Lebanese Knefeh with Cheese and Rose Syrup
Looking for an authentic and comforting Lebanese dessert? Knefeh is that marvel of stretchy cheese encased in golden kataifi dough, soaked in a fragrant rose syrup. In Lebanese cuisine, it's often served for celebrations, and it's pure bliss. Among typical dishes like mezze, hummus, or fattoush, knefeh holds a special place. Did you know Lebanese hummus is distinguished by its ultra-creamy texture and generous tahini? Here, cheese is king: Akkawi, slightly salty, contrasts beautifully with the sweet syrup. Make it for your guests—they'll be asking for more!
Ingredients
- Kataifi (shredded phyllo dough)500 g
- Clarified butter (ghee)200 g
- Akkawi cheese (or mozzarella)400 g
- Sugar250 g
- Rose water2 tbsp
- Water200 ml
- Lemon juice1 tbsp
- Crushed pistachios50 g
Instructions
- 1
Soak the kataifi in a large bowl of cold water for 30 minutes, then drain and shred it with your fingers.
- 2
Melt the ghee, pour it over the kataifi and mix well. Line the bottom of a round mold (28 cm) with half the mixture.
- 3
Cut the cheese into thin slices and arrange evenly over the dough. Cover with the remaining kataifi. Press lightly.
- 4
Bake at 180°C (350°F) for 35 minutes, until the top is golden and crispy.
- 5
Make the syrup: heat the water, sugar, and lemon juice until boiling, then simmer for 10 minutes. Add rose water and remove from heat.
- 6
Remove the knefeh from the oven, pour the hot syrup over the entire surface, sprinkle with pistachios, and serve warm.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !