Knafeh
also spelled as "kunafa" or "kunefe," is a popular Middle Eastern dessert known for its unique combination of textures and flavors. It's made using thin noodle-like pastry soaked in sweet sugar-based syrup, and it's often layered with cheese or semolina. Knafeh is beloved across the Middle East and beyond, and it comes in various regional variations, each with its own special touch.
Here's a traditional recipe for making Knafeh:
Ingredients:
For the Pastry:
- - 1 package (16 ounces) knafeh dough or kataifi dough (shredded phyllo dough)
- - 1 cup unsalted butter, melted
For the Filling:
- - 2 cups ricotta cheese or akkawi cheese (traditional Middle Eastern cheese), crumbled
- - 1/2 cup granulated sugar
- - 1 teaspoon rose water or orange blossom water (optional)
For the Sugar Syrup:
- - 1 1/2 cups granulated sugar
- - 1 cup water
- - 1 tablespoon lemon juice
- - 1 teaspoon rose water or orange blossom water
For Garnish:- Crushed pistachios or finely chopped nuts
Prepare the Sugar Syrup:
1. In a saucepan, combine sugar, water, and lemon juice for the syrup. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes until the syrup thickens slightly. Remove from heat and stir in rose water or orange blossom water. Set aside to cool.
Prepare the Filling:
2. In a bowl, combine the crumbled cheese, granulated sugar, and rose water or orange blossom water (if using). Mix well until the cheese is coated with sugar.
Assemble the Knafeh:
3. Preheat your oven to 350°F (175°C).
4. Take the knafeh dough and separate it gently into strands. You can use your fingers to loosen the strands and create a more uniform texture.
5. Place half of the strands in a large mixing bowl and drizzle with melted butter. Toss to coat the strands evenly with butter.
6. Press the buttered strands into the bottom of a baking dish to form a bottom crust.
7. Spread the cheese filling evenly over the bottom crust.
8. Place the remaining half of the knafeh strands in the bowl, drizzle with melted butter, and toss to coat.
9. Spread the buttered strands over the cheese filling to form the top crust.
Baking and Serving:
10. Bake in the preheated oven for about 30-40 minutes, or until the knafeh is golden brown and crispy.
11. Once out of the oven, pour the cooled sugar syrup over the hot knafeh, ensuring that it is evenly distributed.
12. Allow the knafeh to absorb the syrup and cool for a bit before cutting into squares or diamonds.
13. Garnish with crushed pistachios or chopped nuts.
Knafeh is best enjoyed warm, and the contrast between the crispy strands of pastry, the creamy cheese filling, and the fragrant sugar syrup is a true delight. It's a dessert that embodies the rich flavors of the Middle East and is often served on special occasions and celebrations.
