How to make it

  • Preheat oven to 350 degrees.
  • Place 2 tablespoons of vegetable shortening and 1 tablespoon ghee in a bowl and melt in a microwave or put in a pot and melt on
  • stove.
  • Place the dough in a large bowl.
  • Sprinkle with shortening mixture, and work in, using your fingers to
  • separate the strands of dough.
  • Mix the remaining shortening and ghee together with a drop or two of red food colouring to make it look reddish.
  • Smear the mixture on the bottom of a 12-inch round pan, leaving
  • a 1-inch border around the edges.
  • Sprinkle almonds and pine nuts evenly over greased area of pan.
  • Carefully top with 3/4 kinaffeh dough and press with fingers,
  • evening out the dough.
  • Top with cheese, but keep away from edges so it doesn't melt and stick to pan.
  • Then add the remaining kinaffeh dough and press to flatten.
  • Bake for 15-20 minutes or until brown at the sides.
  • Then flip it onto a plate.
  • Sprinkle with 1/2 cup of the sugar syrup, then chopped pistachio nuts.
  • Cut into diamond shapes, and serve, passing the rest of the
  • syrup in a bowl.
  • Sugar Syrup: Bring syrup and water to slow boil, add
  • lemon juice and then stir constantly for 15 minutes.
  • (2 cups)

Reviews & Comments 4

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  • lebneneh_tarikjdeidi 13 years ago
    Dear Midgelet, what i meant is that kinaffeh is not jordanian. Whoever stated that on the ethnic site is wrong. Kinaffeh is a Palestinian desert hailing from a city called Nablouse, hence why arabs call it Knafeh Naboulsiyi (Nabulsian kinaffeh). There is no authentic jordanian kitchen hence no jordanian sweets, as when the current state of jordan was founded in 1946, the people living there were either Bedouins who had come from what today is saudi arabia and settled there or Palestinians and Syrians who had settled there when Western Jordan was part of Palestine before 1946. And after the 1948 war when israel was created on Palestine then many Palestinians had to flee and many ended up in the then newly founded state of Jordan (which partly consisted of western Palestine) where the Palestinians today make up the biggest ethnic group of people so their cuisine is the dominant cuisine there. In general Lebanese, Palestinians and Syrians have a similar cuisine but the traditional bedouin cooking style/culture and way of life is very diffirent from the Lebanese, Palestinian and Syrian. Bedouins exist in all middle eastern/north african countries but in jordan they are the mainstream "natives" and do not have a traditional cusine, they traditonally eat rice with meat (in diffirent styles). The only well known bedouin dish is mansaf (a rice/meat/youghurt dish) popular in the middle east especially among the bedouins (naturally). Hope this helped.
    By the way, sorry for the late reply, i havent been on here much. Take care and eat well :)
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  • midgelet 13 years ago
    Thank you for your comment, could you be so kind to post an authentic one then?

    The recipe above was taken from an ethnic baking site, stating it was a Jordanian one.
    Was this review helpful? Yes Flag
  • lebneneh_tarikjdeidi 13 years ago
    Dear Midgelet, This is not a jordanian recipe.
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    great recipe thanks high5
    Was this review helpful? Yes Flag

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