Kanafeh is a traditional Middle Eastern dessert made with thin noodle-like pastry, or alternatively fine semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream or nuts, depending on the region. It is popular in the Arab world, particularly the Levant and Egypt, and especially among Palestinians. In addition, variants are found in Turkey, Greece, and the Balkans, as well as in the South Caucasus.

In Arabic, kunāfa may refer to the string pastry itself, or to the entire dessert dish.

We deep fry shrimp in the kunāfa dough, marinated with lemon zest, salt, pepper, chilli powder and the pesto coriander for an exquisite flavour.



Jumbo Shrimps 5 pieces

Kunāfa Dough – 50gm

Fresh Coriander 20 grams

Glove Garlic – 1

Olive Oil – 50ml

Chilli Powder – 5 grams

Egg White – 1





  1. For the coriander pesto put olive oil, fresh coriander and garlic in a food processor. Blind all until a nice creamy texture is achieved.
  2. Take the skin out of the jumbo shrimps and keep the tail. Marinate with lemon zest, salt, pepper, chilli powder and the pesto coriander.
  3. Wrap each shrimp with 10 grams of kunāfa, keeping the tail unwrapped and pressed tight to be glued with egg white.
  4. Place the shrimp kunāfa in a deep fryer for 5 minutes on 180 degrees until golden brown colour.
  5. Serve with garlic, mayo or sweet chilli sauce.
  6. Serves 4

Rhine Select Vineyards – Riesling is a white medium-dry from Mosel-Saar-Ruwer, Germany. This Riesling is typically fruity with bright and bouncy yellow fruit character and a citrus-fresh finish.