Kunafe - Kenafe - Knafe Gimzawia
Ricotta cheese, phyllo dough and pistachios come together in this Lebanese dessert, baked in the oven.
1 hr 35 min · Serves 10 · Medium
Ingredients
Syrup
Method
Start cooking mode- Prep 35 min · Cook 60 min · 95 min total
- medium
- 1
Combine water, sugar, and kenafe coloring and boil till it becomes syup consistency, let cool.
- 2
Finley shred phyllo dough. Melt butter in microwave and mix together with shredded phyllo dough.
- 3
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.
- 4
Remove a little more than half of the dough from the baking sheet. Spread remaining dough evenly and flatly on baking sheet.
- 5
Mix sugar and ricotta cheese together, then place evenly on top layer of phyllo dough. Evenly spread remaining phyllo dough over layer of cheese.
- 6
Bake on 425 for 30-40 minutes. Remove from oven and pour cooled syrup while kenafe is still hot. Decorate with chopped pistachios.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
