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Kanafeh Naame



  • 3 cups shredded phyllo dough available in the market
  • 1 cup plain bread crumbs
  • 1/2 cup simple syrup
  • 1 cup clarified butter or ghee
  • 2 cups fresh mozzarella or akawi cheese
  • 2 cups milk
  • 1/3 cup semolina
  • Syrup
  • 2 cups sugar
  • 1 cup water
  • juice of 1/2 of a lemon
  • 1 tbs orange blossom water
  • 1 tbs rose water



  • Preheat the oven to 400 degrees.
  • Soak the mozzarella in a bowl of water for about 5-6 hours, changing the water every half an hour.
  • In a food processor, add the phyllo dough and process until very fine into small grain size pieces or cut into small pieces with scissors. Add this into a bowl.
  • Add bread crumbs, butter and syrup and combine well.
  • Press half of the dough into the bottom of a 10 inch buttered pan and press down very well.
  • Remove cheese from bowl and tap dry with a paper towel. Put mozzarella in food processor and blend until the cheese if very fine, or just roughly break it into small pieces with hand. Add this into a bowl.
  • In a small pot heat milk and then add semolina, cook for about 2 minutes while stirring. Pour the hot milk over the cheese and combine well.
  • Pour cheese mixture over dough and add the rest of the dough on top.
  • Place in the oven, cook for about 40 minutes or until crust is golden brown.
  • Remove from oven and let cool for 10 minutes before flipping it over onto a nice plate.
  • Decorate with ground pistachio and serve warm with simple syrup.


  • Combine sugar, water and lemon juice in a pot and let simmer over medium heat for 10 minutes then add the rose water and orange blossom water and simmer for another 2-3 minutes.
  • Remove from heat and let cool completely before serving. Store in a tight jar in the refrigerator for up to 2 months.


✔ I made this in small individual ramekins.
✔ This dessert is best served warm.