Kanafa offers a taste of Middle Eastern cuisine, rich in history and flavour. It’s a wonderful way to explore culinary traditions from around the world. The combination of crispy phyllo dough and creamy cheese filling creates a delightful contrast that’s a joy to savour.


  • 1 (16 oz) box of shredded phyllo dough (kataifi)
  • 1 (15 oz) container ricotta cheese
  • 1 cup grated mozzarella cheese
  • ⅓ cup white sugar
  • 12 ounces unsalted butter
  • Rose Water Syrup Ingredients
  • 1 cup white sugar
  • ½ cup water
  • 1 teaspoon lemon juice
  • ⅛ teaspoon rose water (optional)

Method of preparation:

Preheat the oven to 175°C (350°F).

Melt the unsalted butter. In a large bowl, toss the shredded phyllo dough with the melted butter until the strands are evenly coated.

Press half of the buttered phyllo into the bottom of a greased 9×13 inch baking dish.

In another bowl, mix together the ricotta, mozzarella and white sugar.

Spread the cheese mixture evenly over the phyllo dough in the baking tin.

Cover the cheese mixture with the remaining half of the buttered phyllo pastry.

Bake in the preheated oven for about 45 minutes, or until the top is golden brown.

While the kanafa is baking, combine 1 cup sugar, ½ cup water and 1 teaspoon lemon juice in a saucepan. Bring to the boil, then reduce the heat and simmer for about 10 minutes. Add rose water to taste.

Once baked, remove from the oven and immediately pour the warm rose water syrup over the top.

Allow the Kanafa to cool slightly before slicing and serving.

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