Knafeh

Updated at: Wed, 16 Aug 2023 20:17:45 GMT

Step 1

Before making the dough, preheat your oven to the highest setting. Mine was 500 °F

Step 2

Start by making the dough. Mix the flour, semolina, baking powder and cornstarch together. Add the powdered milk and mix. Now, add in the melted ghee and the lukewarm water and knead for 5-10 minutes, until smooth.

Step 3

Roll the dough to a 15 inch circle and place into a oven safe tray with parchment paper.

Step 4

Now, turn OFF the oven. Then, place the tray with the dough in it in the turned off oven for 40-45 minutes. Once it finishes, remove and allow to cool at room temp. Then, break the dough into pieces and place into a food processor and process until fine.

Step 5

ASSEMBLY

Step 6

Spread the ghee and food coloring into the round 14 inch pan evenly.

Step 7

Take about 4 cups of the knafeh dough and spread it evenly across the pan. With the palms of your hands, press down firmly to ensure the dough sticks to the pan. Make sure to do this, otherwise the dough will stick

Step 8

Shred your fresh mozzarella smaller and cut up the ackawi and Nabulsi cheese into small pieces.

Step 9

Add the 1/2 the amount mozzarella on top as the first layer in the center of the knafeh.

Step 10

Add 1/2 the ackawi and Nabulsi cheese into the pan over the dough, then add remaining half of mozzarella sandwiched between the two layers of Acakwi and Nabulsi.

Step 11

Top with 1/2 cup knafeh dough evenly over the cheese layer across the pan. You will have some left over dough, freeze for later.

Step 12

Cover with aluminum foil and bake at 450 F for 30- 35 minutes, or until cheese bubbles and the edges are browned.

Step 13

Remove it from the oven, and run a knife along the edges to loosen the knafeh. Flip it into a larger or same size pan. Top with simple syrup, make sure to get the edges as well.

Step 14

Return it to the oven for about 5-10 minutes. Remove, garnish with pistachios.

Step 15

You can substitute Nabulsi and Ackawi cheese with Panela cheese or queso fresco if they’re not available. Do not use halloumi.

Step 16

Freeze the dough after its shredded for easy use! Thaw before layering.

Step 17

You can use the full amount of dough on a larger pan, or a rectangle pan. I find it works best in a 14 inch round one.

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