Take a baking pan, make the base with half vermicelli mixture prepared above, pressit to level the … If you have a mini bundt cake pan, that would be adorable. Interestingly this is what I found on the net: ‘Cornflour is the name given in Australia to the starch component of milled grains. I’ve never heard of this desert, but it looks delish! How many ounces of fresh mozzarella are 2 cups? So many ways to make knafe (and all of its cousins, like osmalleya) but always delicious any way you cut it! Was just given a collection of Mamoul molds and want to put them to use. Place in the oven and bake for 30-40 minutes, or until the knafeh is deep golden brown. Great question! . . ) I’m curious though as to why the recipes are different. Use a food processor to chop the shredded phyllo dough into smaller pieces. Add the farina and cook for 2 minutes, stirring constantly, until the mixture is slightly thickened. Required fields are marked *. Preheat the oven to 400 degrees with a rack in the middle position. A travel photographer and writer with an insatiable desire to explore the world and inspire others to see it for themselves. What do you think about the ricotta instead of Mozzarella ? . It was magical… there is no equivalent that Americans can relate it to, not really. This looks so good, Grace! 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 sweet . Note: If you have time, before sprinkling nuts, scatter with small dollops of unsalted butter and bake in oven for a further 8-10 minutes. I was all set to make this version but then I looked at your book and noticed the recipes were a bit different. My butter was still hot from melting it and once it got cooler the mixture turned out great. Then you top that layer with the remaining kataifi, add some crushed pistachios and then top with a syrup. When I reminded my mother and sister about the knafeh we had that morning in Tripoli, they both shrugged it off. In a medium heavy saucepan, heat the milk over medium-high heat until it is hot, but not boiling. Really easy steps! 1. When we visit my in-laws in Ottawa, there is always an early trip to the bakery to pick up kanafe. Remove from the oven and cool for 15 minutes. Maureen, I love your pictures, writing, recipe… I had knaffe in Lebanon many times over the years and always ate it for breakfast. Once the knafeh mixture is set, sprinkle with crushed pistachio, and drizzle with syrup. Not so much, Peg said when I raved about how good it was. I’m having difficult understanding how fresh mozzarella can be measured in cups, and I’d love to make this recipe soon . So when you’re making knafeh at home, you can tailor how much syrup your dessert gets according to your preferences or just brew a cup of coffee to go along with it. One of the greatest of all Lebanese pastries is knafeh jibneh with orange blossom syrup. The whole ground grain is processed to remove most of the proteins (mainly gluten), leaving almost pure starch’. Thank you so much for sharing!!! It was rich, but in the most unobtrusive way. Traditionally the knafeh is eaten for breakfast or a snack, and is often tucked into a version of ka’ik that is a savory sesame bread. It was unbelievable! Baklava, hummus, baba ghanoush and stuffed grape leaves have made their way into the USA but they’ve only scratched the surface in terms of Middle Eastern food culture. You all know I’m from Syria and part of my family is Lebanese so we’ve got the whole Middle Eastern food-making down. Hearty! #Knefeh #Levantine #Breakfast #Sweetfood #alldaydessert #Lebanon Have you ever had Knefeh? Compress it very well by pushing it into the bottom of the pan firmly, first with your hands, then pressing with the flat bottom of a cup, or something similar. Place the cheese in a medium bowl. Knafeh makes for a hard-hitting breakfast that would take most of us all the way through to dinner, or breakfast tomorrow; I suspect many would prefer it for dessert or a snack. Hi Alfred, instead of farina, we use in Australia Nurse’s Cornflour (yellow box) for the knafeh. The Lebanese eat knafeh traditionally for breakfast in a pocket of sesame ka’ik bread. Being Greek, I’m familiar with baklava (although I’ve never made it). Serve immediately or set aside and reheat before serving. At Hallab, Hitham joined us at the table for our morning indulgence, and he ate his knafeh with such gusto that I found this more instructive than any tour of the bakery might have been. What we saw of the city upon entering it did not excite, and our driver, Hitham (HIGH-sum), was not in familiar territory. That’s beautiful Sarah, and you’ve put it so well, that this is perfect breakfast food! As always, your posts warm the heart. Many stuff the pastry with locally made soft cheeses. But a totally salt-free cheese, which is traditional for this dish, is not as good in my opinion as having some salt to the cheese. When I finally