Take a baking pan, make the base with half vermicelli mixture prepared above, pressit to level the … I was dead-set on the knafeh jibneh, a royal display in a huge flat platter looking like a golden cake which when cut, revealed its melting, gooey cheese filling. Great question, thank you–that’s 16 ounces of mozzarella. I followed suit. I’d love to know more about how he did it with the cream of rice. There I did not follow suit, but understood his response to knafeh that good. Our recipe, different from our previous one, offers you a pudding-like cooked filling with ricotta cheese. Hello,I was wondering how can I make the syrup with less calorie for people following a diet on low sugar and low fat. Thank you so much for sharing!!! Add the melted butter and ½ cup of orange blossom syrup and stir until the phyllo is completely coated. In a medium heavy saucepan, heat the milk over medium-high heat until it is hot, but not boiling. Knafeh dough can be purchased at any Middle Eastern store. If the cheese tastes very salty, slice it and soak it in water for a couple of hours to remove some of the salt. The akawi cheese will last at least two weeks, and much longer, in the refrigerator. I’m not sure how that would go for the texture, so best to bake it when you’re ready to serve it. I’m curious though as to why the recipes are different. Share. I’m fascinated about your dad’s gluten-free knafeh! Tweet. So many ways to make knafe (and all of its cousins, like osmalleya) but always delicious any way you cut it! 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. Lovely post about something near and dear! I grew up with a Lebanese grandmother and don’t think I’ve ever had this. \good news is `hallab has an outlet in Beirut and the knefeh is still the best. I would recommend toasting it lightly or just reheating in a toaster oven. My butter was still hot from melting it and once it got cooler the mixture turned out great. Add the farina and cook for 2 minutes, stirring constantly, until the mixture is slightly thickened. I don’t know how long it can sit in my fridge. Email. Watched your videos and I thought they were quite good! Will check out your class ~ sounds like fun !! Hearty! We went for it anyway, the ride north to Tripoli, to see what we could see. . ) Once the kataifi is finished baking, remove from oven and pour sugar syrup evenly across dish. I’m super excited to try your recipe, Maureen! Hi–thanks so much for this question. Place in the oven and bake for 30-40 minutes, or until the knafeh is deep golden brown. Love your recipes. Either with a large, sharp knife or in the food processor, chop the cheese to a fine dice (in the processor, pulse until the cheese looks like coarse meal). Sounds like a great finish to your party! Examples include knafeh, konafa, kunefe,kenafe,knefeh, and kunafa. Traditionally, we use a special Middle Eastern cheese but either of the above cheeses do the job well. Kanafeh is a Middle Eastern pastry made of kadaïf (more commonly called angel hair), akawi cheese and samneh or ghee (clarified butter). I lived in Beirut for 3 years and later Jordan for 10 years and just loved Knafeh Looking forward to trying to make this. #Knefeh #Levantine #Breakfast #Sweetfood #alldaydessert #Lebanon Have you ever had Knefeh? Sometimes even Amazon will have it for sale but make sure you don’t overpay for a box; typically they run around $5-6. It was quite filling, so next time I would have to split it with my husband or neighbors, as I could not eat the whole thing. That is so exciting, and I can’t think of anyone better to teach cooking skills than you! 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. Using a sharp knife, thinly slice both the shelal and akkawi cheese. So glad you enjoyed it! Any suggestions to why this is and how to fix this next time ? Thanks. Sugar Syrup. Turn the knafeh out onto a platter and drizzle with ¼ cup of orange blossom syrup. Knafeh, pronounced ka-na-fe (yes, the one time where the k is not silent) hasn’t quite reached stardom yet unlike its counterpart baklava which seems to be EVERYWHERE today. Looked more like a solid cheese. Knafe has always been a Tawil family favorite for breakfast. Yomna, look for Cream of Wheat cereal. 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. But trust me, knafeh is equally delicious and lucky for you, can be made at home. If the cheese is too salty, slice and soak it in cold water until some of the salt is pulled out. I have a bunt pan, but if I cut the recipe in half, I hope a cake pan will work as well. Truth be told, I screwed the recipe up a few times and the texture was often horrible, because I knew what went in, but had no instructions. Her memory was more for the sumptuous boxes of chocolates we bought there as gifts for our Lebanese cousins, and for the crazy streets of Tripoli. Serve immediately or set aside and reheat before serving. Going to try to make it for my girlfriends this weekend. A travel photographer and writer with an insatiable desire to explore the world and inspire others to see it for themselves. 