Knefe/Kunafa with Cheese Recipe

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.