worked out the method, it was like a culinary epiphany. https://www.saveur.com/article/Recipes/Knafeh-Syrup-soaked-Cheese-Pastry Also known as kanafeh or kunefe, this sweet dessert with a crispy, crunchy top and base, looks as good as it tastes. I would reheat in its original pan, Joanne. want to make ahead several hours should I leave the Knafeh in its original pan and reheat or reheat on platter. I have to tell u how much I’m enjoying your receipes and stories..my daughter margaret Anne went to school with u..keep em comin. Lebanese Sugared Donuts: our pazcki, our beignet,…, Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes, “A terrific and important book!” — Anthony Bourdain. Bake for 30-35 minutes or until golden brown on top. Once the kataifi is finished baking, remove from oven and pour sugar syrup evenly across dish. It is popularly consumed during the Muslim Ramadan period. Tweet. Suggestions? Yes – you can freeze it but I definitely wouldn’t recommend doing so for a long period of time. The knafeh combination, granted, is unusual—like a cheesecake, but not—a buttery phyllo crust filled with unsweetened (and if it’s mine, slightly salty) cheese, and all of it topped with the orange blossom syrup. Your email address will not be published. Hi Nat–hmmm, it’s hard to say without knowing exactly what you had in front of you. It is very salty and would benefit from a little soak to remove some of the salt. While dish is baking, heat sugar and water together until mixture comes to a boil. To make the orange blossom syrup, in a small heavy saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. Truth be told, I screwed the recipe up a few times and the texture was often horrible, because I knew what went in, but had no instructions. Hello, Im gonna try this soon, but i live in egypt and I’m not sure if i will find Farina here, I’ve never seen it in the supermarkets here before. Work … It was quite filling, so next time I would have to split it with my husband or neighbors, as I could not eat the whole thing. Yes – this dessert is best served warm so you can reheat it if you’re having it next day. Stir until sugar dissolves and mixture boils. Arabs love sweets and especially syrupy desserts. This site uses Akismet to reduce spam. What is kanafeh? I have a bunt pan, but if I cut the recipe in half, I hope a cake pan will work as well. Google+. The first step to making this knafeh recipe, starts with making this simple rose water syrup- combine sugar and water in a small saucepan and place on a medium high heat, mix well until sugar is well dissolved and bring mixture to a boil. https://arabic-food.blogspot.com/2013/02/lebanese-knafeh-recipe.html Remove from heat and add orange blossom water and lemon juice. Knafeh is a dessert popular all throughout the middle east, so we headed over to Levant Restaurant where head chef Haifa Zeitoun showed us how to make it. Love it. https://homemade-recipes.blogspot.com/2013/01/lebanese-knafeh-recipe.html Thanks for your comment! https://recipes.sparkpeople.com/recipe-detail.asp?recipe=3307531 Carefully pour the butter into the bowl of phyllo dough. Orange blossom is easily found on Amazon as well and for a great price! pastry. Clare, I can’t believe I found this recipe. I will try ur recipe. There are several different ways knafeh with cheese is made (just as there are so many spellings: kanafeh, kenafeh, kunafeh, kataifi...). He placed his knafeh into the sesame bread that came in a little basket alongside (a version of ka’ik) and rolled his eyes closed while he ate one mouth-watering bite after another. I would love to try this recipe. Once baked, the kanafeh is drizzled with a rose water scented syrup and sprinkled with crushed pistachios or walnuts. Thank you Joumana–how lucky you are to get Hallab whenever you want it! An equally good substitute is fresh mozzarella. But I’m with Hitham on this: knafeh jibneh earns its place as an object of affection among the cognoscenti. Top with remaining kataifi/butter mixture, pressing evenly across baking dish. Then you’ll spread either mozzarella cheese or ricotta cheese over top. Thanks for the recipe. Hi Saleem–I will work on that; I had it in Lebanon but have not made it at home (YET!). Thank you so much for the great blog and the recipes. I hope you do make it and love it as much as I do! Hi Maureen! Our recipe, different from our previous one, offers you a pudding-like cooked filling with ricotta cheese. Knafeh dough can be purchased at any Middle Eastern store. I would recommend toasting it lightly or just reheating in a toaster oven. If you buy knafeh from a bakery or dessert store, it will usually come drowned in syrup. You can find it at Coles or Woolworths. Sometimes even Amazon will have it for sale but make sure you don’t overpay for a box; typically they run around $5-6. My mom’s experience with knafeh is more like baklawa, with