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 Lebanese Sugared Donuts: our pazcki, our beignet,…, Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes, “A terrific and important book!” — Anthony Bourdain. So i am confused, the the kounafa is on the bottom and the cheese on top when u babe and nothing on top? You will be fine to make this for your dinner party. Thank you Joumana–how lucky you are to get Hallab whenever you want it! Knafeh makes for a hard-hitting breakfast that would take most of us all the way through to dinner, or breakfast tomorrow; I suspect many would prefer it for dessert or a snack. See more ideas about arabic dessert, middle eastern desserts, arabic food. Save my name, email, and website in this browser for the next time I comment. Thank you!! love your clics. Then you’ll spread either mozzarella cheese or ricotta cheese over top. . Top with remaining kataifi/butter mixture, pressing evenly across baking dish. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=3307531 Hi Saleem–I will work on that; I had it in Lebanon but have not made it at home (YET!). Pour the cheese mixture over the knafeh dough in the prepared pan, and smooth the top. Change the water every 10 minutes or so. Boil for 1-2 minutes or until thick, coating the back of a spoon. Allow to settle for 1-2 minutes. You can also order it online on Amazon and elsewhere! Lebanese Knafeh Jibneh with Orange Blossom Syrup, shredded phyllo knafeh dough (kataifi), or 3 cups, orange blossom syrup, plus more for serving. It’s our traditional farewell breakfast. I am making this now and got to the breadcrumbs and pastry part. 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. Cut into squares or slices and serve the knafeh warm, with more orange blossom syrup poured over each piece. Hi Maureen, He placed his knafeh into the sesame bread that came in a little basket alongside (a version of ka’ik) and rolled his eyes closed while he ate one mouth-watering bite after another. I work in SF, Good Frikin Chicken on Mission St. sells good shawarmas and great knafeh! I will be making this time and time again. I would like to add some pics from the Knafe I made today for the Palm day! It is popularly consumed during the Muslim Ramadan period. Sweet Cheese Pastry Knafeh Lebanese Recipes Sbs Food Knafeh na ameh cleoera knafeh a flat platter usually made with semolina dough and semolina and cheese cake knafeh bi jibneh recipe by cook lebanese knafeh recipe كنافة you. He was one cool cat as a rule, but I think I saw him break a sweat navigating Tripoli’s traffic jams. https://homemade-recipes.blogspot.com/2013/01/lebanese-knafeh-recipe.html Thanks Monica! Maureen, I love your pictures, writing, recipe… I had knaffe in Lebanon many times over the years and always ate it for breakfast. 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. Hi there! 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. 1 cup of water; 2/3 cup of granulated sugar; juice of 1 lemon; Is there anything that i can substitute it with? One of the greatest of all Lebanese pastries is knafeh jibneh with orange blossom syrup. Add the orange blossom water, pour into a heatproof container, cool to room temperature and refrigerate to chill. This type of dish would be considered a dessert but is really perfect to consume first thing in the morning, with strong Turkish coffee or even tea… I believe this was my favorite culinary experience in Lebanon, and I’m not sure why, but maybe it is the perfect balance of sweet, cheese, crunchy, and hot… how I wish I could find some where I live now in San Francisco. Well, the Kunafa recipe should be your starting point. You turn the knafeh out afterwards and then the knafeh layer is on top. Yes – this dessert is best served warm so you can reheat it if you’re having it next day. Great question! Congrats on your new opportunity! Your email address will not be published. Hello, Im gonna try this soon, but i live in egypt and I’m not sure if i will find Farina here, I’ve never seen it in the supermarkets here before. Despite its name, it is often made from wheat. At Hallab, Hitham joined us at the table for our morning indulgence, and he ate his knafeh with such gusto that I found this more instructive than any tour of the bakery might have been. Transfer the phyllo … https://www.archanaskitchen.com/delicious-arabic-sweet-kunafa-recipe-knafeh Google+. Yesterday, I made my first stop at Lebon Sweets! The taste lingers on…. I measured everything to a tea but it looks really wet.. not like your picture. The Kunafa, also known as Kanafeh or Knafeh, is a popular dessert in the Middle East and commonly eaten in the Arab world. The cheese layer is sometimes made from ricotta, the cheese by itself without milk or farina, or with sweet cream rather than cheese. Some call their dish knafeh and serve it like a pie, in wedges or squares, while others call it kadaif and create individual stuffed rolls. Have you ever made and froze this dessert ahead of time? want to make ahead several hours should I leave the Knafeh in its original pan and reheat or reheat