So I know I haven’t been posting about too many Ramadan-esque recipes but it’s only because I’m experimenting with different fillings and crusts.
Last Friday for my uncle’s futoor gathering, I created a kanafa with a creamy semolina filling.
This is the easiest kanafa with the shortest prep time.
All you need is: Continue reading →
As a special request from my sister Besma, (who is yet to try it!) here below is kanafa bil smeed with ricotta cheese…
I quite liked the contrast between the creamy texture of the ricotta cheese and the grainy texture of the semolina crust. And was quite yummy.
For the original posted recipe please click here.