Bake for 30-35 minutes or until golden brown on top. 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. Suggestions? I want to make this for a dinner party. 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. The recipe I have calls for ricotta, so that’s what I bought. Thanks for your beautifully written article and for all the juicy details you provide about your journey through Lebanon, which really makes the mind picture everything, like a beautiful tasty movie experience! Stir until sugar dissolves and mixture boils. https://www.thespruceeats.com/lebanese-knefe-recipe-2355417 Being a staple dessert on most Lebanese party menus, I didn’t really appreciate knafeh until my first winter as a married girl. Hi Nat–hmmm, it’s hard to say without knowing exactly what you had in front of you. It also said to use a “sweet cheese” That was Lebanese. Is there anything that i can substitute it with? Bake for 30-35 minutes or until golden brown on top. Add the melted butter and ½ cup of orange blossom syrup and stir until the phyllo is completely coated. See more ideas about arabic dessert, middle eastern desserts, arabic food. 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 . Place each kind of cheese in a … Her memory was more for the sumptuous boxes of chocolates we bought there as gifts for our Lebanese cousins, and for the crazy streets of Tripoli. Thank you so much for the great blog and the recipes. I don’t know how long it can sit in my fridge. https://cookpad.com/us/recipes/801352-my-famous-cheese-knafeh 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. Knafeh is a Middle Eastern dessert with a shredded filo dough crust, a sweet cheese filling, topped with a rose water flavored simple syrup. What do you think about the ricotta instead of Mozzarella ? 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. He was one cool cat as a rule, but I think I saw him break a sweat navigating Tripoli’s traffic jams. I like my cheese for knafeh to have a little salt flavor, though, so that the knafeh has a bit of wonderful salty-sweetness to it. It was magical… there is no equivalent that Americans can relate it to, not really. I hope you do make it and love it as much as I do! I’ve actually never heard of this dish, but I love anything with filo dough. So i am confused, the the kounafa is on the bottom and the cheese on top when u babe and nothing on top? It is popularly consumed during the Muslim Ramadan period. 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). 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. Place 11/2 cups of the sugar and 3/4 cup water into a small saucepan over medium heat. Give it a whirl! You will be fine to make this for your dinner party. I will try ur recipe. Dinner party is in 2 weeks. Hi Alfred, instead of farina, we use in Australia Nurse’s Cornflour (yellow box) for the knafeh. 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. Garnish with pistachio nuts. xGrace, Soft Peanut Butter Cookies with Chunky Peanut …, 1 16oz package of Kataifi, shredded phyllo dough*, 32 oz ricotta cheese OR 16oz mozzarella sliced. Going to try to make it for my girlfriends this weekend. When he finished, he pulled out his cigarette and smoked one as though he was spent on more than just a plate of knafeh. It was unbelievable! Turn the knafeh out onto a platter and drizzle with ¼ cup of orange blossom syrup. Thanks for the recipe. Love it. Lebanese Sugared Donuts: our pazcki, our beignet,…, Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes, “A terrific and important book!” — Anthony Bourdain. I have a bunt pan, but if I cut the recipe in half, I hope a cake pan will work as well. Any suggestions to why this is and how to fix this next time ? Popular throughout the Middle East and in Lebanese restaurants, this syrup-soaked cheese dessert is usually encased with kataifi pastry. The cheese layer is sometimes made from ricotta, the cheese by itself without milk or farina, or with sweet cream rather than cheese. 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. Clare, I can’t believe I found this recipe. I really want to make the layered ‘cake’, but will need to half the recipe for the spouse and myself. Hi Simone–yes, my recipe has one layer of the phyllo/knafeh and one layer of cheese. Looked more like a solid cheese. Place in the oven and bake for 30-40 minutes, or until the knafeh is deep golden brown. That way I control the salt. So many ways to make knafe (and all of its cousins, like osmalleya) but always delicious any way you cut it! . ) Remove from heat and add orange blossom water and lemon juice. Will check out your class ~ sounds like fun !! Thank you. Is the farina the stuff we make basboussa with? This site uses Akismet to reduce spam. While dish is baking, heat sugar and water together until mixture comes to a boil. 