Thanks. The name of the dish can be written in a number of ways depending on the country. Thanks Monica! I’m having difficult understanding how fresh mozzarella can be measured in cups, and I’d love to make this recipe soon . So i am confused, the the kounafa is on the bottom and the cheese on top when u babe and nothing on top? You all know I’m from Syria and part of my family is Lebanese so we’ve got the whole Middle Eastern food-making down. Despite its name, it is often made from wheat. I’d love to know more about how he did it with the cream of rice. Love it. Reduce heat to low and simmer for 4 minutes. I measured everything to a tea but it looks really wet.. not like your picture. I’ve never heard of this desert, but it looks delish! Hi Maureen ,i’ve tried this recipe and i had good results .If you can help me with the recipe of the bread we eat kinafeh with I’ll be very gratefull .Cheers from Australia. Method. My butter was still hot from melting it and once it got cooler the mixture turned out great. Then you top that layer with the remaining kataifi, add some crushed pistachios and then top with a syrup. The cheese layer is sometimes made from ricotta, the cheese by itself without milk or farina, or with sweet cream rather than cheese. The taste lingers on…. I was looking for a Middle Eastern dessert and our mutual friend Suzy (The Mediterranean Dish) sent me over to your blog. How many ounces of fresh mozzarella are 2 cups? I think I will try it in this recipe and report back. Give it a whirl! Remove from oven and spread the ricotta cheese evenly over the crust (if using mozzarella, you can arrange the slices tightly together). When I reminded my mother and sister about the knafeh we had that morning in Tripoli, they both shrugged it off. Was it wet even after baking? Knafeh is a delicious and rich treat, made with unripened cheese that's baked in shredded phyllo dough before being soaked in simple syrup. Knafeh is a dessert popular all throughout the middle east, so we headed over to Levant Restaurant where head chef Haifa Zeitoun showed us how to make it. https://www.thespruceeats.com/lebanese-knefe-recipe-2355417 Sounds like a great finish to your party! Compress it very well by pushing it into the bottom of the pan firmly, first with your hands, then pressing with the flat bottom of a cup, or something similar. 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. most home cooks here `i asked make it at home with kaak or breadcrumbs or buy the fark (semolina dough) from a pastry shop and the cheese already unsalted; i did it once. Using a sharp knife, thinly slice both the shelal and akkawi cheese. Thanks Maureen. Knafeh Recipes - Middle-Eastern Syrup-Soaked, Crisp Crust, Cheese Desserts. 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. Yes – you can freeze it but I definitely wouldn’t recommend doing so for a long period of time. . You’re so sweet. . ) Cindy. Hi Simone–yes, my recipe has one layer of the phyllo/knafeh and one layer of cheese. Tania, thank you for that. What we saw of the city upon entering it did not excite, and our driver, Hitham (HIGH-sum), was not in familiar territory. The Lebanese cheese used in knafeh is “ackawi” which is not as easy to find. So glad you enjoyed it! 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. Use a food processor to chop the shredded phyllo dough into smaller pieces. Being a staple dessert on most Lebanese party menus, I didn’t really appreciate knafeh until my first winter as a married girl. Baklava, hummus, baba ghanoush and stuffed grape leaves have made their way into the USA but they’ve only scratched the surface in terms of Middle Eastern food culture. https://www.food.com/recipe/kanafeh-or-kunafa-or-kanafi-457902 Also is there an alternative to farina? Yomna, look for Cream of Wheat cereal. Thank you so much for sharing!!! 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. And remember that if you do freeze it, you’ll have to thaw it and then toast/reheat it again until the cheese melts. I don’t know how long it can sit in my fridge. Email. Serve immediately. 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. 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