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