a nut filling in little nests, still with orange blossom syrup (we’ll make that version sometime too). Before I knew it my little plate of knafeh was gone and I was accepting another, against my better judgment. Avoid pouring in the white milk solids at the … Share. Sounds like a great finish to your party! Hello! https://www.food.com/recipe/kanafeh-or-kunafa-or-kanafi-457902 It gives us a rich, satiating, and indulgent experience, and if it’s your thing (which it is still, astonishingly for many in Lebanon), one worth following up with a smoke. Sweet Cheese Pastry Knafeh Lebanese Recipes Sbs Food Knafeh na ameh cleoera knafeh a flat platter usually made with semolina dough and semolina and cheese cake knafeh bi jibneh recipe by cook lebanese knafeh recipe كنافة you. I wouldn’t recommend microwaving it as the vermicelli-like dough might get soggy. Kanafeh is a Middle Eastern pastry made of kadaïf (more commonly called angel hair), akawi cheese and samneh or ghee (clarified butter). One of the many recipes found in the book is the kunafa that’s all about a thin crepe stuffed with some fresh cheese after which it’s baked and some honey and rose water syrup is drizzled over it. Reduce heat to low and simmer for 4 minutes. I will be making this time and time again. Hi–thanks so much for this question. It also said to use a “sweet cheese” That was Lebanese. it reminds me of a tour of all the knefeh eateries in my ‘hood, in beirut, with an iraqi friend until we finally landed at a good one in front of the sea next to the mosque; unfortunately now this place is gone and replaced by..Starbucks! I am making this now and got to the breadcrumbs and pastry part. Hello Half-Syrian Clare! I would love to hear any stories about your favorite Michigan Lebanese stores! Your recipe inspired me to surprise them when they were visiting U.S. since we have no place local to buy. I think I will try it in this recipe and report back. Garnish with pistachio nuts. I live in the SE Michigan area, and am fortunate to have middle eastern markets, bakeries, etc. This recipe, based on one from DeDe Med, is most similar to the knafeh I’ve had at bakeries in Lebanon, with a finely-textured crust and melting cheese layer which is best eaten warm. I followed suit. Watched your videos and I thought they were quite good! Maureen this post makes me drool!! all near me! https://www.sbs.com.au/food/recipes/sweet-cheese-pastry-knafeh Take care that water does not get into syrup. Is there anything that i can substitute it with? I measured everything to a tea but it looks really wet.. not like your picture. Taste-wise, how would you say it compares to local Michigan-based middle eastern places? Just 2 layers? Being a staple dessert on most Lebanese party menus, I didn’t really appreciate knafeh until my first winter as a married girl. Pour the farina over the cheese and stir to combine. Traditionally, we use a special Middle Eastern cheese but either of the above cheeses do the job well. Half-Syrian Clare Hadea. I was dead-set on the knafeh jibneh, a royal display in a huge flat platter looking like a golden cake which when cut, revealed its melting, gooey cheese filling. Remove from oven and spread the ricotta cheese evenly over the crust (if using mozzarella, you can arrange the slices tightly together). I live in Maine and bought the akwari cheese in Boston this week so I need to use it soon I think. You will mix the kataifi with butter and use that as a base for the Lebanese dessert. Learn how your comment data is processed. Thanks so very much. Congrats on your new opportunity! Popular throughout the Middle East and in Lebanese restaurants, this syrup-soaked cheese dessert is usually encased with kataifi pastry. The akawi cheese will last at least two weeks, and much longer, in the refrigerator. . ) I grew up with a Lebanese grandmother and don’t think I’ve ever had this. Knafeh … And remember that if you do freeze it, you’ll have to thaw it and then toast/reheat it again until the cheese melts. I think the mozzarella is the better way to go with the knafeh, as it creates a gooey chewiness that would be missing with ricotta. Method. Related Lebanese Desserts:MuhallabiaGhraybeh, *You can find shredded kataifi at your local Middle Eastern grocery store. The Levantine culture is rich in food culture and it’s always amazing to see which foods gain popularity here. There was a detour to deal with a camera glitch (of the sort with which I am all too familiar), plus Beirut traffic, and then finally our arrival in Tripoli. Image and recipe courtesy of the Shahrouk sisters and Family Food Fight. I don’t know how long it can sit in my fridge. xGrace, Soft Peanut Butter Cookies with Chunky Peanut …, 1 16oz package of Kataifi, shredded phyllo dough*, 32 oz ricotta cheese OR 16oz mozzarella sliced. I love the food, the culture, and most importantly–the people! Looked more like a solid cheese. The knafeh was the saving grace that morning. Hope you enjoy! I was looking for a Middle Eastern dessert and our mutual friend Suzy (The Mediterranean Dish) sent me over to your blog. Thank you, best knefeh in lebanon kenit w ba3da 3and l bohsali (y). The Lebanese eat knafeh … One of the greatest of all Lebanese pastries is knafeh jibneh with orange blossom syrup. The cheese layer is sometimes made from ricotta, the cheese by itself without milk or farina, or with sweet cream rather than cheese. \good news is `hallab has an outlet in Beirut and the knefeh is still the best. 