Kanafeh

Name: Kanafeh
Total time: 38 min
Yield: 4 servings
Ingredients: 300 g Sugar; 180 ml Water; 1 piece Lemon; 1 tbsp Rose water; 1 tbsp orange blossom water; 150 g Unsalted butter; 400 g Kataifi dough; 1 pinch orange food colouring; 200 g ricotta cheese; 300 g Whole-milk mozzarella; 5 g Unsalted butter; 40 g Pistachios

38 min · 9 min 5s active · makes ~1.7 kg · Medium

Crispy kataifi pastry layered with melted mozzarella and topped with crushed pistachios, finished with warm lemon and orange syrup.

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Kanafeh

Crispy kataifi pastry layered with melted mozzarella and topped with crushed pistachios, finished with warm lemon and orange syrup.

See more →

TOTAL TIME

38 min

ACTIVE TIME

9 min 5s

QUANTITY

~1.7 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/11

Tools0/15

Ingredients

0/11 gathered · 4 servings

300g

180ml

1piece

1tbsp

155g

400g

1pinch

200g

300g

40g

#	Quantity	Notes	State
1	300g	—	—
2	180ml	—	—
3	1piece	—	—
4	1tbsp	—	—
5	1tbsp	—	—
6	155g	—	—
7	400g	—	—
8	1pinch	—	—
9	200g	—	—
10	300g	—	—
11	40g	—	—

Tools

15 items

Serveware

1 item

Procedure

26 steps

1 of 26

Set the oven to 200 °C and let it heat fully before you bake.

200°C

⏱ 10 min

2 of 26

Measure the sugar into the small saucepan.

Sugar · 300 g

⏱ 5s

ResultSugar

3 of 26

Pour the water over the sugar in the saucepan.

Water · 180 ml

⏱ 5s

ResultSugar and water

4 of 26

Halve the lemon and squeeze the juice directly into the saucepan, catching any pips.

Lemon · 1 piece

⏱ 15s

ResultSugar and water and lemon

5 of 26

Place the saucepan over medium-high heat and bring to a rolling boil, stirring once to dissolve the sugar, then let it bubble without stirring for about 5 minutes until very slightly thickened.

⏱ 5 min

ResultSimple syrup base

6 of 26

Pour the rose water into the hot syrup.

Rose water · 1 tbsp

⏱ 5s

ResultSimple syrup base and rose water

7 of 26

Pour the orange blossom water into the syrup and stir briefly.

Orange blossom water · 1 tbsp

⏱ 5s

ResultSimple syrup base and rose water and orange blossom water

8 of 26

Set the saucepan aside at room temperature and let the syrup cool completely while you prepare the kanafeh.

⏱ 30 min

ResultFragrant sugar syrupused in step 26

9 of 26

Cut the butter into rough chunks and place them in the small pan.

Unsalted butter · 150 g

⏱ 5s

ResultUnsalted butter

10 of 26

Set the pan over low heat and melt the butter gently until fully liquid, then remove from the heat.

⏱ 2 min

ResultMelted butter

11 of 26

Pull the kataifi dough apart into the large mixing bowl, loosening any compressed clumps.

Kataifi dough · 400 g

⏱ 10s

ResultKataifi dough

12 of 26

Stir the pinch of orange food colouring into the melted butter until the colour is uniform.

Orange food colouring · 1 pinch

⏱ 5s

ResultMelted butter and orange food colouring

13 of 26

Pour all the coloured melted butter over the kataifi dough in the bowl.

Melted butter and orange food colouring · step 12

⏱ 10s

ResultMelted butter and orange food colouring and kataifi dough

14 of 26

Use your hands and tongs to toss and massage the kataifi thoroughly until every strand is evenly coated in the orange-tinted butter.

⏱ 1 min

ResultButter-coated kataifiused in step 19

15 of 26

Spoon the ricotta into the medium bowl.

Ricotta cheese · 200 g

⏱ 5s

ResultRicotta cheese

16 of 26

Tear the mozzarella into small pieces and add them to the bowl with the ricotta.

