Knafeh
Knafeh — a recipe for a Saudi Arabian dessert.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, Saudi Arabian
Ingredients
- 400 g knafeh
- 6 tbsp unsalted butter
- 1 pinch yellow food colouring
- 1 g mozzarella
- 0.25 g cream cheese
- 1.5 ml milk
- 4 g sugar
- 2 g corn flour
- 1 g sugar
- 1 ml water
- 1 tsp rose water
- 0.5 tbsp lemon juice
Instructions
- Shred the kunafa roughly into a bowl, drizzle with melted butter and a few drops of yellow food coloring, then use your hands to toss until all strands are evenly coated.
- In another bowl whisk together the milk, cream cheese, sugar and cornstarch until the mixture is smooth.
- Transfer the milk mixture to a saucepan and cook over medium heat, stirring constantly until it reaches a boil and thickens.
- Remove the thickened mixture from the heat, let it cool for a moment, then stir in the mozzarella until fully combined.
- Press half of the buttered kunafa firmly into the bottom of a baking dish to form an even base layer.
- Spoon the cheese mixture over the kunafa base and smooth it out with the back of a spoon.
- Cover the cheese layer with the remaining kunafa, pressing gently to level and compact it.
- Preheat the oven to 200°C and bake the assembled kunafa for 20–25 minutes, until the top is golden and crunchy.
- While the kunafa bakes, make the syrup: bring the water and sugar to a boil in a pan and simmer for 4–5 minutes (until slightly thickened), stirring, then add the lemon juice and rose water and stir to combine.
- As soon as the kunafa comes out of the oven, pour the hot syrup evenly over the surface.
- Allow the kunafa to absorb the syrup for a short time, then slice and serve.