.

As Fatima pulled out the ingredients and began to explain the process to me, I was captivated by the simplicity and elegance of the dish. Kanafa is a traditional Middle Eastern dessert made with shredded phyllo dough, sweet cheese, and a fragrant rosewater syrup. It is a dish that is rich in flavor and history, and I knew that I had to learn how to make it myself.

Fatima patiently guided me through each step of the recipe, showing me how to layer the shredded phyllo dough with the sweet cheese filling and bake it until golden brown. As the dessert baked in the oven, the kitchen filled with the aroma of warm spices and sweet rosewater.

When the Kanafa was finally ready, Fatima presented me with a slice drizzled with the fragrant syrup. I took a bite and was transported to a world of flavor and texture unlike anything I had ever experienced before. The crispy phyllo dough melted in my mouth, while the sweet cheese added a creamy richness that was perfectly balanced by the floral notes of the rosewater syrup.

From that moment on, Kanafa became a staple in my own kitchen. I experimented with different variations of the recipe, adding my own twist with a sprinkle of crushed pistachios or a dollop of creamy yogurt on top. I shared the dessert with friends and family, who marveled at the complexity of flavors and the artistry of the dish.

Over the years, I continued to refine my recipe for Kanafa, learning new techniques and flavor combinations from friends, neighbors, and even strangers I met while traveling. Each time I made the dessert, I felt a sense of connection to the rich culinary traditions of the Middle East and the generations of home cooks who had perfected this dish before me.

As I grew older, I began to pass on the recipe for Kanafa to my own grandchildren, sharing with them the story of how I first learned to make this delicious dessert from my friend Fatima. I taught them the importance of patience and precision in the kitchen, and the joy that comes from sharing a meal with loved ones.

Now, as I sit here in my kitchen, surrounded by the comforting smells of baking phyllo dough and sweet cheese, I am grateful for the journey that led me to discover the recipe for Kanafa. It is a dish that has brought me closer to my heritage and to the people I love, and I know that it will continue to be a cherished part of my family's culinary tradition for generations to come.