One of the greatest of all Lebanese pastries is knafeh jibneh with orange blossom syrup. Take care that water does not get into syrup. Your recipe inspired me to surprise them when they were visiting U.S. since we have no place local to buy. I’m having difficult understanding how fresh mozzarella can be measured in cups, and I’d love to make this recipe soon . https://www.saveur.com/article/Recipes/Knafeh-Syrup-soaked-Cheese-Pastry Garnish with pistachio nuts. The Lebanese eat knafeh traditionally for breakfast in a pocket of sesame ka’ik bread. Pour the farina over the cheese and stir to combine. . ) There are several different ways knafeh with cheese is made (just as there are so many spellings: kanafeh, kenafeh, kunafeh, kataifi...). Thank you. I’m curious to hear your input. Hello,I was wondering how can I make the syrup with less calorie for people following a diet on low sugar and low fat. Image and recipe courtesy of the Shahrouk sisters and Family Food Fight. Have you ever made and froze this dessert ahead of time? Thanks for your beautifully written article and for all the juicy details you provide about your journey through Lebanon, which really makes the mind picture everything, like a beautiful tasty movie experience! Knafeh … I wouldn’t recommend microwaving it as the vermicelli-like dough might get soggy. I hope you do make it and love it as much as I do! You will be fine to make this for your dinner party. Once the knafeh mixture is set, sprinkle with crushed pistachio, and drizzle with syrup. Great question! 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. Serve immediately or set aside and reheat before serving. Hi Simone–yes, my recipe has one layer of the phyllo/knafeh and one layer of cheese. As always, your posts warm the heart. So many ways to make knafe (and all of its cousins, like osmalleya) but always delicious any way you cut it! I never heard of this until this week, my son sent me a recipe and said..make this! 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. Before I knew it my little plate of knafeh was gone and I was accepting another, against my better judgment. Interestingly this is what I found on the net: ‘Cornflour is the name given in Australia to the starch component of milled grains. Once the kataifi is finished baking, remove from oven and pour sugar syrup evenly across dish. Remove from oven and spread the ricotta cheese evenly over the crust (if using mozzarella, you can arrange the slices tightly together). Hi Maureen, Place the phyllo in a medium bowl with the breadcrumbs. 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. Remove from heat and add orange blossom water and lemon juice. \good news is `hallab has an outlet in Beirut and the knefeh is still the best. We went for it anyway, the ride north to Tripoli, to see what we could see. Hi–thanks so much for this question. Lebanese Knafeh Jibneh with Orange Blossom Syrup, shredded phyllo knafeh dough (kataifi), or 3 cups, orange blossom syrup, plus more for serving. I think a cake pan would work just as well! 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. 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. Allow to settle for 1-2 minutes. It is popularly consumed during the Muslim Ramadan period. Top with remaining kataifi/butter mixture, pressing evenly across baking dish. You can find it at Coles or Woolworths. Thank you so much for sharing!!! Was it wet even after baking? I’m fascinated about your dad’s gluten-free knafeh! 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. Thanks for the recipe. Thanks Maureen. Really easy steps! Required fields are marked *. What we saw of the city upon entering it did not excite, and our driver, Hitham (HIGH-sum), was not in familiar territory. I’m not sure how that would go for the texture, so best to bake it when you’re ready to serve it. Thank you Joumana–how lucky you are to get Hallab whenever you want it! The Lebanese cheese used in knafeh is “ackawi” which is not as easy to find. I love orange blossom water and if you can get your hands on the stuff, you’ll understand why. I have never seen the shredded dough..only in sheets. Ackawi cheese is a white, firm Arabic cheese that can be found in Middle Eastern markets. You will mix the kataifi with butter and use that as a base for the Lebanese dessert. Hi Alfred, instead of farina, we use in Australia Nurse’s Cornflour (yellow box) for the knafeh. When I finally worked out the method, it was like a culinary epiphany. I lived in Beirut for 3 years and later Jordan for 10 years and just loved Knafeh Looking forward to trying to make this. The recipe I have calls for ricotta, so that’s what I bought. 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 . 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. https://arabic-food.blogspot.com/2013/02/lebanese-knafeh-recipe.html I would love to try this recipe. It was rich, but in the most unobtrusive way. Sugar Syrup. I was looking for a Middle Eastern dessert and our mutual friend Suzy (The Mediterranean Dish) sent me over to your blog. Learn how your comment data is processed. Mozzarella works delightfully! There I did not follow suit, but understood his response to knafeh that good. We were driving from Beirut to Tripoli on a quest, my quest, to see the famous Hallab bakery at its source. 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.