A Delight You Don’t Want to Miss!
Cheese Kanafeh is a succulent cheese-creamy dessert with softly crunchy golden layers. It is much loved and deemed as a guest-honoring pastry when receiving.
Consumed hot or warm, it makes also an ideal fulfilling breakfast when placed inside a soft sesame Kaak.
The Kanafeh comes in two versions: filled with cheese or with Ashta Cream, the latter being mostly a Northern recipe and must be eaten fresh. Unlike the Cheese Kanafeh, it cannot be re-warmed.
Cheese Kanafeh is another of our rich ethnic pastry that is made of semolina dough. In recent years, it has seen various homemade variations with households eager to adapt the original recipe to their kitchen. Hence, slight variations in the taste and the presentation have occurred, not in a negative way.
In fact, the intake of calories has lowered due to two main changes in the homemade recipes: Butter is being used instead of Ghee, and the syrup has less sugar.
Adding to that, we now soak the Kanafeh with half the quantity of the syrup, and leave the other half for the serving time, which gives the eater the choice to sweeten more or less as desired.
I still caution on the excess of sugar-syrup upon serving, if the intake of calories is of concern to you.
Cheese Kanafeh: A Shared Regional Cultural Dessert
Which brings the question of its real origin, and confirms my previous input on the hundreds of years of regional cultural exchanges.
A close version of this pastry exists also in the Greek Cuisine, and is called Kadaifi. With its various different regional spellings, we Lebanese call it Knefe, with a phonetic E at the start (pronounced Eknefeh).
I am thrilled to share with you this succulent dessert that I highly recommend you to try. You will be delighted!
With love, here comes the easiest recipe of the Lebanese Cheese Kanafeh!