Knafeh, a divine Middle Eastern dessert, is an indulgent symphony of textures and flavors that tantalizes the taste buds and captivates the senses. Originating from the Levant region, this culinary masterpiece has spread its irresistible allure across the Middle East and beyond, becoming a beloved treat cherished by connoisseurs of sweets worldwide.
At its heart lies a delicate balance of contrasting elements, harmoniously melded to create a sensory delight. The foundation of knafeh is a base layer of thin, crunchy shredded phyllo dough, known as kataifi, which forms a crispy golden crust that encases the luscious filling within. This fine, thread-like dough, reminiscent of angel hair pasta, adds a delightful crunch that contrasts with the creamy richness of the filling.
The filling, often the highlight of this dessert, typically consists of a decadent blend of soft, creamy cheeses, such as Akkawi or Nabulsi cheese, generously sweetened with sugar and perfumed with floral notes of orange blossom or rose water. This velvety concoction melts in the mouth, releasing a burst of indulgent flavors that evoke warmth and comfort.
But the journey doesn’t end there. What truly elevates knafeh to culinary nirvana is the syrup that bathes it in a shimmering glaze of sweetness. Made from a heavenly combination of sugar, water, and aromatic spices such as cinnamon and cardamom, the syrup infuses every bite with a tantalizing sweetness and a hint of exotic spices, transporting the palate to distant lands of spice-laden bazaars and bustling souks.
To crown this gastronomic marvel, knafeh is often adorned with a sprinkling of finely chopped pistachios or almonds, adding a delightful crunch and a burst of nutty flavor to each mouthful. These nuts not only provide a textural contrast but also lend a touch of sophistication and visual appeal, transforming knafeh into a feast for the eyes as well as the palate.
Served warm or at room temperature, knafeh is a dessert that beckons with its intoxicating aroma and seduces with its irresistible allure. Whether enjoyed as a sweet finale to a lavish feast or savored as a decadent treat on its own, knafeh embodies the essence of Middle Eastern hospitality and culinary artistry, inviting all who taste it to embark on a journey of pure indulgence and delight.
Ingredients:
- 500g shredded phyllo dough (kataifi)
- 250g unsalted butter, melted
- 500g sweet cheese (like Akkawi or Nabulsi), desalted and shredded
- 1 cup sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon orange blossom water
- Crushed pistachios for garnish
Directions:
Preheat oven to 350°F (175°C).
In a large bowl, gently separate and fluff the shredded phyllo dough.
Pour the melted butter over the dough, mixing well to coat evenly.
In a baking pan, press half of the buttered phyllo dough to form an even layer.
Spread the shredded sweet cheese evenly over the dough.
Top with the remaining phyllo dough, pressing down gently.
Bake for 30-40 minutes, or until the top is golden and crispy.
While baking, prepare the syrup by combining sugar, water, and lemon juice in a saucepan. Bring to a boil, then reduce to a simmer for 10 minutes.
Remove from heat and stir in the orange blossom water.
Once the Knafeh is baked, pour the syrup evenly over the hot pastry.
Allow it to absorb the syrup for a few minutes, then garnish with crushed pistachios.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes
Kcal: 350 kcal | Servings: 8 servings