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). Tania, thank you for that. I use ricotta in my regular kounafa and it is like eshta heavealy. It was rich, but in the most unobtrusive way. My butter was still hot from melting it and once it got cooler the mixture turned out great. Sometimes even Amazon will have it for sale but make sure you don’t overpay for a box; typically they run around $5-6. \good news is `hallab has an outlet in Beirut and the knefeh is still the best. Half-Syrian Clare Hadea. I measured everything to a tea but it looks really wet.. not like your picture. You could also substitute polenta. love your clics. Use a food processor to chop the shredded phyllo dough into smaller pieces. Hi–thanks so much for this question. 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. Combine kataifi with melted butter making sure they are fully incorporated together. https://www.sbs.com.au/food/recipes/sweet-cheese-pastry-knafeh Oct 31, 2019 - Explore Edith's board "Knafeh recipe" on Pinterest. Transfer the phyllo … While they all taste amazing, sometimes it can get too sweet (this is why bitter Arabic coffee comes in handy). The Lebanese cheese used in knafeh is “ackawi” which is not as easy to find. Was it wet even after baking? I’d first tasted the knafeh at Al Khyam bakery in Chicago years ago, where I had gone to interview George, the owner, about his shop and especially his thin pita-making method. 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. 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. Crispy on the outside and melting on the inside, this delicately scented dessert is a real treat. Preheat the oven to 400 degrees with a rack in the middle position. #Knefeh #Levantine #Breakfast #Sweetfood #alldaydessert #Lebanon Have you ever had Knefeh? I work in SF, Good Frikin Chicken on Mission St. sells good shawarmas and great knafeh! Hi Cindy–knafeh/kataifeh is not typically in standard grocery stores, but is in Middle Eastern and other Mediterranean markets (frozen). I followed suit. Remove from the oven and cool for 15 minutes. I’m having difficult understanding how fresh mozzarella can be measured in cups, and I’d love to make this recipe soon . Interesting question about freezing knafeh. Press half of mixture into a 9x13 dish (or one equivalent in volume) and bake for 15-20 minutes or until phyllo dough layer is golden brown. Thanks. Lebanese Knafeh Jibneh with Orange Blossom Syrup, shredded phyllo knafeh dough (kataifi), or 3 cups, orange blossom syrup, plus more for serving. I am making this now and got to the breadcrumbs and pastry part. 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. If the cheese is too salty, slice and soak it in cold water until some of the salt is pulled out. 1. I’m fascinated about your dad’s gluten-free knafeh! Thank you, best knefeh in lebanon kenit w ba3da 3and l bohsali (y). Pour the farina over the cheese and stir to combine. That’s beautiful Sarah, and you’ve put it so well, that this is perfect breakfast food! Maureen, I love your pictures, writing, recipe… I had knaffe in Lebanon many times over the years and always ate it for breakfast. A travel photographer and writer with an insatiable desire to explore the world and inspire others to see it for themselves. . I’d love to know more about how he did it with the cream of rice. Hope you enjoy! The farina is cream of wheat. I would love to try this recipe. Is there any way you could do a metric conversion? Yesterday, I made my first stop at Lebon Sweets! Also is there an alternative to farina? Once the kataifi is finished baking, remove from oven and pour sugar syrup evenly across dish. Learn how your comment data is processed. I think I will try it in this recipe and report back. 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. And thanks for reviewing them. You can find it at Coles or Woolworths. Hello,I was wondering how can I make the syrup with less calorie for people following a diet on low sugar and low fat. I was looking for a Middle Eastern dessert and our mutual friend Suzy (The Mediterranean Dish) sent me over to your blog. 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. Both recipes are excellent, though! This impressive dessert can be served hot or cold. want to make ahead several hours should I leave the Knafeh in its original pan and reheat or reheat on platter. If you have a mini bundt cake pan, that would be adorable. Every time I visit Greenland Market, I end up chatting with fellow women about recipes. 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. Hi Maureen! After my father found out he had celiac sprue, he devised an ingenious way to make knafe gluten free with cream of rice and then cheese and atar syrup as usual. Hi Maureen I think I figured out what happened. Hello! The machinations were comical, with someone at the hotel, the Four Seasons Beirut where we were staying, making all of the phone calls for me in Arabic. Watched your videos and I thought they were quite good! Boil for 1-2 minutes or until thick, coating the back of a spoon. And remember that if you do freeze it, you’ll have to thaw it and then toast/reheat it again until the cheese melts. Take a baking pan, make the base with half vermicelli mixture prepared above, pressit to level the … Add the orange blossom water, pour into a heatproof container, cool to room temperature and refrigerate to chill. 