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 sweet . Either with a large, sharp knife or in the food processor, chop the cheese to a fine dice (in the processor, pulse until the cheese looks like coarse meal). Unfortunately, knafeh is not gluten free as the phyllo dough is wheat-based and like most Middle East desserts is not exactly healthy but it is 100% worth every single calorie! Top with remaining kataifi/butter mixture, pressing evenly across baking dish. Slice knafeh into squares, top with a sprinkle of pistachios and serve warm. I have made few things from your recipes and all are working wonderful! Cindy. I lived in Beirut for 3 years and later Jordan for 10 years and just loved Knafeh Looking forward to trying to make this. Place 11/2 cups of the sugar and 3/4 cup water into a small saucepan over medium heat. Lebanese Knafeh Jibneh with Orange Blossom Syrup, shredded phyllo knafeh dough (kataifi), or 3 cups, orange blossom syrup, plus more for serving. It seems I had stepped into some kind of family feud, because when we finally got a hold of the king pin to secure the tour with his cousin at the shop in Tripoli, he denied knowing anyone by that name at all. Prev Article. Reduce heat to low and simmer for 5 minutes. While we love American, Italian, and any other food out there, we have a special place in our hearts for Middle Eastern food, namely Syrian and Lebanese foods, especially desserts like this dish called knafeh. I make farmer’s cheese from a recipe on Allrecipes. If the cheese is too salty, slice and soak it in cold water until some of the salt is pulled out. Thank you. There had been the friendly assistance of a Lebanese chef in the U.S., who was connecting me with the owners of Hallab in hopes of a tour of the back of the house where all of the pastry is made. It is actually made of wheat starch. See more ideas about arabic dessert, middle eastern desserts, arabic food. Yomna, look for Cream of Wheat cereal. I love orange blossom water and if you can get your hands on the stuff, you’ll understand why. You could also substitute polenta. Some call their dish knafeh and serve it like a pie, in wedges or squares, while others call it kadaif and create individual stuffed rolls. Great question, thank you–that’s 16 ounces of mozzarella. Hi Maureen, Interesting question about freezing knafeh. Thanks. The Lebanese cheese used in knafeh is “ackawi” which is not as easy to find. Preheat oven to 350° F. Place the kataifi in a large bowl and pour the melted butter over top. This type of dish would be considered a dessert but is really perfect to consume first thing in the morning, with strong Turkish coffee or even tea… I believe this was my favorite culinary experience in Lebanon, and I’m not sure why, but maybe it is the perfect balance of sweet, cheese, crunchy, and hot… how I wish I could find some where I live now in San Francisco. Yesterday, I made my first stop at Lebon Sweets! Your email address will not be published. Turn the knafeh out onto a platter and drizzle with ¼ cup of orange blossom syrup. love your clics. He was one cool cat as a rule, but I think I saw him break a sweat navigating Tripoli’s traffic jams. Place the phyllo in a medium bowl with the breadcrumbs. I’m fascinated about your dad’s gluten-free knafeh! Knafeh, pronounced ka-na-fe (yes, the one time where the k is not silent) hasn’t quite reached stardom yet unlike its counterpart baklava which seems to be EVERYWHERE today. Have you ever made and froze this dessert ahead of time? I made the version in the book to rave reviews. Pinterest. Also is there an alternative to farina? His trademark Lebanese hospitality that morning included a small plate of knafeh, which he cut for me from one of those gigantic platters and poured a healthy glug of orange blossom syrup over top. I think a cake pan would work just as well! You can also order it online on Amazon and elsewhere! https://www.thespruceeats.com/lebanese-knefe-recipe-2355417 You turn the knafeh out afterwards and then the knafeh layer is on top. That way I control the salt. You will be fine to make this for your dinner party. Add the melted butter and ½ cup of orange blossom syrup and stir until the phyllo is completely coated. 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