Knafeh
BackDESCRIPTION OF THE DISH
Crispy kadaif dough and delicate cheese filling with candied fruit are the ingredients of knafeh, a popular dessert in oriental cuisine.
In the homeland of knafeh, Turkey, Greece and Egypt, salty cottage cheese, often goat’s cheese, is traditionally used for the filling.
Knafeh is easy to prepare: all you need is skill in flipping it in a pan. Since the dough is delicate, fragile and crumbly, you need to be very careful not to overcook it and not to compromise the integrity of the dessert.
Classic knafeh recipe
Pour a thick syrup of sugar, water, and a few drops of rose or orange essence over the ready-made hot knafeh. Top the dessert with chopped pistachios.
Ingredients
| Kadaif dough by Rud TM | 400 g |
| Candied fruit | 100 g |
| Soft paste cheese | 250 g |
| Lemon | 1 pc. |
| Sugar | 200 g |
| Water | 200 ml |
Steps to Make It
1. For the filling, beat the cottage cheese with 100 g of sugar in a blender, add the candied fruit and 1 g of lemon zest. Mix thoroughly.
2. Divide the unfrozen kadaif dough into fibres and finely chop with culinary scissors.
3. Prepare the syrup. Dissolve the rest of the sugar and lemon juice in water and let it boil, but do not boil it down.
4. Divide the dough into two parts. Put the first part into a frying pan with a diameter of 26–28 cm. Press it down. Spread the filling.
5. Cover with the second part of the dough. Press down.
6. Put on low heat and cook until the bottom is golden brown. When the bottom is browned, use a plate to turn the knafeh over and fry on the other side until golden.
7. Pour sugar syrup over the ready knafeh and let it soak for two hours.
Cut off a piece and enjoy the fantastic taste of this luxurious oriental dessert!
