Kanafeh (Easy Version)

"Kanafeh with mozzarella! You simply must try it!"
Preparation20 min.
Cooking20 min.
Тotal40 min.
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  • kadaif - 1 2/5 cups (350 g) raw
  • butter - 2/5 cup (100 g)
  • mozzarella - 3 balls
  • for the syrup
  • sugar - 1 1/2 cups (300 ml)
  • water - 1 1/2 cups (300 ml)
  • lemon juice - 2 tablespoons
  • for sprinkling
  • pistachios - 1 handful, crushed


First, prepare a syrup of sugar and water. Boil it for 5-10 minutes, until thickened, add the lemon juice and leave it to cool completely. Melt the butter and use part of it to smear a baking dish with a diameter of 8 3/4″ (22 cm).

Divide the raw kadaif into two, break it apart with your hands and arrange half of it in an oven dish. Break the mozzarella into pieces and arrange it on top of the kadaif. Top with the other half of the kadaif, soak it with the remaining butter so that it runs all over it.

Bake in a preheated 356°F (180 °C) oven for 15-20 minutes until browned. Immediately after removing it from the oven, pour on the cold syrup and sprinkle it with crushed pistachios. Serve warm.

Goes well with ice cream or whipped cream. Always prepare the syrup in the morning, prepare the Kanafeh and bake it while you're eating the main course, so that it is ready by the time you get to the dessert.


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