Kanafeh “Al-Kazaba” with Toast

Kanafeh Al-Kazaba (“Fake” Kanafeh) is a quick and easy dessert made without traditional kanafeh dough. Instead, it uses white toast as a base, layered with delicious cream (qeshta) and sweet syrup (sherbet), giving it the authentic Middle Eastern flavor in a fraction of the time.

Cooking Time: 60 minutes
Serves: 5 people

Ingredients

For the Syrup (Sherbet):

• 1 cup sugar

• ½ cup water

• 1 teaspoon lemon juice

• ½ teaspoon vanilla (optional)

For the Toast Base:

• 12 slices white toast (crusts removed)

• ¼ cup butter, melted

• 1 tablespoon sugar (optional, for extra crunch)

For the Cream (Qeshta):

• 2 cups milk

• 3 tablespoons cornstarch

• 1 can qeshta (cream)

• 2 tablespoons sugar

• ½ teaspoon vanilla

For Garnish:

• Crushed pistachios (as desired)

Instructions

Prepare the Syrup (Sherbet):

1. In a small pot, boil water and sugar for 5 minutes.

2. Add lemon juice and cook for an extra minute.

3. Remove from heat and stir in vanilla (optional). Set aside to cool slightly.

Prepare the Cream (Qeshta):

1. In a saucepan, mix milk, cornstarch, and sugar. Heat over medium heat, stirring constantly until thickened.

2. Add qeshta and vanilla, mix well, then remove from heat and let it cool slightly.

Assemble the Dessert:

1. Lightly butter a baking dish.

2. Process the toast slices in a food processor until they become fine crumbs resembling kanafeh.

3. Mix the toast crumbs with the melted butter thoroughly.

4. Spread half of the toast crumbs at the bottom of the dish and press lightly to form a base.

5. Pour the cream mixture evenly over the base.

6. Cover the cream with the remaining toast crumbs.

Bake and Serve:

1. Preheat the oven to 200°C (392°F).

2. Bake the dessert for 10–15 minutes until the top turns golden.

3. Pour the warm syrup over the kanafeh immediately after removing it from the oven.

4. Let it rest for 10 minutes, then cut into pieces and serve.

5. Garnish with crushed pistachios before serving.