Knafeh dessert

knafeh_dessert

Lebanese Knafeh is a popular dessert that hails from Lebanon and the Middle East. It is a delectable pastry that is made with cheese and phyllo pastry dough, soaked in a sweet syrup and topped with pistachios or other nuts. Knafeh is a dessert that is traditionally served during festive occasions, such as weddings, Eid celebrations or any other special occasion for that matter.

Knafeh, also known as Kunafa, Kanafah or Konafa, has a long history and is one of the most widely enjoyed desserts in the Middle East. Its origin can be traced back to the Ottoman Empire when the sweet pastry was introduced to the Arabic world by the Turks. Over time, it has become a staple dessert across the Arab world, and each country has its own variation of this delicious dessert. Despite variations, Lebanese Knafeh remains one of the best due to the exceptional quality of its ingredients.

One of the essential ingredients in Lebanese Knafeh is the cheese. The cheese used in Knafeh is known as Akkawi cheese, but other types of cheese like mozzarella or ricotta can also be used. The cheese is made by curdling milk and separating the curd from the whey. Then, the curds are salted and molded into large blocks that are stored until needed.

To make the pastry, phyllo dough is used. Phyllo dough is a tissue-thin pastry that is made by layering paper-thin sheets of dough. The dough is rolled out thinly and cut into small pieces or shredded using a special tool like a cheese grater.

The next step is to prepare the syrup. The syrup is made of water, sugar, and lemon juice, which is infused with rose or orange blossom water, giving it the distinct flavour of the Middle East. This syrup is crucial, as it will be poured over the baked pastry, infusing it with its sweetness.

Lebanese Knafeh is layered like a pie. The cheese is placed on the first layer of pastry, and then more layers of pastry are added on top of it. Once the layers have been stacked, it is baked in the oven at high temperatures until it is golden and crispy. Once it’s ready, the Knafeh is taken out of the oven and cut into squares or diamonds.

Serving Lebanese Knafeh is an art form in itself. The dessert is traditionally served hot with the sweet syrup poured on top and a generous topping of chopped pistachios, almonds or any other nuts of choice. The aroma of the sweet syrup and nuts coupled with the golden crust of the pastry is a sure way to trigger anyone’s taste buds.

Lebanese Knafeh is not just a dessert; it’s a tradition. It is a dessert that unites families and friends during special occasions, and it’s a way of showcasing the rich Middle Eastern culture. It is a testament to the importance of food and its role in bringing people together.

In conclusion, Lebanese Knafeh is a sweet pastry that showcases the best of Middle Eastern culture. It’s a dessert that has been enjoyed for generations and has become an essential part of Middle Eastern cuisine. The quality of its ingredients, the skill of its preparation, and the way it is served make it a one-of-a-kind dessert that is sure to excite anyone’s taste buds.

Ingredients:

  • 1 1/2 cups of fine semolina
  • 1/2 cup of ghee or clarified butter
  • 1 1/2 cups of shredded mozzarella cheese
  • 1 cup of milk
  • 1 tsp of rose water
  • 1/4 cup of sugar
  • Pistachios (chopped for garnish)
  • Syrup (optional)

Directions:

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix the semolina and clarified butter together, until the mixture forms small clumps.

  3. In a separate pan, heat the milk, rose water, and sugar over low heat, until the sugar has dissolved.

  4. Gradually add the semolina mixture to the pan of milk, stirring constantly until the mixture becomes thick and pulls away from the pan.

  5. Remove from heat, and let cool for a few minutes.

  6. Grease a baking dish with butter or oil.

  7. Spread half of the semolina mixture in the bottom of the baking dish, and press down firmly.

  8. Spread the shredded mozzarella cheese evenly over the semolina mixture.

  9. Cover the cheese with the remaining semolina mixture, pressing and flattening to form a flat and smooth surface.

  10. Bake in the oven for 30-35 minutes or until golden brown on top.

  11. Remove from the oven and let cool for a few minutes.

  12. To serve, sprinkle chopped pistachios over the top of the knafeh and drizzle with syrup (if desired).

  13. Cut into small squares and serve warm. Bon appetite!