Whole-milk mozzarella · 300 g

⏱ 5s

ResultRicotta cheese and whole-milk mozzarella

17 of 26

Stir the ricotta and mozzarella together until they are evenly combined into a creamy, slightly textured filling.

⏱ 30s

ResultCheese fillingused in step 20

18 of 26

Brush a thin, even coat of butter over the base and sides of a 23 cm round baking dish.

Unsalted butter · 5 g

⏱ 15s

19 of 26

Press roughly half the butter-coated kataifi into the base of the greased baking dish, compacting it firmly and evenly with your palms to form a flat, dense base layer.

Butter-coated kataifi · step 14

⏱ 1 min

ResultButter-coated kataifiused in step 21

20 of 26

Spoon all the cheese filling over the kataifi base and spread it gently to an even layer, leaving a small border at the edges.

Cheese filling · step 17

⏱ 30s

ResultCheese filling and butter-coated kataifi

21 of 26

Distribute the remaining kataifi evenly over the cheese filling and press it down firmly with your palms so the top is compact and level.

Remaining butter-coated kataifi · step 19 Cheese filling and butter-coated kataifi · step 20

⏱ 1 min

ResultRemaining butter-coated kataifi and cheese filling and butter-coated kataifi

22 of 26

Slide the baking dish into the oven.

⏱ 10s

ResultRemaining butter-coated kataifi and cheese filling and butter-coated kataifi

23 of 26

Bake for 25 minutes until the edges are deeply golden and crisp; the underside should be golden too, since it becomes the top when turned out.

200°C

⏱ 25 min

ResultBaked kanafeh

24 of 26

Using oven gloves, carefully lift the baking dish out of the oven and set it on the kitchen counter.

⏱ 10s

ResultBaked kanafeh

25 of 26

Tip the pistachios onto the chopping board and chop them roughly with the knife until you have coarse, uneven pieces.

Pistachios · 40 g

⏱ 30s

ResultRoughly chopped pistachiosused in step 28

26 of 26

Pour all of the cooled fragrant syrup evenly over the hot baked kanafeh straight from the oven, allowing it to soak in.

