Konafa with cheese كنافة بالجبنة


Konafa is made of a very thin half cooked pastry. The closest in North America would be vermicelli or Angel hair.

Konafa can be found in some Middle Eastern groceries.

In Turkey and Greece, the name Kataifi is used for what Egyptian call Konafa, while Katayef is another different Egyptian desert.

Servings: 6

Preparation Time: 0.75 hours


1/2 kg. konafa.
1/4 kg ricotta cheese.
1 cup milk.
1/2 cup ghee or butter.

Cooking Instructions

In a bowl, mix ricotta cheese with milk and stir well.
Spread butter or ghee on the surface of baking pan.
Cut konafa into short strips and mix it with butter or ghee, then put half the quantity in the pan.
Cover with the prepared ricotta cheese, then put the remaining half of konafa and spread some butter or ghee on top.
Bake in oven on high temperature till it becomes golden brown, then flip over the other side and continue baking till the other side is also golden brown.
Add syrup and serve.

For the syrup

Add sugar to water and boil, then add 1 spoon lemon.
While still warm, add 1 spoon ghee or butter and a couple of spoons rose water.



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