Boil for 1-2 minutes or until thick, coating the back of a spoon. Place the cheese in a medium bowl. I’m not sure how that would go for the texture, so best to bake it when you’re ready to serve it. As always, your posts warm the heart. I would love to hear any stories about your favorite Michigan Lebanese stores! 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. . Pour the farina over the cheese and stir to combine. 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. Traditionally, we serve the knafeh with Arabic coffee – they go hand in hand and it is a great way to finish off a meal. We were driving from Beirut to Tripoli on a quest, my quest, to see the famous Hallab bakery at its source. Remove from oven and spread the ricotta cheese evenly over the crust (if using mozzarella, you can arrange the slices tightly together). https://www.food.com/recipe/kanafeh-or-kunafa-or-kanafi-457902 Great question, thank you–that’s 16 ounces of mozzarella. Love your recipes. It was rich, but in the most unobtrusive way. 1 cup of water; 2/3 cup of granulated sugar; juice of 1 lemon; Top with remaining kataifi/butter mixture, pressing evenly across baking dish. Tania, thank you for that. \good news is `hallab has an outlet in Beirut and the knefeh is still the best. There I did not follow suit, but understood his response to knafeh that good. Mozzarella works delightfully! Carefully pour the butter into the bowl of phyllo dough. 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. So many ways to make knafe (and all of its cousins, like osmalleya) but always delicious any way you cut it! But trust me, knafeh is equally delicious and lucky for you, can be made at home. Is there anything that i can substitute it with? 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. And thanks for reviewing them. Hi there! Was it wet even after baking? I lived in Beirut for 3 years and later Jordan for 10 years and just loved Knafeh Looking forward to trying to make this. I live in Maine and bought the akwari cheese in Boston this week so I need to use it soon I think. It’s our traditional farewell breakfast. When he finished, he pulled out his cigarette and smoked one as though he was spent on more than just a plate of knafeh. The taste lingers on…. Was just given a collection of Mamoul molds and want to put them to use. Hi Nat–hmmm, it’s hard to say without knowing exactly what you had in front of you. The Lebanese eat knafeh … Have you ever made and froze this dessert ahead of time? Thanks. Hello,I was wondering how can I make the syrup with less calorie for people following a diet on low sugar and low fat. It is popularly consumed during the Muslim Ramadan period. 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. Arabs love sweets and especially syrupy desserts. What do you think about the ricotta instead of Mozzarella ? Hope you enjoy! Hi Maureen I think I figured out what happened. . ) I work in SF, Good Frikin Chicken on Mission St. sells good shawarmas and great knafeh! Share. Boil for 1-2 minutes or until thick, coating the back of a spoon. Hello! While dish is baking, heat sugar and water together until mixture comes to a boil. Also known as kanafeh or kunefe, this sweet dessert with a crispy, crunchy top and base, looks as good as it tastes. Knafeh Turn the knafeh out onto a platter and drizzle with ¼ cup of orange blossom syrup. The farina is cream of wheat. I want to make this for a dinner party. The knafeh was the saving grace that morning. Before I knew it my little plate of knafeh was gone and I was accepting another, against my better judgment. You can also order it online on Amazon and elsewhere! 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. I have a bunt pan, but if I cut the recipe in half, I hope a cake pan will work as well. Orange blossom is easily found on Amazon as well and for a great price! He was one cool cat as a rule, but I think I saw him break a sweat navigating Tripoli’s traffic jams. Preheat oven to 350° F. Place the kataifi in a large bowl and pour the melted butter over top. I’ve never heard of this desert, but it looks delish! Thank you!! https://www.thespruceeats.com/lebanese-knefe-recipe-2355417 Is the farina the stuff we make basboussa with? 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. This impressive dessert can be served hot or cold. I made the version in the book to rave reviews. Half-Syrian Clare Hadea. I found the introduction video really interesting as I’m not familiar with Syrian or even Lebanese cuisine or culture. Place each kind of cheese in a … You turn the knafeh out afterwards and then the knafeh layer is on top. Thanks so much, and warm regards to my classmate Margaret Curtain from Waverly (and you too!)! 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 grew up with a Lebanese grandmother and don’t think I’ve ever had this. 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. I tried Knafeh, and was served it on a warm sesame-seed bowl-type piece of bread. The cheese layer is sometimes made from ricotta, the cheese by itself without milk or farina, or with sweet cream rather than cheese. want to make ahead several hours should I leave the Knafeh in its original pan and reheat or reheat on platter. 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. I’m having difficult understanding how fresh mozzarella can be measured in cups, and I’d love to make this recipe soon . Interestingly this is what I found on the net: ‘Cornflour is the name given in Australia to the starch component of milled grains. 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. Place the phyllo in a medium bowl with the breadcrumbs. 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