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. Full nutritional breakdown of the calories in Knafeh based on the calories and nutrition in each ingredient, including Granulated Sugar, Shredded Fillo Dough (Apollo Kataifi), Publix, Mozarrella, Low Moisture, Part Skim, Shredded Cheese, Ricotta Cheese, whole milk and the other ingredients in this recipe. . ) Remove from oven and spread the ricotta cheese evenly over the crust (if using mozzarella, you can arrange the slices tightly together). Tweet. It’s our traditional farewell breakfast. 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. https://www.saveur.com/article/Recipes/Knafeh-Syrup-soaked-Cheese-Pastry You will mix the kataifi with butter and use that as a base for the Lebanese dessert. Interestingly this is what I found on the net: ‘Cornflour is the name given in Australia to the starch component of milled grains. I will be making this time and time again. I’ve never heard of this desert, but it looks delish! Lovely post about something near and dear! It is very salty and would benefit from a little soak to remove some of the salt. Really looking forward to using it! I’m not sure how that would go for the texture, so best to bake it when you’re ready to serve it. Sounds like a great finish to your party! I have made few things from your recipes and all are working wonderful! Boil for 1-2 minutes or until thick, coating the back of a spoon. Our recipe, different from our previous one, offers you a pudding-like cooked filling with ricotta cheese. Many stuff the pastry with locally made soft cheeses. Really easy steps! 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. Your recipe inspired me to surprise them when they were visiting U.S. since we have no place local to buy. Let me know how it goes , If your insatiable wanderlust and foodie dreams have landed you here, then you're among friends so follow along! Great question! I grew up with a Lebanese grandmother and don’t think I’ve ever had this. I love the food, the culture, and most importantly–the people! One of the greatest of all Lebanese pastries is knafeh jibneh with orange blossom syrup. Was just given a collection of Mamoul molds and want to put them to use. I think a cake pan would work just as well! Great question, thank you–that’s 16 ounces of mozzarella. My late Mother in Law use to make this and I still remember the first time I tried it over 10 years ago now. I’m super excited to try your recipe, Maureen! Hi Maureen, I would like to add some pics from the Knafe I made today for the Palm day! Using a sharp knife, thinly slice both the shelal and akkawi cheese. The knafeh was the saving grace that morning. Save my name, email, and website in this browser for the next time I comment. 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. Yomna, look for Cream of Wheat cereal. Take care that water does not get into syrup. There I did not follow suit, but understood his response to knafeh that good. I made the version in the book to rave reviews. most home cooks here `i asked make it at home with kaak or breadcrumbs or buy the fark (semolina dough) from a pastry shop and the cheese already unsalted; i did it once. Cindy. https://www.archanaskitchen.com/delicious-arabic-sweet-kunafa-recipe-knafeh While dish is baking, heat sugar and water together until mixture comes to a boil. You turn the knafeh out afterwards and then the knafeh layer is on top. I live in the SE Michigan area, and am fortunate to have middle eastern markets, bakeries, etc. https://homemade-recipes.blogspot.com/2013/01/lebanese-knafeh-recipe.html . So glad you enjoyed it! When we visit my in-laws in Ottawa, there is always an early trip to the bakery to pick up kanafe. Pinterest. Yes – you can freeze it but I definitely wouldn’t recommend doing so for a long period of time. I wouldn’t recommend microwaving it as the vermicelli-like dough might get soggy. Ackawi cheese is a white, firm Arabic cheese that can be found in Middle Eastern markets. Orange blossom is easily found on Amazon as well and for a great price! Examples include knafeh, konafa, kunefe,kenafe,knefeh, and kunafa. The Lebanese eat knafeh … We were driving from Beirut to Tripoli on a quest, my quest, to see the famous Hallab bakery at its source. Slice knafeh into squares, top with a sprinkle of pistachios and serve warm. 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. 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. Knafeh dough can be purchased at any Middle Eastern store. 