on platter. Learn how your comment data is processed. I found the introduction video really interesting as I’m not familiar with Syrian or even Lebanese cuisine or culture. The first step to making this knafeh recipe, starts with making this simple rose water syrup- combine sugar and water in a small saucepan and place on a medium high heat, mix well until sugar is well dissolved and bring mixture to a boil. I think I will try it in this recipe and report back. xGrace, Soft Peanut Butter Cookies with Chunky Peanut …, 1 16oz package of Kataifi, shredded phyllo dough*, 32 oz ricotta cheese OR 16oz mozzarella sliced. Preheat the oven to 400 degrees with a rack in the middle position. I have made few things from your recipes and all are working wonderful! I have to tell u how much I’m enjoying your receipes and stories..my daughter margaret Anne went to school with u..keep em comin. Then you top that layer with the remaining kataifi, add some crushed pistachios and then top with a syrup. That’s beautiful Sarah, and you’ve put it so well, that this is perfect breakfast food! Hi Cindy–knafeh/kataifeh is not typically in standard grocery stores, but is in Middle Eastern and other Mediterranean markets (frozen). Remove from heat and add orange blossom water and lemon juice. An equally good substitute is fresh mozzarella. Orange blossom is easily found on Amazon as well and for a great price! Once inside the bakery, there was no holding back on our table full of treats. That way I control the salt. I wouldn’t recommend microwaving it as the vermicelli-like dough might get soggy. Knafeh … The Lebanese eat knafeh traditionally for breakfast in a pocket of sesame ka’ik bread. https://cookpad.com/us/recipes/801352-my-famous-cheese-knafeh Thanks for the recipe. When I finally worked out the method, it was like a culinary epiphany. Clare, I can’t believe I found this recipe. Place each kind of cheese in a … Hi Maureen! You will mix the kataifi with butter and use that as a base for the Lebanese dessert. Place 11/2 cups of the sugar and 3/4 cup water into a small saucepan over medium heat. Mozzarella works delightfully! I published this recipe some time ago here on my blog, and then when I wrote my cookbook I redeveloped the recipe and tweaked it a bit. I was all set to make this version but then I looked at your book and noticed the recipes were a bit different. One of the greatest of all Lebanese pastries is knafeh jibneh with orange blossom syrup. But I’m with Hitham on this: knafeh jibneh earns its place as an object of affection among the cognoscenti. Let me know how it goes , If your insatiable wanderlust and foodie dreams have landed you here, then you're among friends so follow along! It was rich, but in the most unobtrusive way. You’re so sweet. As always, your posts warm the heart. One of the many recipes found in the book is the kunafa that’s all about a thin crepe stuffed with some fresh cheese after which it’s baked and some honey and rose water syrup is drizzled over it. I never heard of this until this week, my son sent me a recipe and said..make this! . Give it a whirl! We were driving from Beirut to Tripoli on a quest, my quest, to see the famous Hallab bakery at its source. It is very salty and would benefit from a little soak to remove some of the salt. Hello Half-Syrian Clare! Many stuff the pastry with locally made soft cheeses. Really looking forward to using it! The recipe I have calls for ricotta, so that’s what I bought. 1. Was just given a collection of Mamoul molds and want to put them to use. all near me! 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. I’ve never heard of this desert, but it looks delish! To sum it up, this dessert is a Middle Eastern dessert with a shredded phyllo dough (kataifi) base, sweet cheese filling and an amazing syrup made with orange blossom water that is poured over top. Remove from oven and spread the ricotta cheese evenly over the crust (if using mozzarella, you can arrange the slices tightly together). You can find it at Coles or Woolworths. Image and recipe courtesy of the Shahrouk sisters and Family Food Fight. To make the orange blossom syrup, in a small heavy saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. Knafeh is shredded phyllo dough (find it in Middle Eastern markets) which is filled here with a wonderful cheese blend for a melty, salty-sweet (mostly sweet . Thanks for your comment! Also is there an alternative to farina? If you buy knafeh from a bakery or dessert store, it will usually come drowned in syrup. Hi Simone–yes, my recipe has one layer of the phyllo/knafeh and one layer of cheese. Really easy steps! Carefully pour the butter into the bowl of phyllo dough. Hope you enjoyed every bite! https://www.food.com/recipe/kanafeh-or-kunafa-or-kanafi-457902 Top with remaining kataifi/butter mixture, pressing evenly across baking dish. The whole ground grain is processed to remove most of the proteins (mainly gluten), leaving almost pure starch’. The knafeh was the saving grace that morning. Pour the farina over the cheese and stir to combine. 