• 1 pack of kidiyef noodles
  • 1/2 brick Butter
  • 2 pkg Vanilla sugar
  • Plain sugar
  • Water
  • Orange blossom water
  • Ricotta cheese or akawi cheese (preference)


  • Leave kidiyef noodles to defrost
  • Prep the aatar (syrup) while waiting, 1 cup of sugar to 1 cup water, bring to a boil then turn to low and let is simmer for 15 min, add orange blossom water as desired in the last 3 min
  • Chop noodles into about inch pieces
  • Melt butter, let it sit for a min until the white stuff settles to the bottom
  • Pour clear top part of butter on top of noodles, mix together, set aside
  • If using ricotta, prep this way: drain water, mix ricotta with one table spoon orange blossom water, add the milky part of the butter and mix
  • If using akawi, no prep required or use bottom white butter mixed
  • Put layer of noodles on circular pan
  • Sprinkle vanilla sugar on top of noodles (use 1 mini packet) or sprinkle on noodles before clarified butter
  • Add cheese on top
  • Add second layer of noodles, pack down slightly, add another vanilla sugar layer
  • Put on bottom rack, 375, flip once when lightly pink, leave in until starts to brown
  • Take it out and pour half a cup of syrup on top (important because noodles and cheese are NOT sweet at all, will taste like bread if you skip this)
  • Return to oven for 3 min
  • Take out, serve, let people add more syrup as desired
  • Optional: sprinkle chopped pistachios on top


The delicacy as perfected by Taghrid, learned by Rita, and documented by Andrew.

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