Recipe: Perfect My Famous Cheese Knafeh!

Recipe: Perfect My Famous Cheese Knafeh! Delicious, fresh and tasty.

My Famous Cheese Knafeh!. Knafeh is an iconic Middle Eastern dessert of shredded qataifi pastry (or kataifi, per the Greek spelling), encasing gloriously stretchy sweet cheese, studded with almonds and doused in rose and orange blossom syrup. Over an afternoon, I snapped and scribbled away, learning Seedo's famous recipe. Kunafa recipe - kunafa with cheese / arabic sweet.

In fact this humble dessert has given rise to the famous 'Bearded Bakers' of Sydney!

Knafeh - Move over cheesecake, there a new player in town!

Sweet and incredibly delicious, our cheese Knafeh (ka-nee-fah) is a family favorite.

You can have My Famous Cheese Knafeh! using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of My Famous Cheese Knafeh!

1. Prepare 500 g of knafeh dough, or mafroukeh.

2. You need 500 g of akkawi cheese, if available, or any other unsalted white cheese like mozzarella.

3. You need 1/2 cup of fine semolina, ferkha flour.

4. You need 200 g of butter.

5. It’s of For the Sugar syrup:.

6. Prepare 2 1/2 cups of sugar.

7. You need 1 1/2 cups of water.

8. You need 1 teaspoon of rose water.

9. It’s 1 teaspoon of orange blossom water.

10. You need 1 teaspoon of lemon juice.

Made with shredded phyllo dough, ricotta, and mozzarella to create a fascinating dessert swimming in orange-blossom syrup and crushed pistachios.

Sweet and incredibly delicious, our cheese Knafeh (ka-nee-fah) is a family favorite.

Made with shredded phyllo dough, ricotta, and Knafeh is made by sandwiching simple dairy ingredients (ricotta and mozzarella cheese) between two layers of kataifi (ka-tee-fee), the shredded phyllo dough sheets.

Knafeh is shredded phyllo dough (find it in Middle Eastern markets) which is filled here with a wonderful cheese blend for a melty, salty-sweet (mostly The knafeh was the saving grace that morning.

My Famous Cheese Knafeh! step by step

1. To get a completely unsalted cheese, soak in water for 24 hr. Make sure to change the water 4 to 5 times..

2. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl..

3. Spread the knafeh dough in a 35 cm diameter baking pan forming a layer of around 1.5 cm in thickness. Bake the dough in the oven at medium heat, until the bottom and the side of the dough turn golden in color..

4. Cut the cheese in small cubes and place them in a saucepan over medium heat. Stir until the water oozes out. Discard the water..

5. Add in the fine semolina and ½ cup of the syrup and mix. When the cheese mixture starts boiling, remove from heat and pour over the baked knafeh dough..

6. Place a large serving tray over the knafeh pan and turn the pan upside down. Let the knafeh drop on the serving tray while slowly removing the pan..

7. Cut the knafeh into square pieces and serve warm with sugar syrup..

We were driving from Beirut to Tripoli on a quest, my quest, to see the famous Hallab bakery at its source.

We have been lucky enough to try the famous Knafeh (pronounced 'Ka-na-feh') from the Knafeh Jerusalem street food truck which travels around Knafeh is a Middle Eastern dessert and tastes like a baked custard with crunchy topping.

It is a sweet cheese or cream dessert which is topped with.

Authentic Knafeh Na'ameh is typically made with Arabic cheeses like Akkawi or Nabulsia.

And after some digging around, I also found out that Shelel and Majdoula, are also commonly used.