Kanafeh
A crispy semolina crust filled with melted cheese, soaked in sweet syrup and topped with crushed nuts. This Middle Eastern dessert is a delightful balance of textures and flavors.
- Total time
- 55 min
- Servings
- 8
- Calories
- 350
- Protein
- 10g
Ingredients
- 1.5 cups semolina
- ½ cup butter
- 2 cups mozzarella cheese
- 1 cup sugar
- 1 cup water
- 1 tbsp lemon juice
- ¼ cup pistachios
Instructions
- 1
In a small saucepan, combine 1 cup sugar, 1 cup water, and 1 tbsp lemon juice. Bring to a boil, then simmer for 10 minutes until slightly thickened. Set aside to cool.
- 2
In a bowl, mix 1.5 cups semolina with 0.5 cup melted butter until the mixture resembles wet sand.
- 3
Press half of the semolina mixture into the bottom of a 9-inch baking dish, packing it firmly.
- 4
Spread 2 cups shredded mozzarella evenly over the semolina base.
- 5
Top with the remaining semolina mixture, pressing gently to cover the cheese completely.
- 6
Bake at 375°F (190°C) for 30-35 minutes, until the top is golden brown and crisp.
- 7
Pour the cooled syrup evenly over the hot kanafeh. Let it absorb for 10 minutes.
- 8
Sprinkle with 0.25 cup crushed pistachios before serving warm.
Tools you’ll need
- 9-inch baking dish
- saucepan
- mixing bowl
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