A typical Lebanese breakfast dessert made with phyllo and cheese is called knefe. It takes little time to prepare, and it bakes in under an hour.
Traditional Lebanese dessert called knefe is made from phyllo dough and cheese. You can serve this typical Lebanese breakfast as dessert. Many Lebanese restaurants serve it as a dessert.
INGREDIENTS
INSTRUCTIONS
To Prepare the cheese, using a sharp knife, thinly slice the cheese in a separate bowl and cover with lukewarm tap water to remove the saltiness. Soak it for 2 to 6 hours, changing the water every 1/2 hour, until the cheese is no longer salty to the taste. (This step can be done overnight, but in that case, keep the cheese bowls in the refrigerator).
Drain the cheese through a colander, squeezing them with your hand or back of a spoon to remove any excess liquid, Set aside in the colander to release any excess moisture.
To Prepare the knefe mixture, Mix semolina, ghee, sugar, milk, orange blossom water, and 1/2 cup water in a large bowl, and mix well.
Rub the ingredients until they overlap each other and become a homogeneous mixture. Pour the mixture in 150C preheated oven tray bake for 20 minutes or until the dough is dry (stir the mixture with a spoon every 5 to 6 minutes).
Take the mixture out of the oven, set aside to cool to a room temperature. After it has completely cooled off, blend the dough in a blender until it’s smooth then sift using a rough sieve.
Put 2/3 of the Knefe mixture in the greased 30 cm round oven non-stick shallow tray and press well to flatten evenly all over the tray.
After draining the cheese, squeezing all the liquid out, you spread it over the knafeh dough, leaving a 2cm border around the edge uncovered.
Spread a 1/3 of the remaining Knefe mixture and sprinkle it on top of the cheese, they will absorb any excess moisture on the cheese layer.
Bake in 200C preheated over in the lower shelf for 30 to 40 minutes while rotating the tray from time to time until all sides become golden brown, continue rotating the pan until the very edge of the crust turns deep golden brown and the cheese is almost melted; 10 to 15 minutes.
(The edge of the crust is your indicator, whatever color it is, is the actual color of the knafeh’s bottom).
Wearing mitts in both hands, remove the tray and flip it upside down on another tray and return to the oven for 5 minutes.
Take out the tray from the oven, then pour the warm sugar syrup evenly all over the Knefe, cover the pan and let rest for a 2 to 3 minutes to allow the cheese to melt all the way through.
For serving, decorate knefe tray with ground pistachios. and to serve it individually cut into square shape and fill it in each “knefe Ka’ak” with drizzle of syrup and serve right away while still warm.
Or you may serve it in a separate plates with drizzle of syrup on top.
Ingredients
Directions
To Prepare the cheese, using a sharp knife, thinly slice the cheese in a separate bowl and cover with lukewarm tap water to remove the saltiness. Soak it for 2 to 6 hours, changing the water every 1/2 hour, until the cheese is no longer salty to the taste. (This step can be done overnight, but in that case, keep the cheese bowls in the refrigerator).
Drain the cheese through a colander, squeezing them with your hand or back of a spoon to remove any excess liquid, Set aside in the colander to release any excess moisture.
To Prepare the knefe mixture, Mix semolina, ghee, sugar, milk, orange blossom water, and 1/2 cup water in a large bowl, and mix well.
Rub the ingredients until they overlap each other and become a homogeneous mixture. Pour the mixture in 150C preheated oven tray bake for 20 minutes or until the dough is dry (stir the mixture with a spoon every 5 to 6 minutes).
Take the mixture out of the oven, set aside to cool to a room temperature. After it has completely cooled off, blend the dough in a blender until it’s smooth then sift using a rough sieve.
Put 2/3 of the Knefe mixture in the greased 30 cm round oven non-stick shallow tray and press well to flatten evenly all over the tray.
After draining the cheese, squeezing all the liquid out, you spread it over the knafeh dough, leaving a 2cm border around the edge uncovered.
Spread a 1/3 of the remaining Knefe mixture and sprinkle it on top of the cheese, they will absorb any excess moisture on the cheese layer.
Bake in 200C preheated over in the lower shelf for 30 to 40 minutes while rotating the tray from time to time until all sides become golden brown, continue rotating the pan until the very edge of the crust turns deep golden brown and the cheese is almost melted; 10 to 15 minutes.
(The edge of the crust is your indicator, whatever color it is, is the actual color of the knafeh’s bottom).
Wearing mitts in both hands, remove the tray and flip it upside down on another tray and return to the oven for 5 minutes.
Take out the tray from the oven, then pour the warm sugar syrup evenly all over the Knefe, cover the pan and let rest for a 2 to 3 minutes to allow the cheese to melt all the way through.
For serving, decorate knefe tray with ground pistachios. and to serve it individually cut into square shape and fill it in each “knefe Ka’ak” with drizzle of syrup and serve right away while still warm.
Or you may serve it in a separate plates with drizzle of syrup on top.
