Knafeh
Knafeh is a type of cheese dessert that is extremely popular in the middle east. After I tried it for the first time, I knew I had to recreate it.
Ingredients
- 250 g shredded phyllo dough
- ½ cup + 1 tbsp ghee
- 400 g regular mozzarella
- 100 g fresh mozzarella
- 2 tbsp sugar
- pistachios
Syrup
- ½ cup sugar
- ½ cup water
- ½ tsp lemon juice
- 3 drops rose water
Instructions
- Into a bowl grate your mozzarella then soak in water while you prepare the remaining steps. This will remove the salt.400 g regular mozzarella
- Cut your fresh mozzarella into small cubes. Set on a paper towel to dry.100 g fresh mozzarella
- Cut your shredded phyllo dough into 3 inch segments. Use your hands to split them apart.250 g shredded phyllo dough
- Add 1/2 cup ghee to your phyllo dough and mix well until each piece has some ghee.½ cup + 1 tbsp ghee
- Into your 9.5 inch pan, brush on 1 tbsp ghee along the bottom and sides.
- Add your shredded phyllo dough into your pan and using a flat item or cup, press in the dough until very compact.
- Strain out your shredded mozzarella cheese and dry it using paper towels. Make sure the cheese is as dry as possible.
- Season the cheese with sugar and mix well.2 tbsp sugar
- Add your cheese on top of the compacted phyllo dough making sure to leave 1 inch of space along the edge of the pan so that the cheese doesn't melt into the pan.
- Add your fresh mozzarella on top then place over the stove on med-low heat.
- Continue keeping it over the stove for 25-30 minutes. The cheese should be melted and the bottom golden brown.
- While the knafeh is cooking, add sugar, water, lemon juice, and rose water into a pan. Heat it up until sugar is dissolved.½ cup sugar, ½ cup water, ½ tsp lemon juice, 3 drops rose water
- Once cheese is melted, flip it upside down back onto a plate so that the dough side is facing up.
- Pour over the rose water syrup and top with crushed pistachios.pistachios