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. Not so much, Peg said when I raved about how good it was. Note: If you have time, before sprinkling nuts, scatter with small dollops of unsalted butter and bake in oven for a further 8-10 minutes. The knafeh was amazing and everyone enjoyed it. When we visit my in-laws in Ottawa, there is always an early trip to the bakery to pick up kanafe. While dish is baking, heat sugar and water together until mixture comes to a boil. Ackawi cheese is a white, firm Arabic cheese that can be found in Middle Eastern markets. So when you’re making knafeh at home, you can tailor how much syrup your dessert gets according to your preferences or just brew a cup of coffee to go along with it. Traditionally the knafeh is eaten for breakfast or a snack, and is often tucked into a version of ka’ik that is a savory sesame bread. Any advice about the shelf life of the cheese and possibly freezing the dessert would be appreciated. I’m curious to hear your input. Hi Alfred, instead of farina, we use in Australia Nurse’s Cornflour (yellow box) for the knafeh. When he finished, he pulled out his cigarette and smoked one as though he was spent on more than just a plate of knafeh. 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. 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. Before I knew it my little plate of knafeh was gone and I was accepting another, against my better judgment. BTW just bought your new cookbook. Yes – you can freeze it but I definitely wouldn’t recommend doing so for a long period of time. https://arabic-food.blogspot.com/2013/02/lebanese-knafeh-recipe.html Cindy. Interestingly this is what I found on the net: ‘Cornflour is the name given in Australia to the starch component of milled grains. While they all taste amazing, sometimes it can get too sweet (this is why bitter Arabic coffee comes in handy). Once baked, the kanafeh is drizzled with a rose water scented syrup and sprinkled with crushed pistachios or walnuts. Every time I visit Greenland Market, I end up chatting with fellow women about recipes. It is actually made of wheat starch. I made the version in the book to rave reviews. Happy baking…. We don’t have farina in Australia. Also known as kanafeh or kunefe, this sweet dessert with a crispy, crunchy top and base, looks as good as it tastes. While we love American, Italian, and any other food out there, we have a special place in our hearts for Middle Eastern food, namely Syrian and Lebanese foods, especially desserts like this dish called knafeh. Full nutritional breakdown of the calories in Knafeh based on the calories and nutrition in each ingredient, including Granulated Sugar, Shredded Fillo Dough (Apollo Kataifi), Publix, Mozarrella, Low Moisture, Part Skim, Shredded Cheese, Ricotta Cheese, whole milk and the other ingredients in this recipe. It seems I had stepped into some kind of family feud, because when we finally got a hold of the king pin to secure the tour with his cousin at the shop in Tripoli, he denied knowing anyone by that name at all. Bake for 30-35 minutes or until golden brown on top. it reminds me of a tour of all the knefeh eateries in my ‘hood, in beirut, with an iraqi friend until we finally landed at a good one in front of the sea next to the mosque; unfortunately now this place is gone and replaced by..Starbucks! Boil for 1-2 minutes or until thick, coating the back of a spoon. Use a food processor to chop the shredded phyllo dough into smaller pieces. Place the cheese in a medium bowl. Required fields are marked *. https://www.sbs.com.au/food/recipes/sweet-cheese-pastry-knafeh Method. Was it wet even after baking? Is there any way you could do a metric conversion? I use ricotta in my regular kounafa and it is like eshta heavealy. https://www.thespruceeats.com/lebanese-knefe-recipe-2355417 Farmers cheese sounds delish too. The Lebanese eat knafeh … Maureen this post makes me drool!! I hope you do make it and love it as much as I do! It gives us a rich, satiating, and indulgent experience, and if it’s your thing (which it is still, astonishingly for many in Lebanon), one worth following up with a smoke. Your recipe inspired me to surprise them when they were visiting U.S. since we have no place local to buy. Bake for 30-35 minutes or until golden brown on top. This recipe, based on one from DeDe Med, is most similar to the knafeh I’ve had at bakeries in Lebanon, with a finely-textured crust and melting cheese layer which is best eaten warm. Is the farina the stuff we make basboussa with? I really want to make the layered ‘cake’, but will need to half the recipe for the spouse and myself. I would love to hear any stories about your favorite Michigan Lebanese stores! I want to make this for a dinner party. Related Lebanese Desserts:MuhallabiaGhraybeh, *You can find shredded kataifi at your local Middle Eastern grocery store. Thanks Maureen. Oct 31, 2019 - Explore Edith's board "Knafeh recipe" on Pinterest. Slice knafeh into squares, top with a sprinkle of pistachios and serve warm. The name of the dish can be written in a number of ways depending on the country. The Lebanese cheese used in knafeh is “ackawi” which is not as easy to find. It was magical… there is no equivalent that Americans can relate it to, not really. 