Fragrant sugar syrup · step 8

⏱ 15s

ResultBaked kanafeh and fragrant sugar syrup

Total Time38 min

#	Product	Tool	Action
1	—	200°C	Set the oven to 200 °C and let it heat fully before you bake.⏱ 10 min
2	300 g		Measure the sugar into the small saucepan.⏱ 5sResultSugar
3	180 ml		Pour the water over the sugar in the saucepan.⏱ 5sResultSugar and water
4	1 piece		Halve the lemon and squeeze the juice directly into the saucepan, catching any pips.⏱ 15sResultSugar and water and lemon
5	—		Place the saucepan over medium-high heat and bring to a rolling boil, stirring once to dissolve the sugar, then let it bubble without stirring for about 5 minutes until very slightly thickened.⏱ 5 minResultSimple syrup base
6	1 tbsp		Pour the rose water into the hot syrup.⏱ 5sResultSimple syrup base and rose water
7	1 tbsp		Pour the orange blossom water into the syrup and stir briefly.⏱ 5sResultSimple syrup base and rose water and orange blossom water
8	—		Set the saucepan aside at room temperature and let the syrup cool completely while you prepare the kanafeh.⏱ 30 minResultFragrant sugar syrupused in step 26
9	150 g		Cut the butter into rough chunks and place them in the small pan.⏱ 5sResultUnsalted butter
10	—		Set the pan over low heat and melt the butter gently until fully liquid, then remove from the heat.⏱ 2 minResultMelted butter
11	400 g		Pull the kataifi dough apart into the large mixing bowl, loosening any compressed clumps.⏱ 10sResultKataifi dough
12	1 pinch		Stir the pinch of orange food colouring into the melted butter until the colour is uniform.⏱ 5sResultMelted butter and orange food colouring
13	Melted butter and orange food colouringstep 12		Pour all the coloured melted butter over the kataifi dough in the bowl.⏱ 10sResultMelted butter and orange food colouring and kataifi dough
14	—		Use your hands and tongs to toss and massage the kataifi thoroughly until every strand is evenly coated in the orange-tinted butter.⏱ 1 minResultButter-coated kataifiused in step 19
15	200 g		Spoon the ricotta into the medium bowl.⏱ 5sResultRicotta cheese
16	300 g		Tear the mozzarella into small pieces and add them to the bowl with the ricotta.⏱ 5sResultRicotta cheese and whole-milk mozzarella
17	—		Stir the ricotta and mozzarella together until they are evenly combined into a creamy, slightly textured filling.⏱ 30sResultCheese fillingused in step 20
18	5 g		Brush a thin, even coat of butter over the base and sides of a 23 cm round baking dish.⏱ 15s
19	Butter-coated kataifistep 14		Press roughly half the butter-coated kataifi into the base of the greased baking dish, compacting it firmly and evenly with your palms to form a flat, dense base layer.⏱ 1 minResultButter-coated kataifiused in step 21
20	Cheese fillingstep 17		Spoon all the cheese filling over the kataifi base and spread it gently to an even layer, leaving a small border at the edges.⏱ 30sResultCheese filling and butter-coated kataifi
21	Remaining butter-coated kataifistep 19		Distribute the remaining kataifi evenly over the cheese filling and press it down firmly with your palms so the top is compact and level.⏱ 1 minResultRemaining butter-coated kataifi and cheese filling and butter-coated kataifi
21	Cheese filling and butter-coated kataifistep 20
22	—		Slide the baking dish into the oven.⏱ 10sResultRemaining butter-coated kataifi and cheese filling and butter-coated kataifi
23	—	200°C	Bake for 25 minutes until the edges are deeply golden and crisp; the underside should be golden too, since it becomes the top when turned out.⏱ 25 minResultBaked kanafeh
24	—		Using oven gloves, carefully lift the baking dish out of the oven and set it on the kitchen counter.⏱ 10sResultBaked kanafeh
25	40 g		Tip the pistachios onto the chopping board and chop them roughly with the knife until you have coarse, uneven pieces.⏱ 30sResultRoughly chopped pistachiosused in step 28
26	Fragrant sugar syrupstep 8		Pour all of the cooled fragrant syrup evenly over the hot baked kanafeh straight from the oven, allowing it to soak in.⏱ 15sResultBaked kanafeh and fragrant sugar syrup
Total Time			38 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Place the large serving plate face-down over the baking dish, then flip both together in one confident motion so the golden crust faces up on the plate.
Scatter the roughly chopped pistachios evenly over the top of the kanafeh and bring it straight to the table.

Nutrition

per serving

Estimated · pre-cooking · 75% ingredients covered

Nutrient	Per serving
	1,192kcal
	29g
	60g
	35g
	138g
	78g
	4g
	111mg

Ingredients0/11

Tools0/15

Recipe

Kanafeh

Crispy kataifi pastry layered with melted mozzarella and topped with crushed pistachios, finished with warm lemon and orange syrup.

What you’ll doYou will make a fragrant rose and orange blossom syrup first, then prepare a ricotta and mozzarella filling. While the syrup cools, you will toss kataifi dough with orange-tinted melted butter until evenly coated, layer it with the cheese filling in a buttered dish, and bake until the top turns deeply golden. Immediately after baking, you will pour the cooled syrup over the hot pastry, flip it onto a serving plate to reveal the golden underside, and finish with chopped pistachios.

Serves4

Total38 min

LevelMedium

Ingredients

Sugar300 g
Water180 ml
Lemon1 piece
Rose water1 tbsp
Orange blossom water1 tbsp
Unsalted butter155 g
Kataifi dough400 g
Orange food colouring1 pinch
Ricotta cheese200 g
Whole-milk mozzarella300 g
Pistachios40 g

Tools

Baking dishTongsServing plateSmall panLarge mixing bowlOvenSmall saucepanChef's knifeOffset spatulaMedium bowlCitrus juicerWooden spoonBrushOven gloveChopping board

Method

Set the oven to 200 °C and let it heat fully before you bake.

200°C10 minOven

Measure the sugar into the small saucepan.

