Mastering the Authentic Lebanese Knafeh Recipe: A Sweet Delight from the Heart of Lebanon
Introduction:
Unraveling the Essence of Lebanese Knafeh Recipe:
Ingredients:
Before we delve into the intricacies of preparing Lebanese knafeh, let’s gather all the ingredients required to embark on this sweet adventure:
For the Knafeh Base:
- 1 package (16 ounces) shredded phyllo dough (kataifi) or semolina
- 1 cup unsalted butter, melted
For the Cheese Filling:
- 2 cups Nabulsi cheese or Akkawi cheese, shredded or crumbled
- 1/4 cup sugar (adjust to taste)
- 1 teaspoon rose water or orange blossom water (optional)
For the Sugar Syrup:
- 1 1/2 cups granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon rose water or orange blossom water
Optional Garnishes:
- Crushed pistachios or almonds
- Ground cinnamon
Instructions:
Preparing the Sugar Syrup:Combine the granulated sugar, lemon juice along with water in a saucepan. Along with this, simmer the solution with medium heat while stirring frequently until the sugar fully dissolved.
Give the heat to lower and keep syrup simmering for 10 to 15 minutes, or until it thickens a little. Switch off the heat and add the option of rose water or orange blossom water. Keep the kunefe aside to cool into you make the kunefe.
Preparing the Knafeh Base:
If the rolled dough (kataifi) is formed out of strands, just loosen them by running your fingers through.
In a large mixing bowl, mix shredded phyllo dough together with melted butter (do not forget to drizzle some over all the mixture).
Creating the Cheese Filling:
Keep the cheese in a different bowl and combine with sugar. Adding the rose water or the orange blossom water only if you have them. Toss together until the melted cheese is coated with the sugary mixture.
Assembling and Baking the Lebanese Knafeh Recipe:
Preheat the oven to 350 degree Fahrenheit or 175 degrees Celsius. Whichever tool you use, ensure to butter it well either a round or rectangular baking dish.Spread with half of the phyllo dough that has been coated with butter on both sides across the bottom of the baking dish, pressing the noodles down with your hands to ensure they are tightly compacted.
Distribute the cheese filling homogenous on the layer of phyllodhoul dough cheese cutting a small border around the edges.
Firmly spread the cheese filling over the prepared phyllo dough by pressing on with the ornamental shredded phyllo dough and forming two compact layers.
Cut the upper layer crust into patterned shapes – diamond or square, but don’t cut through the lower layer.
Placed in the well-heated oven for 30-40 minutes, the knafeh main body will appear golden brown and crisp on the outside.
Preheat the oven to 160 degrees Celsius. Remove the pastry from the oven and pour the sugar syrup all over it while it is hot, making sure that all the parts get soaked with the syrup.
Let the knafeh to cool slightly before serving but it is better topped with crushed pistachios or almonds, too as ground cinnamon will suit if necessary.
Read more: Knafeh recipe
Indulging in Lebanese Knafeh Recipe:
Conclusion:
With this authentic Lebanese knafeh recipe in your culinary repertoire, you have the power to transport yourself and others to the enchanting streets of Beirut with every bite. Embrace the tradition, passion, and flavors of Lebanese cuisine as you embark on this sweet journey, creating memories and savoring moments of joy with each delectable mouthful. So gather your ingredients, unleash your creativity, and let the aroma of freshly baked knafeh fill your kitchen, inviting you to experience the magic of Lebanese dessert culture firsthand.
