Embedded Files
Knafeh: A Sweet Middle Eastern Delight of Cheese and Syrup
Knafeh is a treasured dessert throughout the Middle East, known for its luscious combination of crispy pastry, creamy cheese or clotted cream, and fragrant syrup infused with orange blossom or rose water. This dessert showcases the region’s rich culinary traditions by blending contrasting textures—crunchy, golden semolina or shredded phyllo pastry on the outside with a soft, gooey cheese layer inside. Served warm, knafeh offers a perfect balance of sweetness and floral aroma, making it a popular treat during celebrations, festivals, and family gatherings.
for best food recipes visit our site.
The origins of knafeh date back centuries, with each region offering its own variation on the recipe. Some versions use semolina dough, while others prefer the delicate strands of kataifi (shredded phyllo). The cheese filling is traditionally made with unsalted white cheese, such as Nabulsi or Akkawi, but fresh mozzarella or ricotta can be used as substitutes. Once baked, the dessert is soaked in a fragrant syrup, creating a sticky, sweet glaze that enhances every bite.
Traditional Knafeh Recipe
Traditional Knafeh Recipe
Ingredients:
Ingredients:
500g kataifi (shredded phyllo dough) or fine semolina
250g unsalted cheese (Nabulsi, Akkawi, or mozzarella), soaked in water and drained
200g unsalted butter, melted
1 cup sugar
1 cup water
1 tbsp orange blossom water or rose water
Crushed pistachios for garnish
Instructions:
Instructions:
Preheat oven to 350°F (175°C). If using cheese with excess salt, soak it in water for a few hours, changing water to reduce saltiness. Drain well.
For the syrup, combine sugar and water in a saucepan over medium heat. Stir until sugar dissolves and bring to a boil. Simmer for 10 minutes, then remove from heat and stir in orange blossom or rose water. Set aside to cool.
In a large bowl, separate and fluff the kataifi dough. Pour melted butter over it and mix thoroughly to coat evenly.
Grease a round baking dish. Spread half of the kataifi dough evenly on the bottom and press lightly.
Crumble the drained cheese over the dough, then cover with the remaining kataifi, pressing gently to compact.
Bake for 30-40 minutes or until the top is golden brown and crispy.
Remove from oven and immediately pour the cooled syrup evenly over the hot knafeh.
Garnish with crushed pistachios and serve warm.
Frequently Asked Questions (FAQ)
Frequently Asked Questions (FAQ)
Can I use other cheeses instead of traditional Middle Eastern cheeses?
Yes, fresh mozzarella or ricotta cheese can be used as substitutes, though the flavor may vary slightly.
What is the difference between kataifi and semolina knafeh?
Kataifi uses shredded phyllo dough for a crispy texture, while semolina knafeh uses a fine semolina dough that is softer and more cake-like.
Can I make knafeh ahead of time?
Knafeh is best enjoyed fresh and warm to maintain the contrast of textures, but you can reheat it gently before serving.
What is the purpose of the syrup?
The syrup sweetens the dessert and adds floral notes, making the knafeh moist and flavorful.
Is knafeh very sweet?
It has a balanced sweetness from the syrup and cheese, but the intensity can be adjusted by altering the syrup’s sugar content.
Read more food recipe:
Read more food recipe:
Page updated
Google Sites
Report abuse