food
Knafeh
Fais voyager tes papilles avec un dessert venu du Moyen Orient !
food
Knafeh
Fais voyager tes papilles avec un dessert venu du Moyen Orient !
Supplies
- For the base:
- 1 pound phyllo dough, finely shredded into ½ inch pieces (Kataifi)
- 1 ¼ cups ghee, melted, additional for greasing
- ¾ pound fresh stringy pizza mozzarella, shredded
- ⅔ cup ricotta cheese
- For the syrup:
- 2 ½ cups granulated sugar
- 1 ¼ cups water
- 1 tablespoon lemon juice
- 2 teaspoons rose water
- 1 teaspoon orange blossom water
- For the topping:
- Chopped pistachios
- Special Equipment:
- 10-inch cake pan
Étapes
- Make the phyllo base
- Preheat oven to 400 degrees. Grease a 10-inch cake pan with ghee.
- In a bowl, mix together shredded phyllo dough and ghee until well combined.
- In the cake pan, transfer half of the phyllo mixture, spreading it evenly over the base. Using the bottom of a glass, firmly press down on the phyllo mixture packing it in as tightly as possible to create 1 even, firm layer.
- In a bowl, combine mozzarella and ricotta, then stir together. Top phyllo base with cheese mixture spreading it evenly, and leaving a 1-inch border of phyllo.
- Next, spread remaining phyllo dough evenly over the cheese. Use the bottom of a glass to again press down on the phyllo to pack it down.
- Bake for 40 minutes until a rich golden brown.
- Make the syrup:
- In a saucepan, add sugar, water, and lemon juice. Bring to a simmer, and cook for 10 minutes or until slightly thickened. Remove from heat, and stir in rose water and orange blossom water. Allow to cool slightly.
- To Assemble:
- Remove Knafeh from oven, and pour a third of the syrup over top. Flip pan upside down onto a serving platter, and pour remaining syrup over top.
- Garnish with chopped pistachios. Enjoy! :)