This Knafeh-Hrisi Fusion dessert is a deliciously indulgent treat that brings together two beloved Middle Eastern classics. The crispy, cheesy layers of Knafeh meet the rich, creamy texture of Hrisi Bil Ashta in this irresistible combination. First, a fluffy semolina batter is baked to perfection with a smooth, creamy ashta filling in the center. Then, mozzarella cheese is added, creating a wonderfully gooey texture that melts into the batter. After baking, the dessert is soaked in a fragrant, sweet simple syrup, which enhances the flavors and adds a delightful sweetness. Topped with crushed pistachios and edible rose petals, this dessert is as beautiful as it is delicious. Whether you’re a fan of creamy desserts or crave something cheesy and sweet, this Knafeh-Hrisi fusion will leave you craving more!
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Hrisi Knafeh Ingredients
Main ingredients
1. Shredded Mozzarella Cheese:
Mozzarella cheese adds a creamy, gooey texture to the dish. It melts beautifully, creating a rich layer between the semolina batter and ashta filling.
2. Oil:
Oil is used to brush the baking tray, preventing the dessert from sticking. It also helps create a crisp, golden edge around the dessert when baked.
3. Crushed Pistachios:
Crushed pistachios are used for topping, giving the dessert a crunchy texture and a burst of nutty flavor. They also add a beautiful green color that makes the dessert visually appealing.
4. Edible Rose Petals (Optional):
Edible rose petals are optional, but they make a lovely decoration. They add a floral aroma and a touch of elegance to the finished dessert.
5. Simple Syrup (Atir):
Simple syrup is made from sugar, water, lemon juice, and orange blossom water. It soaks into the dessert after baking, adding sweetness and enhancing the overall flavor.
Batter
1. Eggs:
Eggs help bind the ingredients together and contribute to the structure of the batter. They also provide richness and moisture.
2. Sugar:
Sugar sweetens the batter, balancing the savory flavors of the semolina and cheese. It also helps the batter rise during baking.
3. Vanilla:
Vanilla adds a subtle sweetness and aroma to the batter. It complements the other ingredients and enhances the dessert’s overall flavor.
4. Yogurt:
Yogurt adds moisture and a slight tanginess to the batter. It also helps keep the dessert tender and soft.
5. Oil:
Oil contributes to the moistness of the batter, keeping it soft and fluffy. It also helps prevent the dessert from becoming dry.
6. Semolina (Smeed Hrisi):
Semolina is the base of the batter, giving the dessert its texture. It creates a slightly grainy, soft crumb that is typical in Middle Eastern desserts.
7. Baking Powder:
Baking powder helps the batter rise, creating a light, airy texture. It gives the dessert its fluffiness.
Cream filling (Ashta)
1. Milk:
Milk forms the base of the ashta filling. It adds creaminess and helps create the smooth texture of the filling.
2. Sugar:
Sugar sweetens the ashta filling, balancing the richness of the milk and semolina.
3. Semolina (Smeed Hrisi):
Semolina is also used in the ashta filling, thickening the mixture to create a smooth, pudding-like consistency.
4. Orange Blossom Water:
Orange blossom water adds a floral aroma to both the simple syrup and the ashta. It enhances the dessertsfragrance and flavor.
simple syrup (Atir)
- Sugar: The base of the syrup, adding sweetness to the dessert.
- Water: Dissolves the sugar and serves as the liquid base for the syrup.
- Lemon Juice: Balances the sweetness with a hint of acidity and prevents crystallization.
- Rose Water: Infuse the syrup with floral notes.
- Orange Blossom Water Adds a subtle citrusy aroma to the syrup.
How to make Hrisi Knafeh
1. Make the Simple Syrup:
First, combine sugar and water in a pot. Once it starts bubbling, reduce the heat and add lemon juice and orange blossom water. Let it boil for another 5 minutes, then remove from the heat. Set the syrup aside to cool.
2. Prepare the Ashta (Cream Filling):
Next, mix milk, semolina, and sugar in a pot. Stir continuously until the mixture thickens. After it thickens, add orange blossom water and mix well. Set it aside to cool.
3. Make the Batter:
In a bowl, whisk together sugar, eggs, and vanilla for a few minutes. Then, add semolina, yogurt, oil, and baking powder. Mix until you get a smooth batter.
4. Prepare the Baking Tray:
Brush the baking tray with oil to prevent sticking. Then, spread half of the batter evenly in the tray.
5. Add the Ashta and Mozzarella Cheese:
Spread the cooled ashta evenly on top of the batter. Then, add a layer of shredded mozzarella cheese over the ashta.
6. Add the Remaining Batter:
Pour the remaining batter over the cheese and ashta layer. Spread it out evenly to cover the filling.
7. Bake:
Preheat the oven to 350°F (175°C). Bake the dessert for about 45 minutes, or until the top is golden brown.
