Kanafa

Ingredients

• 450 – 500 g of kanafa pastry
• ½ cup of butter
• 2 cans of thickened cream (kushtah)
• 1 cup of chopped nuts
• 1 tablespoon of ground cardamom

Syrup

• 1 cup of water
• 1½ cups of sugar
• 2 teaspoons lemon juice
• 1 cinnamon stick
• 5 whole cloves

Procedures

1. Pull the kanafa pastry apart and break into two inch pieces.
2. Spread half of the kanafa in a 9" x 13" pan.
3. Sprinkle on half of the butter.
4. Press into the pan.
5. Spread the two cans of cream over the kanafa.
6. Mix the nuts with the ground cardamom and sprinkle evenly over the cream.
7. Top with the rest of the kanafa pastry.
8. Sprinkle on the remaining butter.
9. Gently press the kanafa into the pan, as much as you are able to.
10. Bake in the oven for about 30 minutes or until lightly browned.
11. Meanwhile, make the syrup.
12. Bring all of the ingredients to boil in a sauce pan, then reduce to a light boil and boil another 5–10 minutes.
13. When you take the kanafa out of the oven, remove the cinnamon and cloves from the syrup.
14. Pour the syrup evenly over the hot kanafa.
15. Leave in the pan for one hour to cool and soak up the syrup.
16. Cut with a sharp knife into squares and serve.]