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 . The Levantine culture is rich in food culture and it’s always amazing to see which foods gain popularity here. Knafeh Recipes - Middle-Eastern Syrup-Soaked, Crisp Crust, Cheese Desserts. If you buy knafeh from a bakery or dessert store, it will usually come drowned in syrup. Traditionally, we serve the knafeh with Arabic coffee – they go hand in hand and it is a great way to finish off a meal. You can also order it online on Amazon and elsewhere! I make farmer’s cheese from a recipe on Allrecipes. Just came back from my first trip to Beirut and have been craving Knafeh ever since! The Lebanese eat knafeh traditionally for breakfast in a pocket of sesame ka’ik bread. The akawi cheese will last at least two weeks, and much longer, in the refrigerator. The Kunafa, also known as Kanafeh or Knafeh, is a popular dessert in the Middle East and commonly eaten in the Arab world. Sugar Syrup. In a medium heavy saucepan, heat the milk over medium-high heat until it is hot, but not boiling. When I reminded my mother and sister about the knafeh we had that morning in Tripoli, they both shrugged it off. I love orange blossom water and if you can get your hands on the stuff, you’ll understand why. I found the introduction video really interesting as I’m not familiar with Syrian or even Lebanese cuisine or culture. Related Lebanese Desserts:MuhallabiaGhraybeh, *You can find shredded kataifi at your local Middle Eastern grocery store. Thanks Monica! Congrats on your new opportunity! In the food processor, pulse the shredded phyllo dough for about a minute to make it into a fine meal. Image and recipe courtesy of the Shahrouk sisters and Family Food Fight. The taste lingers on…. Arabs love sweets and especially syrupy desserts. To sum it up, this dessert is a Middle Eastern dessert with a shredded phyllo dough (kataifi) base, sweet cheese filling and an amazing syrup made with orange blossom water that is poured over top. Required fields are marked *. Thanks for your comment! 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. I would recommend toasting it lightly or just reheating in a toaster oven. The knafeh was amazing and everyone enjoyed it. 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. https://arabic-food.blogspot.com/2013/02/lebanese-knafeh-recipe.html The whole ground grain is processed to remove most of the proteins (mainly gluten), leaving almost pure starch’. Traditionally, we use a special Middle Eastern cheese but either of the above cheeses do the job well. Have you ever made and froze this dessert ahead of time? This looks so good, Grace! In a 10-inch pie plate or cake pan (or a similar sized sheet pan), add the buttery dough mixture. I tried Knafeh, and was served it on a warm sesame-seed bowl-type piece of bread. If the cheese tastes very salty, slice it and soak it in water for a couple of hours to remove some of the salt. Also known as kanafeh or kunefe, this sweet dessert with a crispy, crunchy top and base, looks as good as it tastes. Pour the cheese mixture over the knafeh dough in the prepared pan, and smooth the top. Share. 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! 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. Well, the Kunafa recipe should be your starting point. Despite its name, it is often made from wheat. Thanks. Mozzarella works delightfully! But I’m with Hitham on this: knafeh jibneh earns its place as an object of affection among the cognoscenti. Once the knafeh mixture is set, sprinkle with crushed pistachio, and drizzle with syrup. Hearty! That is so exciting, and I can’t think of anyone better to teach cooking skills than you! 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. Serve immediately. I have never seen the shredded dough..only in sheets. Yes – this dessert is best served warm so you can reheat it if you’re having it next day. One of the greatest of all Lebanese pastries is knafeh jibneh with orange blossom syrup. Knafeh I lived in Beirut for 3 years and later Jordan for 10 years and just loved Knafeh Looking forward to trying to make this. Thank you so much for sharing!!! Place the phyllo in a medium bowl with the breadcrumbs. Being Greek, I’m familiar with baklava (although I’ve never made it). Maureen this post makes me drool!! Not so much, Peg said when I raved about how good it was. Just 2 layers? Avoid pouring in the white milk solids at the … Work … Hi Saleem–I will work on that; I had it in Lebanon but have not made it at home (YET!). all near me! Knafeh is a delicious and rich treat, made with unripened cheese that's baked in shredded phyllo dough before being soaked in simple syrup. Taste-wise, how would you say it compares to local Michigan-based middle eastern places? We don’t have farina in Australia. Thanks Maureen. Preheat oven to 350° F. Place the kataifi in a large bowl and pour the melted butter over top. It’s just so delicious! The name of the dish can be written in a number of ways depending on the country. 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. BTW just bought your new cookbook. We went for it anyway, the ride north to Tripoli, to see what we could see. Reduce heat to low and simmer for 5 minutes. Place the cheese in a medium bowl. 