This recipe for kanafa, also known as knafeh, is a popular delicacy in Palestine. A layer of creamy sweet cheese is cooked over crunchy shredded phyllo dough, and the mixture is then drizzled with rosewater syrup. It’s straightforward but striking. Traditionally, desalted Nabulsi cheese is used to make the cheese filling. A fantastic alternative is the ricotta-mozzarella mixture, and you may use reduced-fat items. Kanafa dye, which gives the dough its distinctive orange or reddish hue, is likely available if you have access to a Middle Eastern supermarket.

Ingredients

Kanafa:

• 1 (16 ounce) box shredded phyllo dough (kataifi)
• 1 (15 ounce) container ricotta cheese
• 1 cup shredded mozzarella cheese
• ⅓ cup white sugar
• 12 ounces unsalted butter

Rosewater Syrup:

• 1 cup white sugar
• ½ cup water
• 1 teaspoon lemon juice
• ⅛ teaspoon rose water (Optional

Directions

1. Preheat the oven to 200 degrees Celsius, or 400 degrees Fahrenheit.
2. Get the kanafa ready. Shred the frozen phyllo dough in a food processor until the strands are roughly the size of a rice grain. Transfer to a large basin for mixing.

3. In a another bowl, combine the ricotta, mozzarella, and sugar.
4. Put butter in a big bowl or liquid measuring cup that has a spout and is safe to use in the microwave. In a microwave, melt everything fully, then leave for a few minutes until a thick white froth forms on top. Skim the foam from the butter with a spoon to clarify it.

5. In a another bowl, combine the ricotta, mozzarella, and sugar.
6. Put butter in a big bowl or liquid measuring cup that has a spout and is safe to use in the microwave. In a microwave, melt everything fully, then leave for a few minutes until a thick white froth forms on top. Skim the foam from the butter with a spoon to clarify it.
7. Bake for 30 to 35 minutes in a preheated oven, or until the edges of the dough are bubbling and brown and the cheese is just beginning to turn golden.
8. Make the syrup while the kanafa bakes: In a small saucepan, combine 1 cup water and sugar. Over medium-high heat, bring the mixture to a boil. Stir in lemon juice and lower the heat to medium. Simmer for 5 to 7 minutes, stirring frequently, until the sugar dissolves and the sauce thickens. Take care not to allow the mixture to caramelize and turn golden. Set aside after removing from the heat and adding the rose water.

9. Take out of the oven the kanafa. Cover the baking dish with a sizable plate or baking sheet. Carefully flip the baking dish onto the platter, placing the phyllo on top, while wearing oven mitts. Cover the kanafa with syrup. While still heated, cut into pieces and serve.

Nutritional Information (per portion)

• 664 calories
• 42g Fat,
• 59g Carbohydrates,
• 13g Protein