Knafeh

Updated at: Thu, 17 Aug 2023 11:34:12 GMT

Step 1

For the syrup, in a medium saucepan combine the sugar, water, cinnamon stick and squeeze of lemon juice. Bring it to a boil (avoid stirring). Once it comes to a boil, reduce the heat to a low and simmer for 10 minutes. Remove from the heat, discard the cinnamon stick and let it cool to room temperature.

Step 2

For the filling grate the akawi cheese and soak it in water to remove the saltiness. Allow the cheese to soak for 1 hour, changing the water after 30 minutes, until the cheese is no longer salty to taste. Drain cheese through a colander, then squeeze it with your hands, to remove any excess water, and pat dry.

Step 3

To prepare the Knafeh, preheat the oven to 180C(fan). Grease two 4” baking tins with the butter ( or use one 8”. Over a large bowl shade the kunafa dough into small pieces ( I used scissors to cut mine). Pour the melted butter evenly over the kunafa and mix it well with your hands, making sure it gets well coated. Divide the kunafa between two baking tins and press it firmly. Bake for 15-20 minutes, or until golden. Then take it out from the oven and top it with the cheese. Leave about 1cm space to the edges. Return it to the oven and bake for another 15 minutes, or until the cheese is melted.

Step 4

Grease the serving platter with the butter, then invert the knafeh on it, so that the cheese layer is on the bottom and the crust is on the top. Pour enough cooled syrup over the knafeh to cover it.

Step 5

Garnish with crushed toasted pistachios and rose petals and enjoy!

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