Ingredients with Measurements:
- 2 cups of coarsely chopped walnuts
- 2 cups of pitted and chopped dates
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cardamom
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground allspice
- 1/2 cup of butter, melted
- 2 tablespoons of honey
- 2 tablespoons of orange blossom water
- 1/2 teaspoon of rose water
- 2 tablespoons of sugar
- 2 tablespoons of orange juice
- 2 tablespoons of lemon juice
- 2 tablespoons of orange zest
- 2 tablespoons of lemon zest
- 2 tablespoons of rose petals
- 2 tablespoons of chopped pistachios
- 2 tablespoons of chopped almonds
- 2 tablespoons of chopped hazelnuts
- 1/2 cup of shredded phyllo dough
- 1/2 cup of clarified butter
Special Equipment Needed:
- 9-inch round baking pan
- Baking sheet
- Saucepan
- Whisk
- Mixing bowl
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Grease a 9-inch round baking pan with clarified butter.
3. In a saucepan, melt butter over low heat.
4. Add honey, orange blossom water, rose water, sugar, orange juice, lemon juice, orange zest, lemon zest, and rose petals. Stir until combined.
5. In a mixing bowl, combine walnuts, dates, cinnamon, nutmeg, cardamom, cloves, and allspice.
6. Pour the butter mixture over the nut and date mixture and stir until combined.
7. Spread the mixture into the prepared baking pan.
8. Place the shredded phyllo dough on top of the nut and date mixture.
9. Drizzle the clarified butter over the phyllo dough.
10. Place the baking pan on a baking sheet and bake in preheated oven for 30 minutes.
11. Remove from oven and let cool.
12. Sprinkle with chopped pistachios, almonds, and hazelnuts.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information:
Calories: 350
Fat: 24g
Carbohydrates: 28g
Protein: 8g
Substitutions for Ingredients
- Walnuts: Pecans, almonds, or hazelnuts
- Dates: Raisins, dried apricots, or dried figs
- Orange blossom water: Rose water
- Rose water: Orange blossom water
- Phyllo dough: Filo dough
- Clarified butter: Ghee
Variations:
- Add 1/2 cup of chopped dark chocolate to the nut and date mixture.
- Substitute the clarified butter with coconut oil.
- Substitute the orange juice with pomegranate juice.
Tips and Tricks:
- Make sure to grease the baking pan with clarified butter to prevent the kanafeh from sticking.
- Use a sharp knife to cut the kanafeh into slices.
- To make the kanafeh extra crispy, bake it for an additional 5 minutes.
Storage Instructions:
Kanafeh can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Kanafeh can be reheated in the oven at 350°F for 5 minutes.
Presentation Ideas:
Kanafeh can be served on a platter with fresh fruit and a drizzle of honey.
Garnishes:
- Chopped pistachios
- Chopped almonds
- Chopped hazelnuts
- Fresh fruit
- Honey
Pairings:
- Tea
- Coffee
- Milk
Suggested Side Dishes:
- Hummus
- Baba ghanoush
- Tabbouleh
Troubleshooting Advice:
- If the kanafeh is not crispy enough, bake it for an additional 5 minutes.
- If the kanafeh is too dry, add a tablespoon of orange juice to the nut and date mixture.
Food Safety Advice:
- Make sure to store the kanafeh in an airtight container in the refrigerator.
- Make sure to reheat the kanafeh before serving.
Food History:
Kanafeh is a traditional Middle Eastern dessert that has been around for centuries. It is believed to have originated in the Levant region, which includes parts of modern-day Syria, Lebanon, Jordan, and Palestine.
Flavor Profiles:
Date and walnut kanafeh has a sweet and nutty flavor with hints of cinnamon, nutmeg, cardamom, cloves, and allspice.
Serving Suggestions:
Date and walnut kanafeh can be served as a dessert or snack. It can also be served with a cup of tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Middle Eastern