Directions: |
Directions:Mix farina, milk, yeast, melted butter and blossom water. Let the dough sit for one hour.
Combine the cheeses and salt.
Separate the dough in ½. In a 12” by 9” pan, lay out ½ of the dough. Pad flat and smooth the kanaife by wetting your hand and running it across the top. Add the cheese filling and spread evenly to cover the kanaife. Lay the remaining kanaife on top of the cheese. Again, pad flat and smooth.
Bake at 350° oven for ½ hour.
To make the atir, combine all ingredients in a saucepan. Cook on low heat until the sugar melts and the liquid boils. Boil for ½ hour. Remove from heat and let cool.
Serve the kanaife warm with Atir. |
Personal
Notes: |
Personal
Notes: Kanaife is a wonderful breakfast dish that Imme often made on Sunday mornings when the entire family was together. It’s very filling and looks as good as it tastes. In Lebanon, kanaife is served in a sesame roll that is dripping with syrup.
I will never forget the time when my mother mistakenly added kerosene to the kanaife in place of the rose water. We smelled some strange odor but could not identify it. When it came time to eat the kaneife, we were so worried about disappointing mom by refusing to eat her breakfast. My father took one bite of his piece and immediately spit it out. "Oh my God", my dad said. "No way".
It was 3 days later when my mom was looking for the rose water bottle to make more atir. She removed the lid off the bottom and immediately smelled that strange odor that filled the house when the kaneife was cooking. She inspected the bottle and noticed a tag on the other side of the label. In my mother's handwriting was the Arabic word for Kerosene. My mother had recycled the empty rose water bottle and filled it with kerosene. While we could not stop laughing, my mother was crying that she could have seriously hurt us if we had eaten her breakfast just a few days ago.
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