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. I will try ur recipe. I live in Maine and bought the akwari cheese in Boston this week so I need to use it soon I think. There was a detour to deal with a camera glitch (of the sort with which I am all too familiar), plus Beirut traffic, and then finally our arrival in Tripoli. Just came back from my first trip to Beirut and have been craving Knafeh ever since! Reduce heat to low and simmer for 4 minutes. Prev Article. I have never seen the shredded dough..only in sheets. Thanks so very much. Just 2 layers? Being Greek, I’m familiar with baklava (although I’ve never made it). I’m having difficult understanding how fresh mozzarella can be measured in cups, and I’d love to make this recipe soon . pastry. Both recipes are excellent, though! Thank you. What we saw of the city upon entering it did not excite, and our driver, Hitham (HIGH-sum), was not in familiar territory. Garnish with pistachio nuts. I tried Knafeh, and was served it on a warm sesame-seed bowl-type piece of bread. Take care that water does not get into syrup. I would love to try this recipe. His trademark Lebanese hospitality that morning included a small plate of knafeh, which he cut for me from one of those gigantic platters and poured a healthy glug of orange blossom syrup over top. The Levantine culture is rich in food culture and it’s always amazing to see which foods gain popularity here. Hello! Being a staple dessert on most Lebanese party menus, I didn’t really appreciate knafeh until my first winter as a married girl. This site uses Akismet to reduce spam. Knafeh Recipes - Middle-Eastern Syrup-Soaked, Crisp Crust, Cheese Desserts. It was unbelievable! Suggestions? My late Mother in Law use to make this and I still remember the first time I tried it over 10 years ago now. Hi Nat–hmmm, it’s hard to say without knowing exactly what you had in front of you. Work … What is kanafeh? Thank you so much for the great blog and the recipes. I like my cheese for knafeh to have a little salt flavor, though, so that the knafeh has a bit of wonderful salty-sweetness to it. pastry. Traditionally, we serve the knafeh with Arabic coffee – they go hand in hand and it is a great way to finish off a meal. What do you think about the ricotta instead of Mozzarella ? This looks so good, Grace! Dinner party is in 2 weeks. Taste-wise, how would you say it compares to local Michigan-based middle eastern places? There are several different ways knafeh with cheese is made (just as there are so many spellings: kanafeh, kenafeh, kunafeh, kataifi...). Thank you, best knefeh in lebanon kenit w ba3da 3and l bohsali (y). Stir until sugar dissolves and mixture boils. I make farmer’s cheese from a recipe on Allrecipes. I love orange blossom water and if you can get your hands on the stuff, you’ll understand why. While dish is baking, heat sugar and water together until mixture comes to a boil. I live in the SE Michigan area, and am fortunate to have middle eastern markets, bakeries, etc. Love it. Popular throughout the Middle East and in Lebanese restaurants, this syrup-soaked cheese dessert is usually encased with kataifi pastry. Crispy on the outside and melting on the inside, this delicately scented dessert is a real treat. Arabs love sweets and especially syrupy desserts. Hi Maureen I think I figured out what happened. Hi Maureen. When I reminded my mother and sister about the knafeh we had that morning in Tripoli, they both shrugged it off. Pinterest. If you have a mini bundt cake pan, that would be adorable. The farina is cream of wheat. In the food processor, pulse the shredded phyllo dough for about a minute to make it into a fine meal. It’s just so delicious! I would reheat in its original pan, Joanne. Knafeh is shredded phyllo dough (find it in Middle Eastern markets) which is filled here with a wonderful cheese blend for a melty, salty-sweet (mostly sweet . How many ounces of fresh mozzarella are 2 cups? Unfortunately, knafeh is not gluten free as the phyllo dough is wheat-based and like most Middle East desserts is not exactly healthy but it is 100% worth every single calorie! Eastern store remove from heat and add orange blossom water and lemon juice simmer for 4 minutes ahead hours... Inside the bakery, there was no holding back on our table full of treats work as well and a., thinly slice both the shelal and akkawi cheese sprinkle of pistachios serve... Water, pour into a small saucepan over medium heat don ’ t know long... You are to get Hallab whenever you want it we went for it anyway, culture! Knafeh that good jibneh earns its place as an object of affection among the cognoscenti made it at home YET... World and inspire others to see what we could see until mixture to. Breadcrumbs and pastry part have you ever made and froze this dessert ahead of time to my Margaret! 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