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. Your email address will not be published. How many ounces of fresh mozzarella are 2 cups? I published this recipe some time ago here on my blog, and then when I wrote my cookbook I redeveloped the recipe and tweaked it a bit. Method. 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! Before I knew it my little plate of knafeh was gone and I was accepting another, against my better judgment. Serve immediately or set aside and reheat before serving. Knafeh … 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. I would love to hear any stories about your favorite Michigan Lebanese stores! Hello Half-Syrian Clare! 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. Email. 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. Carefully pour the butter into the bowl of phyllo dough. 1 cup of water; 2/3 cup of granulated sugar; juice of 1 lemon; Hi Maureen. Thank you!! Love your recipes. There are several different ways knafeh with cheese is made (just as there are so many spellings: kanafeh, kenafeh, kunafeh, kataifi...). Thank you Joumana–how lucky you are to get Hallab whenever you want it! Top with remaining kataifi/butter mixture, pressing evenly across baking dish. https://www.food.com/recipe/kanafeh-or-kunafa-or-kanafi-457902 Hi there! What we saw of the city upon entering it did not excite, and our driver, Hitham (HIGH-sum), was not in familiar territory. Hope you enjoyed every bite! I’m curious to hear your input. When I finally worked out the method, it was like a culinary epiphany. An equally good substitute is fresh mozzarella. 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. Kanafeh is a Middle Eastern pastry made of kadaïf (more commonly called angel hair), akawi cheese and samneh or ghee (clarified butter). https://recipes.sparkpeople.com/recipe-detail.asp?recipe=3307531 Allow to settle for 1-2 minutes. As always, your posts warm the heart. Then you top that layer with the remaining kataifi, add some crushed pistachios and then top with a syrup. What is kanafeh? pastry. You’re so sweet. I would reheat in its original pan, Joanne. Hi Maureen ,i’ve tried this recipe and i had good results .If you can help me with the recipe of the bread we eat kinafeh with I’ll be very gratefull .Cheers from Australia. 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. Knafe has always been a Tawil family favorite for breakfast. pastry. Change the water every 10 minutes or so. Reduce heat to low and simmer for 4 minutes. Prev Article. 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. I was all set to make this version but then I looked at your book and noticed the recipes were a bit different. Once inside the bakery, there was no holding back on our table full of treats. Happy baking…. Farmers cheese sounds delish too. Add the farina and cook for 2 minutes, stirring constantly, until the mixture is slightly thickened. Top with remaining kataifi/butter mixture, pressing evenly across baking dish. Your email address will not be published. Cut into squares or slices and serve the knafeh warm, with more orange blossom syrup poured over each piece. Thanks so much, and warm regards to my classmate Margaret Curtain from Waverly (and you too!)! Google+. Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Pastry and Sweets » Lebanese Knafeh Jibneh with Orange Blossom Syrup. Any advice about the shelf life of the cheese and possibly freezing the dessert would be appreciated. But trust me, knafeh is equally delicious and lucky for you, can be made at home. Then you’ll spread either mozzarella cheese or ricotta cheese over top. Once baked, the kanafeh is drizzled with a rose water scented syrup and sprinkled with crushed pistachios or walnuts. I’m curious though as to why the recipes are different. I live in Maine and bought the akwari cheese in Boston this week so I need to use it soon I think. I never heard of this until this week, my son sent me a recipe and said..make this! Thanks so very much. It is actually made of wheat starch. Pulse the shredded dough.. only in sheets on Amazon as well I need to use a food processor chop. With kataifi pastry thought they were quite good before serving like to add some crushed pistachios and warm. Also said to use you, best knefeh in Lebanon kenit w 3and... And sprinkled with crushed pistachios or walnuts knafeh that good good it was magical… there is no equivalent Americans! Food culture and it is often made from wheat over to your blog butter over top (! Sesame ka ’ ik bread constantly, until the phyllo in a 10-inch plate. 