Middle Eastern Recipes Συνταγές της Μέσης Ανατολής | Page 110

Συνταγές της Μέσης Ανατολής
KNAFEH
Knafeh is one of the most popular desserts in the Middle Eastern countries,
especially in Syria, Palestine, Iraq, Jordan and Lebanon. The traditional
knafeh is made with local unsalted fresh cheese. In this recipe a different
version is presented for filling, with cream.
INGREDIENTS:
Knafeh:
1 cup of fresh butter
1kg of shredded pastry (kataifi)
Syrup:
1 cup of water
2 cups of sugar
1 tablespoon of lemon juice
1 teaspoon of rose water
Cream:
2 glasses of milk
2 tablespoons of corn flour
½ tablespoon of rose water
METHOD:
Syrup:
In a saucepan add water and sugar; boil in high heat. Stir thoroughly until
the mixture boils. Pour lemon juice and rose water. Lower the heat and
let it boil for 5 minutes until homogenized. Remove from fire and leave it
aside until it cools completely.
Cream:
Heat milk, sugar and corn floor in a saucepan. Stir continuously until
boiled. When homogenized, remove from fire and add rose water. Stir
and let it aside to cool completely.
Knafeh:
Melt the fresh butter. In a pot, spread the shredded pastry (kataifi) by using
your fingers. Pour the melted butter and spread evenly using your fingers.
Use 2/3 of the buttered shredded pastry and apply it evenly into a baking
pan. On top, pour the cream mixture onto shredded pastry, creating a
second layer. Cover the cream mixture layer by adding smoothly the rest
of the buttered shredded pastry. Preheat the oven and bake the knafeh
for ½ hour, until golden brown. Place the knafeh onto a serving platter and
pour the already cold syrup over the knafeh.
To serve, cut the knafeh into pieces.
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