Kunafe - Kenafe - Knafe Gimzawia

Total Time
1hr 35mins
Prep 35 mins
Cook 1 hr

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.

Ingredients Nutrition

Directions

  1. Combine water, sugar, and kenafe coloring and boil till it becomes syup consistency, let cool.
  2. Finley shred phyllo dough.
  3. Melt butter in microwave and mix together with shredded phyllo dough.
  4. 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.
  5. Remove a little more than half of the dough from the baking sheet.
  6. Spread remaining dough evenly and flatly on baking sheet.
  7. Mix sugar and ricotta cheese together, then place evenly on top layer of phyllo dough.
  8. Evenly spread remaining phyllo dough over layer of cheese.
  9. Bake on 425 for 30-40 minutes.
  10. Remove from oven and pour cooled syrup while kenafe is still hot.
  11. Decorate with chopped pistachios.
Most Helpful

5 5

Excellent version of Knafe. I made this this week and my husband and I truly enjoyed it. We used to get this at a Lebanese restaurant where we used to live. They have since closed and we have not been able to find a recipe comparable to theirs. This one was perfect. I was glad to see that it did not have the rose water or orange blossom because we do not care for either of those. This was the perfect balance! I did add a little lemon juice to the syrup for our person taste. I can't wait to make it again!