Kanafeh

Ingredients
- 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)
Steps
- 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
Notes
The delicacy as perfected by Taghrid, learned by Rita, and documented by Andrew.