Palestinian Knafeh
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Originating from Nablus, Palestine - Knafeh is a delicious Palestinian dessert soaked in sugar syurp and filled with gooey cheese. The perfect dessert to make for family and friends!
Recipe by: Yusuf (@Sliced.y)
Knafeh Recipe (Serves 6-8)
Cheese blend:
If you can get your hands on it, use a jar of Akkawi Cheese. Alternatively you can use 3 balls of fresh mozzarella blended with 200g of firm ricotta cheese for the perfect knafeh cheese pull!
Other Ingredients:
400g kataifi angel hair pastry
100ml melted ghee
1/2 tspn orange food colouring powder
150g sugar
150ml water
6 split cardamom pods
1 tbsp lemon juice
100g shelled green pistachios (optional)
1) If you are using pistachios, pour boiling water over the pistachios and let sit until cool to touch. Use a cloth or your hands to peel, dry and finely chop them to a crumb.
2) Make the syrup ahead of time so that it has time to cool. Remember, using hot syrup on hot knafeh will create a soggy texture. But using a cooled syrup on hot knafeh will create the perfect crunchy glaze! To make the syrup, simply add sugar, water and cardamom to a pan and bring to a boil. Add lemon juice and switch off the heat, allowing to cool completely.
3) Finely chop the angel hair pastry using a knife or food processor and mix through with 80ml of ghee. Rub between your fingers until all pastry is thoroughly coated.
3) Grease a 30cm circular baking dish with the 20ml ghee and the food colouring.
4) Sprinkly the majority of your pastry onto the base and press flat using your hand or a flat object..
5) Sprinkle the cheese blend evenly over the top and optionally cover with a small amount of the chopped kataifi mix.
6) Bake in the oven at 190°C for around 20 minutes or turn on a medium low heat on the stove for 15 minutes. You are looking for a crispy exterior and for the pastry to slide around freely when you shake the pan gently.
7) Flip the knafeh over and pour the syrup on top. Finish with a dusting of the pistachios optionally.