8. Add the Simple Syrup:
Once the dessert is out of the oven, immediately pour the cooled simple syrup over it. Let the syrup soak in.
9. Enjoy:
Allow the dessert to rest for a few minutes, then enjoy it while still warm.
Frequently Asked Questions for Hrisi Knafeh
1. Can I use a different cheese for the filling?
Yes, you can use Akawi cheese or a blend of cream cheese and mozzarella if you prefer. However, the texture and flavor may vary slightly.
2. How long should I let the dessert cool before serving?
You should let the dessert cool for about 10-15 minutes before serving. This allows the syrup to soak in and the flavors to settle.
3. Can I make this dessert ahead of time?
Yes, you can prepare it a day ahead. Just store it in an airtight container at room temperature, and reheat it in the microwave for a few seconds before serving.
4. Can I use a different type of flour instead of semolina?
Semolina gives this dessert its signature texture, so it’s best to use it. However, you could try using fine cornmeal if you need a substitute.
5. Can I skip the simple syrup?
The simple syrup adds sweetness and moisture to the dessert. If you skip it, the dessert will be less sweet and not as moist, but you can try adding extra cream or honey instead.
6. How can I store leftovers?
Store leftovers in an airtight container. They will stay fresh for up to two days at room temperature, or up to one week in the fridge.
7. Can I freeze this dessert?
Yes, you can freeze it. Wrap it tightly in plastic wrap and foil, then place it in a freezer-safe bag. When ready to serve, let it thaw and reheat.
Tips and Tricks
1. Don’t Overmix the Batter:
First, mix the batter just until smooth. Overmixing can result in a denser texture, which is not ideal for this dessert.
2. Let the Ashta Cool Completely:
Next, let the ashta cool completely before adding it to the batter. If its too warm, it can affect the texture of the dessert.
3. Brush the Pan Generously with Oil:
Make sure to brush the pan generously with oil. This will help the dessert come out easily and create a golden, crispy crust.
4. Adjust the Syrup to Your Taste:
You can also adjust the sweetness of the simple syrup. Add more or less sugar depending on how sweet you want your dessert to be.
5. Don’t Skip the Resting Time:
After baking, let the dessert rest for a few minutes. This allows the syrup to soak in and gives the flavors time to meld.
6. Garnish for Extra Flavor and Appeal:
Top the dessert with crushed pistachios and edible rose petals. This adds both flavor and visual appeal.
7. Use a Baking Dish with Low Sides:
Consider using a baking dish with lower sides. This ensures even baking and a crispy top.
8. Warm it Before Serving:
Lastly, serve the dessert warm. It will be fluffier and more flavorful when served fresh from the oven.
More Middle Eastern recipes
Mabrousheh ( middle eastern jam bars)
Watch the full recipe tutorial
Hrisi Knafeh
Ingredients
- 200 g shredded mozzarella cheese
- Oil to brush the pan
- Crushed pistachios for topping
- Edible rose petals optional, for decorating
- Simple syrup atir
Batter:
- 2 eggs
- 1/2 cup sugar
- 1 tsp vanilla
- 1 1/2 cups yogurt
- 1 cup oil
- 1 1/2 cups semolina #2 smeed hrisi
- 1 tbsp baking powder
Cream filling (ashta)
- 3 cups milk
- 1/4 cup sugar
- 1/2 cup semolina #2
- 2 tsp orange blossom water mazahir
Simple syrup
- 2 cups sugar
- 1 cup water
- 1 tbsp lemon juice
- 1 tsp orange blossom water
Instructions
- Make the simple syrup (atir).
- In a pot, combine sugar and water. Once it starts bubbling, lower the heat, then add lemon juice and orange blossom water. Let it boil for another 5 minutes, then remove from the heat and set aside.
- Prepare the ashta (cream filling).
- In a separate pot, mix together milk, semolina, and sugar. Once the mixture begins to thicken, add the orange blossom water and stir. Set it aside to cool.
- Prepare the batter.
- In a bowl, mix sugar, eggs, and vanilla for a couple of minutes. Then, add semolina, yogurt, oil, and baking powder. Mix until smooth.
- Prepare the baking tray.
- Brush a baking tray with oil, then spread half of the batter (or a little less) evenly in the tray.
- Layer the ashta and mozzarella cheese.
- Spread the ashta evenly on top of the batter, then sprinkle with shredded mozzarella cheese.
- Add the remaining batter.
- Pour the other half of the batter over the cheese and ashta layers, spreading it out evenly.
- Bake.
- Bake at 350°F for about 45 minutes, or until the top is golden brown.
- Add the simple syrup.
- Remove from the oven and immediately pour the cooled simple syrup over the hot dessert.
- Enjoy!
- Allow the dessert to rest for a few minutes and enjoy while still warm.
- Note: You can also add the shredded mozzarella cheese before the ashta, or use sliced mozzarella cheese instead of shredded.