Introduction
Knafeh is a beloved dessert in Middle Eastern cuisine, particularly popular in countries like Lebanon and Palestine. This sweet treat features a base of shredded phyllo dough (or kataifi), layered with a rich, creamy cheese filling, and topped with a sweet syrup made from sugar, water, and a hint of rose or orange blossom water. It is typically served warm, making it a comforting and indulgent dessert enjoyed during festive occasions and family gatherings.
Ingredients
- 500 g kataifi (shredded phyllo dough)
- 250 g unsalted cheese (such as mozzarella or ricotta)
- 150 g unsalted butter, melted
- 1 cup sugar
- 1 cup water
- 1 tablespoon rose water or orange blossom water
- Chopped pistachios (for garnish)
Instructions
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Prepare the Syrup:
- In a saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves.
- Reduce the heat and let it simmer for about 10 minutes until slightly thickened.
- Remove from heat and stir in the rose water or orange blossom water. Allow it to cool.
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Prepare the Kataifi:
- Preheat the oven to 180°C (350°F).
- In a large bowl, gently separate the strands of kataifi. Add the melted butter and mix until evenly coated.
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Assemble the Knafeh:
- In a greased baking dish, spread half of the kataifi mixture evenly to form a base layer. Press it down gently.
- Spread the cheese evenly over the kataifi layer, ensuring it covers the entire surface.
- Top with the remaining kataifi, spreading it evenly over the cheese layer and pressing down gently.
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Bake the Knafeh:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
- Remove from the oven and immediately pour the cooled syrup over the hot Knafeh, allowing it to soak in.
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Serve:
- Let it sit for a few minutes, then cut into squares or slices. Garnish with chopped pistachios before serving.
Health Notes
- While Knafeh is a delicious treat, it is high in sugar and calories. Enjoy it in moderation, and consider using lower-fat cheese options to reduce the fat content.
How to Enjoy
- Knafeh is best served warm, accompanied by a cup of strong coffee or mint tea. It can be enjoyed as a dessert after meals or during festive occasions.
Tips
- Cheese Choices: Opt for a combination of mozzarella and ricotta for a creamier texture, or use Nabulsi cheese for a more authentic flavor.
- Crispier Texture: For an extra crispy top, broil the Knafeh for a few minutes after baking. Watch it closely to prevent burning.
- Storage: Leftover Knafeh can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore its crispy texture before serving.
