Name: Knafeh
Total time: 1 h
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 500 g kataifi (shredded pastry), thawed; 200 g ghee or unsalted butter, melted; 450 g Akkawi or Nabulsi cheese; 230 g fresh mozzarella, grated; 2 tbsp ground pistachios, to finish; 300 g sugar; 240 ml water; 1 tsp lemon juice; 1 tbsp orange blossom water; 1 tsp rose water

Knafeh

Crisp golden threads, a molten cheese middle and cool syrup poured over while it is still hot. Made for the table on a holiday morning.

Time

1 h

Serves

Level

Medium

Soak the cheese 2 to 3 hours ahead.

Method

01
Slice the cheese and soak it in cold water for 2 to 3 hours, changing the water every 30 minutes, until it no longer tastes salty. Pat dry, grate it and mix with the mozzarella.
02
Make the syrup: simmer the sugar, water and lemon juice for 10 minutes until slightly thick. Off the heat, stir in the orange blossom water and rose water, then let it cool completely.
03
Heat the oven to 180°C (350°F). Cut the kataifi into short pieces with scissors and rub the melted ghee through it with your hands until every strand is coated.
04
Press two thirds of the kataifi firmly into a 30 cm (12 in) round pan, up the sides a little.
05
Spread the cheese evenly over it, leaving a small border. Cover with the rest of the kataifi and press down gently.
06
Bake for 35 to 40 minutes, until deep golden and the cheese has melted.
07
Pour the cool syrup over the hot knafeh straight away. Rest for 5 minutes, turn it out onto a plate if you like, scatter the pistachios and serve warm.

Ingredients

Method

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