Commonly known as Kenafeh bi Jibneh (Jibneh means cheese) … Kenafeh is a very popular middle eastern dessert .. it is commonly known as Kadayif in Turkey … basically it is very fine vermicelli-like pastry stuffed with either nuts, cream or the most popular is cheese … the cheese kenafeh is originally from the city of Nablus in Palestine …thus the name .. it is originally made with Nabulsi cheese … but now a day people mostly make it with Akkawi cheese .. which is a cheaper substitution .. but the taste is just the same … it actually is really simple to make on the contrary to what most people think … the only mistake that most usually do is baking it in the oven which makes the cheese hard … but the way i will show you now is so simple and turns out even better than the store bought … all you need is:
Serves : 4 – 5
- 500 gm Kenafeh dough .. shredded
- 1 to 1 1/2 cup Akkawi cheese … cut and soaked in water overnight until it doesn’t contain any salt
- 1 ts orange powder food coloring … optional
- 1/2 cup ghee or butter ( ghee is simply clarified butter)
- 1 cup sugar syrup … depending on the sweetness you like … i usually use lesser
- Chopped Pistachio … optional
In a small pot … add the Ghee ( or butter) along with the food coloring
The food coloring is optional .. you can skip it if you cant find it … but dont use liquid coloring as when you place it with the ghee it will be like adding water to it .. causing it to splash all around …
Once the mixture is melted it will look like this … dont let it cool down … use it immediately
Add the colored ghee to the Kenafeh dough … a little at a time .. mixing it well after each addition …
This is how the dough will look after its all well mixed …
ps. as i mixed it with my hand … my nails stayed orange for a week after that … so an advice would be … wear gloves 
In a 9 – inch pan … place 3/4 of the Kenafeh and spread it all around …
Press the Kenafeh down from all around really well …. i used a removable bottom of a tart dish … but you can even simply press it down using your hands … just do it firmly …
Strain the cheese really well…. taste it and make sure it doenst have any salt …
Some people like to mix half Akkawi cheese and half mozzarella cheese.. the taste will be the same .. just the cheese will look more melted …
Place the cheese on top of the Kenafeh … leaving around 1/2 inch around the edge …
Cover the cheese with the remaining Kenafeh … don’t worry if its too less … it just helps the kenafeh not to stick to the pan once its flipped over …
Now place the pan on the stove top .. not in the oven … just simply keep it on low heat … and keep rotating it so the heat is equally distributed … this will take from 10 to 15 mins … you will realise that the cheese started melting and when you lightly shake the pan you can hear the crisp sound of the dough … if you want to make sure its nicely browned use a spatula to very lightly lift it and check … be careful not to break it …
Once its done … place a bigger pan on top of the Kenafeh pan … and flip it over … place it on the stove top just for few more mins ( 1 to 2 … no more) …
While the Kenafeh is still hot …. pour the sugar syrup … i usually start by around 1/2 cup to 3/4 .. and if anyone wants more .. they can always add …
ps. the sugar syrup should be cold or at room temperature … or the kenafeh wont absorb it
Decorate the Kenafeh with the chopped pistachio … this is optional …
Then while its still hot … slice and serve it …
Enjoy … 
wow – this looks amazing! I adore kenafe.
Maninas´s last blog ..Finally…
Thanx Maninas … let me know when you try it … and stay in touch
I just had kenafa yesterday and today. I had been begging my mom to make it and she finally made it yesterday. I will give my mom this recipe because my mom makes it differently.
Nael Qasem´s last blog ..Yellow Rice with Chicken (Oozi)
I had first seen this dessert at Yasmeen’s blog. I will be be trying it soon. Thanks for reminding me about it. Looks delicious!
Well Nael this is a very simple recipe … do let me know how it turns out … and stay in touch
Thanx Mona … let me know how it turns out ….and stay in touch
Hi Laila,
first let me congratulate you for all your amazing recipes,it’s not my first time in your site and I really loved it.
Oh,by the way you site is in my blogger blogs list
Marwa´s last blog ..?????? ?????
Thanx Marwa … glad you dropped by … your blog is really nice too … saw a couple of interesting recipes … stay in touch
ps. Also thanx for adding my link on your site
Marhaba Leila
this is a very simple way to prepare Kenefah and on the stove.. I have to try it. thanks for sharing
Wishing you happy and healthy new year.
Hay Arlette … well this is the authentic way of making kenafeh .. it really is very simple … let me know how it turns out .. and stay in touch
As salam alikium Laila
I LOVE KENAFEH!
Thank you sooo much for posting this, I couldn’t find a recipe that called for the right kind of cheese and could not remember the name either! You are a life saver, LOL well maybe a meal saver!!!
Wa Alaikum Assalam Aimee … i love kenafeh too but i found alot of different recipes for it on the net .. i guess people try to improvise and find whats available at the country they live in … but nothing tastes like the real thing .. im glad you found what you are looking for here … stay in touch
laila where can i get kenafah dough and other good quality arabic ingredients from in dubai?? also on a whim i bought some barberry from lulu and i see that its used only in polo recipes containing meat. is there a vegetarian dish that incorporates barberries?
Well fresh kenafeh is only sold in Ramadan but you can always find frozen ones in the pastry section in most of the hypermarkets … over here i buy most of the stuff I need from Carrefour but if you still cant find it look in roastery shops …
About Barberry … actually we don’t use it in our cuisine … its mostly used in the Iranian cuisine they call it “Zereshk”… the simplest i know it that they add it to white rice along with some saffron and serve it with kebab’s .. if i find a good recipe for it i will make sure to email it to you … hope i answered your questions … do stay in touch