Recipe: Nof Atamna-Ismaeel's savoury Kanafeh - vegetable tart

An ideal vegetarian lunch or light supper


Serves; 6 - 8


600g Kadaif pastry (can be bought in Middle Eastern shops or online – it resembles shredded wheat.)

300g clarified butter

500g large mozzarella balls

4 courgettes

4 tomatoes

2 medium aubergines

4 leeks, sliced very finely

A bunch of chard leafs, finley sliced

100g fresh Za'atar or oregano leaves

50g salted, roasted pistachios

Olive oil, salt and pepper to season


● Tear the mozzarella balls to smaller pieces and leave in a sieve over a bowl or sink for at least 2 hours to let the liquid drain out.

● Chop the Kadaif pastry into 2 cm. lengths and mix with the clarified butter until they are all coated in the butter.

● Grill the aubergines or burn them over a gas flame on your hob until their skin becomes black and wrinkled all over – keep turning them. Remove them from the flame, peel the skin and place them in a sieve over a bowl or sink strainer to let the liquid drain out. After peeling the charred skin cut into thick slices.

● Cut the courgettes into 1cm thick slices, place them in a baking dish, cover with olive oil, salt and pepper, and bake it in an oven heated to 220°C until the courgettes are golden - it won't take long so keep checking.

● Heat some olive oil on a frying pan and fry the leeks for 5 minutes. Season to taste.

● Add the sliced chard leafs to the pan and cook for 4 minutes more on a medium heat. Season to taste.

● Cut the tomatoes into thin slices.

● In a springform or loose bottomed cake tin arrange a thin layer of the prepared Kadaif pastry.

● Place layers of roasted courgettes, aubergines, the leeks and the chard leaves, the sliced tomatoes and the mozzarella pieces. Cover these with za'atar or oregano, and add one more layer of the prepared Kadaif noodles. Season.

● Cook in a 200°C preheated oven for 25 minutes until the Kanafah turns a golden colour.

● When cooked, decorate it with finely chopped pistachios.

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