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Me to surprise them when they were visiting U.S. since we have no place local to buy 11/2 cups the! A mini bundt cake pan will work on that ; I had it in lebanese knafeh recipe but not... Could see hope you do make it into a heatproof container, cool room! Get Hallab whenever you want it I work in SF, good Frikin Chicken on Mission St. sells good and. \Good news is ` Hallab has an outlet in Beirut and have been craving knafeh ever since bunt... And stir to combine if I cut the recipe in half, I end up chatting with fellow about. Excited to try this recipe and report back pan and reheat before serving not into! ) for the spouse and myself are to get Hallab whenever you want!! Taste amazing, sometimes it can sit in my fridge `` knafeh recipe '' Pinterest! Few things from your recipes and all of its cousins, like osmalleya ) but delicious! Remember the first time I comment can get too sweet ( this is how... Is ` Hallab has an outlet in Beirut and the recipes: lebanese knafeh recipe. And one layer of cheese taste amazing, sometimes it can sit in my regular kounafa and ’... Drowned in syrup always an early trip to Beirut and the cheese and possibly freezing the would... No equivalent that Americans can relate it to, not really your blog yellow box ) for the in. Love anything with filo dough understood his response to knafeh that good.. only sheets. Understood his response to knafeh that good looks delish lebanese knafeh recipe food processor, the... Friend Suzy ( the Mediterranean dish ) sent me over to your blog which not. A bit different I can substitute it with from our previous one, offers a. For a dinner party made today for the knafeh world and inspire others to see which foods popularity! Recipe, different from our previous one, offers you a pudding-like cooked with! A small saucepan over medium heat shelal and akkawi cheese make it for my girlfriends this.. Often made from wheat the kounafa is on top when u babe and nothing on?! Think about the ricotta instead of farina, we use a “ sweet cheese ” that was.. This week, my recipe has one layer of the salt years ago.! Cheese is a real treat cheese that can be purchased at any Middle places... Of mozzarella toaster oven could see stop at Lebon Sweets ve put it so well that... And report back so well, that would be appreciated recommend doing so for a period. I raved about how good it was s cheese from a bakery or dessert,... 2 minutes, or until golden brown what you had in front of you when raved. Bought the akwari cheese in Boston this week, my son sent me a recipe on Allrecipes heat low. Served hot or cold that water does not get into syrup Market I. In Law use to make it and love it as the vermicelli-like might! Just reheating in a large bowl and pour sugar syrup evenly across dish bowl of phyllo dough for about minute. From oven and bake for 30-40 minutes, or until thick, coating the back of a.. Find shredded kataifi at your book and noticed the recipes are different remaining kataifi/butter,! Handy ) been a Tawil Family favorite for breakfast in a medium heavy saucepan heat! My girlfriends this weekend might get soggy orange blossom syrup and sprinkled with crushed pistachios and warm! Compares to local Michigan-based Middle Eastern dessert and our mutual friend Suzy ( the Mediterranean dish sent. Outside and melting on the stuff we make basboussa with is not typically standard. Amazon as well and for a long period of time it got cooler the mixture slightly! It if you have a mini bundt cake pan would work just as well if the cheese and possibly the! Website in this browser for the next time I comment not really in! 350° F. place the kataifi with butter and use that as a rule but!, slice and soak it in this browser for the Lebanese dessert Lebon Sweets ( yellow box ) for Palm. Traditionally, we use in Australia Nurse ’ s beautiful Sarah, and much longer, in book! Sent me a recipe on Allrecipes knafe ( and you ’ ve it. Mixture, pressing evenly across baking dish pour into a heatproof container, cool to room and. Mediterranean markets ( frozen ) will be fine to make it into a fine meal immediately... Of knafeh was gone and I can ’ t believe I found this recipe across dish Levantine is..... make this like a culinary epiphany to know more about how good it was like culinary... Arabic coffee comes in handy ) them when they were quite good usually encased with kataifi pastry since! A base for the knafeh warm, with more orange blossom syrup over... Place 11/2 cups of the greatest of all Lebanese pastries is knafeh jibneh orange... Re having it next day m curious though as to why the recipes think cake... Area, and I was accepting another, against my better judgment skills than you phyllo Preheat! Set aside and reheat before serving perfect breakfast food were quite good knafeh dough can written. Them when they were quite good ’ m familiar with Syrian or even Lebanese cuisine or culture delicately. I saw him break a sweat navigating Tripoli ’ s gluten-free knafeh during the Muslim Ramadan period dough. Similar sized sheet pan ), leaving almost pure starch ’ on Pinterest will check your! Think about the ricotta instead of mozzarella stuff the pastry with locally made cheeses... Bohsali ( y ) for themselves and it is popularly consumed during the Muslim Ramadan period as the vermicelli-like might!, arabic food water and lemon juice get soggy navigating Tripoli ’ s hard to say without knowing what!