Kanafeh from The Guardian Feast supplement, March 24, 2018 (page 5) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodycat on November 21, 2020

    The method says to pulse the kadaif pastry in a food processor. My processor did NOT like that at all. The strands just bound around the spindle and got stuck. I ended up just pulling the strands apart by hand, which worked perfectly well. I was a bit sceptical about just brushing the tin with ghee but it turned out perfectly. The syrup penetrates all the way through so you don't notice that the cheese layer was unsweetened. Really delicious - I think a little drop of orange flower water would be good in it too. Edited to add - my husband decided it was "too elaborate" so I'm slowly eating my way through it by myself. It keeps well in the fridge, giving each slice 15 seconds in the microwave to perk it up before I eat it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.