Knafeh recipe

Knafeh Recipe: A Delicious Middle Eastern Dessert

Serves: 6-8
Preparation Time: 30 minutes
Cooking Time: 30 minutes

Ingredients

• For the Pastry:
  • 500 grams (1 pound) shredded kataifi (kunafa) pastry
  • 1 cup unsalted butter, melted (or ghee for a richer flavor)
• For the Filling:
  • 400 grams (14 ounces) shredded mozzarella cheese
  • 250 grams (9 ounces) sweet ricotta or akawi cheese (soaked and drained if salty)
• For the Sugar Syrup (Ater):
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1 teaspoon rose water or orange blossom water (optional, for aromatic flavor)
• For Garnish:
  • Crushed pistachios
  • Additional rose water or orange blossom water (optional)

Instructions

1. Prepare the Sugar Syrup:
   • Combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then bring the mixture to a boil.
   • Reduce heat to low and simmer for 7-10 minutes, until slightly thickened.
   • Add the lemon juice and rose or orange blossom water, stir well, and set aside to cool.
2. Prepare the Pastry:
   • Preheat your oven to 180°C (350°F).
   • Place the shredded kataifi pastry in a large bowl and separate the strands with your fingers.
   • Gradually add the melted butter, mixing with your hands to ensure the pastry is evenly coated.
3. Assemble the Knafeh:
   • Grease a round baking dish (9-10 inches) with butter.
   • Spread half of the buttered kataifi pastry evenly across the bottom, pressing down lightly to create a firm base.
   • Mix the mozzarella and ricotta cheeses together and spread the mixture evenly over the pastry base.
   • Cover the cheese layer with the remaining kataifi pastry, pressing gently to ensure it adheres.
4. Bake the Knafeh:
   • Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crisp.
5. Add the Syrup:
   • As soon as the knafeh comes out of the oven, pour the cooled sugar syrup evenly over the top. Use as much or as little syrup as desired, depending on your sweetness preference.
6. Garnish and Serve:
   • Sprinkle the knafeh with crushed pistachios and, if desired, a touch of extra rose or orange blossom water.
   • Slice into squares or wedges and serve warm.

Tips:

• For an authentic texture, use fresh kataifi pastry, but frozen works well too if thawed properly.
• Akawi cheese can be substituted with halloumi or cream cheese if unavailable, but always soak and drain to reduce saltiness.
• Serve the knafeh immediately for the best stretchy cheese experience.

Enjoy this decadent Middle Eastern treat at your next gathering! ✨