Knafeh is a delicious Middle Eastern dessert made with kataifi shredded Follower dough and mozzarella or Akawi cheese, baked until golden. It is crispy on the outside and cheesy on the inside, served while still warm with pistachios and a drizzle of simple syrup.
Using fresh mozzarella and thickened cream is the easiest way to make knafeh. You can prepare a knafeh tray in just 10 minutes, and while it’s cooking in the oven, you can prepare the simple syrup.
1 package 454g kataifi shredded Fillo dough
1/2 cup + 2 tbsp ghee or unsalted butter
800g fresh mozzarella
2 cans thickened cream ( Ashta puck )
1/4 cup crushed pistachio
Note: Fresh mozzarella comes with a very small amount of salt that you can’t taste. You can either slice and add it right away or soak the cheese with water I before using to remove any excess of salt.
*simple syrup:
2 cups sugar
1 cup water
1 tbsp lemon juice
1 tsp orange blossom water
1;In a food processor, shred the kataifi, which is shredded filo dough, until it’s very soft.
2; Add ghee, then mix thoroughly for a couple of seconds.
3; Spread 2 tbsp of ghee or butter in a baking tray. Set aside about 1 cup of shredded dough, then add the remaining dough to the tray, spreading and pressing it down.
4; slice fresh mozzarella then put it on top the dough then add on to the thickened cream
5; add the shredded dough that we saved on top then bake in preheated oven at 400 f for about 25 to 30 minutes
6; While the knafeh is in the oven, start making the simple syrup by mixing water and sugar. Bring it to a boil, then add orange blossom water and lemon juice. Let it boil for another 3 to 4 minutes then set on the side to cool down.
7; Take the knafeh out of the oven, then drizzle simple syrup on top and sprinkle with crushed pistachios and rose petals.
8: enjoy while still warm
