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