Assyrian Dishes © ALL RIGHTS RESERVED. 

​Sugar Syrup​ 
1 cup Sugar
1/2 cup water 
1 tablespoon Lemon Juice
1 teaspoon Orange Blossom Water

Kashta

2 cups/500ml Milk

1 tablespoon White Vinegar

1 tablespoon Sugar

2 cups Whipping Cream/Heavy Cream

1 teaspoon Orange Blossom Water

2 tablespoons Cornstarch​

Crust

454ms Kataifi / Shredded Filo

1 cup Butter (melted)

​1 teaspoon Kanafa Colouring​

2 tablespoons Butter (melted)

1/4 cup Crushed Pistachios​

​​​Making the Sugar Syrup

• ​Add the sugar & water in a saucepan
  
• Stir together on med-high heat
  
• Add the lemon juice
  
• When it starts to boil turn the heat off
  
• Add the orange blossom water & mix together
  
• ​Place in a syrup jar when it cools down & place it in the fridge​

Making the cheese

• Add the milk, white vinegar & sugar in a saucepan and mix together on medium heat
• When the milk starts to separate and curdles, start straining the liquid with a slotted spoon and put in a sift to strain excess liquid
• Let it sit on the sift until all the liquid is strained
  

Making the cream

• Mix some of the whipping cream into the corn starch until a smooth consistency
• Add the remaining whipping cream in a saucepan with the cornstarch mixture until it thickens
• ​Stir in the orange blossom water and turn off the heat
  
• Add the strained cheese & geymar/cream in a jug
  
• Blend the mixture using a hand held blender
  
• Place plastic wrap on top and keep in the fridge until ready to use
• ​Cut the shredded dough finely and shred some pieces with your hands
  
• Preheat oven 400F or 200C
  
• ​Brush the 2 tablespoons of butter on a 30cm baking pan
  
• Add 1 teaspoon Kanafa colouring to the 1 cup of melted butter and mix
  
• Pour into the shredded dough in a large bowl and mix all together with your hands
  
• Place half of the shredded dough in the bottom of the pan
• Flatten with the palm of your hands
• Pour the cream cheese mixture on top & spread 
• Add the rest of the shredded film on top
  
• Flatten lightly
  
• Place on the bottom shelf of the oven for 20 minutes
• Then place it on the top shelf for another 20 minutes
  
• ​Remove from the oven and set aside to cool down for 10 minutes
  
• Use a knife to cut around the edges
  
• Place a larger pan on top& FLIP!
  
• Pour the cold sugar syrup on top of the kanafa
  
• Sprinkle some crushed pistachios on top
  

​Enjoy!

Directions

Ingredients

Kanafa