Knafeh Kezabi

This Knafeh is different to the traditional cheese or ashta knafeh, hence why I’ve called it the Knafeh Kezabi 😅 The filling is more of a thick pudding style which consists of Semolina, Cream & Milk. This recipe was passed down from our Mumma bear and we have been making it for over a decade! My entire family prefer it over the real Knafeh & once you try it, you will understand why! 😉💗

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add all the dry ingredients into a pot and give them a quick mix.

Step 2

Add the Cream and Milk, then transfer to the stove and continuously stir over high heat until you achieve a really thick consistency.

Step 3

Melt the butter in a pan over medium heat and toast the cornflake crumbs for a couple of minutes.

Step 4

Layer one third of the cornflake crumbs in the base of the tray.

Step 5

Add the Knafeh mixture on top and evenly spread it out, then layer the rest of the cornflake crumbs on top.

Step 6

Bake in a pre-heated oven at 180° Celsius for 15 minutes.

Step 7

Optional: Top with crushed pistachios and rose petals.

Step 8

Drizzle with sugar syrup and enjoy!

Step 9

In a pot over high heat, add the Sugar and Water and bring to a boil while mixing occasionally.

Step 10

Lower the heat, add the lemon juice and Orange blossom water and allow to simmer for 5 minutes.

Step 11

Turn the heat off and set aside to cool. The Syrup will thicken once it cools down.