Shredded Wheat and Sweet Cheese Kenafeh
Prep time
Cook time
Total time
Fantastic dessert that will impress everyone in your home.
Recipe type: Dessert
Cuisine: Middle Eastern
Serves: 6
  • 5 cups raw kenafeh. If the dough is frozen, let it thaw overnight in the refrigerator
  • 8 tablespoons un-salted butter
  • 1½ cup ricotta cheese
  • ¼ cup slivered or coarsely chopped roasted un-salted pistachio, optional
  • 1 cup sugar syrup
  • 6 brioche mold
  1. Place the kenafeh dough in a bowl. Melt the butter, drizzle over the dough gently shred into coarse dough. Some stores make it into fine dough. It is a personal preference.
  2. Divide the dough into 6 3-inch balls and 6 1-inch balls.
  3. Whisk the ricotta cheese with 2 tablespoons of the sugar syrup. Set aside.
  4. Press each large ball of kenafeh dough firmly into the small brioche cups. Spoon 2 Tablespoons into the kenafeh. Flatten the small balls and place over the cheese. Press firmly.
  5. Place the brioche cups onto cookie sheet. Bake in 395 F. degree oven and bake for 30 minutes.
  6. Remove from the oven, rest for 5 minutes.
  7. Place flat plate over each cup and turn upside down. Drizzle with syrup and sprinkle with the pistachio.
  8. To make the syrup: Boil 2 cups of sugar with 1 cup of water and 1 tablespoon of lemon juice. Bring to a boil. Simmer for 10 minutes. Remove from the oven. Add 2 drops of orange blossom water. Allow the syrup to cool before using.
Recipe by Sanaa Cooks at