Our Culture:

Kanafeh is an iconic and deeply authentic Jordanian dessert, with the city of Nablus being historically renowned for perfecting it, making it a proud part of Jordanian and wider Levantine heritage. In Jordan, it is far more than a sweet treat; it is a social institution, traditionally associated with celebrations, gatherings, and showing honor to guests. Authentic Kanafeh is characterized by its unique preparation: the phyllo dough (kataifi) is finely shredded to a noodle-like consistency, saturated with butter, and pressed into a pan to form a crisp, golden crust that encases a melting layer of sweet, salty cheese. The final, crucial step is a generous dousing of aromatic sugar syrup, often scented with rose or orange blossom water. Served warm and fresh from specialized bakeries, it is a common sight during Ramadan for iftar, at weddings, and on weekends when families gather, embodying the Jordanian values of generosity, shared joy, and culinary pride.

Nutrition Tip:

White cheese is popular in breakfast and appetizer menus in the Arab world. It is an excellent source of riboflavin, protein, calcium, phosphorus and Vitamin B12.

Ingredients:

1 box Shredded phyllo dough

1 container Ricotta cheese

1 cup Shredded white cheese (halloumi is great)

¼ cup White sugar

3 T Unsalted butter

For the syrup:

½ cup White sugar

½ cup Water

1 t Lemon juice

1 t Rose water (optional)

Steps:

1- Preheat the oven to a high temperature.

2- Chop the phyllo dough finely. This is most easily done while frozen. Next, mix together the cheeses and sugar.

3- Melt the butter, then pour it into a bowl full of the chopped phyllo and mix until the butter is assimilated.

4- Spread the dough out on a pan into a circle. Pat it down until it is somewhat firm. Cover the circle with the cheese blend as you would a pizza.

5- Bake for almost half an hour or until golden.