5sSmall saucepanSugar · 300 g

Pour the water over the sugar in the saucepan.

5sSmall saucepanWater · 180 ml

Halve the lemon and squeeze the juice directly into the saucepan, catching any pips.

15sSmall saucepan, Citrus juicerLemon · 1 piece

Place the saucepan over medium-high heat and bring to a rolling boil, stirring once to dissolve the sugar, then let it bubble without stirring for about 5 minutes until very slightly thickened.

5 minSmall saucepan

Pour the rose water into the hot syrup.

5sSmall saucepanRose water · 1 tbsp

Pour the orange blossom water into the syrup and stir briefly.

5sSmall saucepanOrange blossom water · 1 tbsp

Set the saucepan aside at room temperature and let the syrup cool completely while you prepare the kanafeh.

Result · Fragrant sugar syrup · used in step 26

30 minSmall saucepan

Cut the butter into rough chunks and place them in the small pan.

5sSmall panUnsalted butter · 150 g

Set the pan over low heat and melt the butter gently until fully liquid, then remove from the heat.

2 minSmall pan

Pull the kataifi dough apart into the large mixing bowl, loosening any compressed clumps.

10sLarge mixing bowlKataifi dough · 400 g

Stir the pinch of orange food colouring into the melted butter until the colour is uniform.

5sSmall panOrange food colouring · 1 pinch

Pour all the coloured melted butter over the kataifi dough in the bowl.

10sLarge mixing bowlMelted butter and orange food colouring · step 12

Use your hands and tongs to toss and massage the kataifi thoroughly until every strand is evenly coated in the orange-tinted butter.

Result · Butter-coated kataifi · used in step 19

1 minLarge mixing bowl, Tongs

Spoon the ricotta into the medium bowl.

5sMedium bowlRicotta cheese · 200 g

Tear the mozzarella into small pieces and add them to the bowl with the ricotta.

5sMedium bowlWhole-milk mozzarella · 300 g

Stir the ricotta and mozzarella together until they are evenly combined into a creamy, slightly textured filling.

Result · Cheese filling · used in step 20

30sMedium bowl, Wooden spoon

Brush a thin, even coat of butter over the base and sides of a 23 cm round baking dish.

15sBaking dish, BrushUnsalted butter · 5 g

Press roughly half the butter-coated kataifi into the base of the greased baking dish, compacting it firmly and evenly with your palms to form a flat, dense base layer.

Result · Butter-coated kataifi · used in step 21

1 minBaking dishButter-coated kataifi · step 14

Spoon all the cheese filling over the kataifi base and spread it gently to an even layer, leaving a small border at the edges.

30sBaking dish, Offset spatulaCheese filling · step 17

Distribute the remaining kataifi evenly over the cheese filling and press it down firmly with your palms so the top is compact and level.

1 minBaking dishRemaining butter-coated kataifi · step 19Cheese filling and butter-coated kataifi · step 20

Slide the baking dish into the oven.

10sBaking dish, Oven, Oven glove

Bake for 25 minutes until the edges are deeply golden and crisp; the underside should be golden too, since it becomes the top when turned out.

200°C25 minBaking dish, Oven

Using oven gloves, carefully lift the baking dish out of the oven and set it on the kitchen counter.

10sBaking dish, Oven, Oven glove

Tip the pistachios onto the chopping board and chop them roughly with the knife until you have coarse, uneven pieces.

Result · Roughly chopped pistachios · used in step 28

30sChopping board, Chefs knifePistachios · 40 g

Pour all of the cooled fragrant syrup evenly over the hot baked kanafeh straight from the oven, allowing it to soak in.

15sBaking dishFragrant sugar syrup · step 8

Place the large serving plate face-down over the baking dish, then flip both together in one confident motion so the golden crust faces up on the plate.

20sServing plate, Oven gloveBaked kanafeh and fragrant sugar syrup · step 26

Scatter the roughly chopped pistachios evenly over the top of the kanafeh and bring it straight to the table.

Result · Kanafeh

10sServing plateRoughly chopped pistachios · step 25

Printed 6 October 2026