Arabic Kanafi Pizza

Arabic Kanafi Pizza
  • Prep Time: 30
  • Total Time: 45
  • Servings: 6

Recipe Tags

About this Recipe

The heady blend of exotic spices, mixed with ground meat, served over crisp, light phyllo pastry and topped with tart pomegranate seeds, buttery pine nuts and briny Feta cheese.


1/2 lb (225 g) Kanafi (shredded phyllo), thawed
1/3 cup (80 mL) Melted butter
1 tbsp (15 mL) Olive oil
1/2 lb (225 g) Maple Leaf Prime Naturally® Extra Lean Ground Chicken or Turkey
1/2 Onion, minced
2 Cloves garlic, minced
1/2 Carrot, peeled and diced
1 tsp (5 mL) Arabic Seven spice (see tip)
1 cup (250 mL) Peas, fresh or frozen
1/2 Lemon, juiced
3/4 cup (175 mL) Hummus
3 tbsp (45 mL) Pomegranate seeds
3 tbsp (45 mL) Pine nuts
2 tbsp (30 mL) Cilantro leaves
2 tbsp (30 mL) Crumbled Feta cheese


PRHEAT oven to 375°F (190°C).

ARRANGE phyllo in a 9” (23 cm) pie plate. Pour butter over and toss to coat. Invert onto a parchment paper lined baking sheet and bake for about 15 minutes.

HEAT olive oil in a large skillet over medium-high. Add ground chicken or turkey and cook, breaking apart with the back of a wooden spoon for 10-12 minutes or until nicely browned. Add onion, garlic and carrot. Continue to cook for 3-4 minutes. Stir in spice and peas. Add lemon juice and stir to combine.

ASSEMBLE pizza by spreading the kanafi with hummus leaving a ½” (1 cm) border. Top the hummus with the meat mixture then sprinkle with pomegranate seeds, pinenuts, cilantro and Feta cheese. Cut into wedges and serve.


To make you own Arabic Seven spice, blend 2 tbsp (30 mL) Pepper, 2 tbsp (30 mL) Paprika, 2 tbsp (30 mL) Cumin, 1 tbsp (15 mL) Ground coriander, 1 tbsp (15 mL) Cloves, 1 tsp (5 mL) Nutmeg, 1 tsp (5 mL) Cinnamon, ½ tsp (2 mL) Cardamom.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet