#knafeh #kanafeh #kunefe
I've been obsessed with Knafeh since I was a little kid at my Iraqi grandparents parties, and I finally learned how to make it!! It's a really popular dessert/street food all over the Middle East (hence the different spellings: knafeh, kanafeh, künefe, konifa, kanafah), and if you've never tried it before, PLEASE MAKE THIS. This is my own recipe, and it's by no means the "perfect" recipe - there are literally dozens of different preparations from country to country across the Middle East. Tag me on IG if you make this! @Thetravelmuse.
ARABIC PLAYLIST
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KNAFEH
4 cups shredded phyllo dough (in Arabic grocery stores under Kadayif/Kataifi)
2 cups grated whole milk mozzarella (not the pre-packaged kind, grate it yourself)
1/2 cup whole milk ricotta
1/2 cup granulated sugar
4 tbsp ghee
4 tbsp salted butter, melted
crushed pistachios, for garnish
Begin by chopping the phyllo dough (at room temp) into 1-inch pieces. Melt the salted butter and toss it with the phyllo dough with your hands for several minutes, making sure to get butter over every bit of dough. Set aside.
In a bowl, mix together the grated mozzarella and ricotta cheese until fully incorporated.
In a round 8-inch pan over medium/low heat, melt 2 tablespoons of ghee and swirl to cover. Begin layering the dough in an even circle. The layer should be thick enough so there are no gaps and holes, but not so thick that it can't cook through - roughly 1/2 inch thick (eyeball this). Clean up the edges with a spatula, tucking in loose ends and doing your best to form a clean circle.
Spread the cheese mixture evenly over the dough, leaving about 1/2 inch of space at the edges. Layer the rest of the phyllo dough over the top of the cheese mixture, creating a "sandwich." Gently, but firmly, press down on the knafeh, again tucking in the edges to keep a clean circle. Let this griddle in the pan until you see the outer edges turning golden brown.
This is the tricky part - flip the knafeh! Using a plate (or flat surface) of even size, swiftly but carefully flip the knafeh upside down so it lands in the plate (watch the video for demo). Add the remaining 2 tablespoons of ghee to the pan, then carefully tip the knafeh back into the pan, uncooked side DOWN. You should see the golden brrown top of the knafeh now, while you griddle the other side. This part takes practice, so don't worry if you get this wrong at first.
Gently press on the knafeh in the pan, encouraging all the elements to melt together into a cohesive circle. Pay attention to the browning on the underside, and remove from the heat when it reaches the same golden brown as the top.
Garnish with the crushed pistachios and serve immediately (piping hot!) and pour the simple syrup over every part of the knafeh. For extra sweet, use all the simple syrup. For mildly sweet, use 1/2 - 3/4 simple syrup.
SIMPLE SYRUP
1/2 cup water
1/2 granulated sugar
2 tablespoons rose water
In a small pot on the stove, simmer together all the ingredients until it goes from watery to a light syrup, stirring constantly. Test it with a spoon to judge consistency (see video for demo).
Enjoy!
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