20 min
20 min
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Last week, when we traveled up to Western Galilee, we had a chance to stop by at an incredible little Knafeh place, where this well-known Arabic dessert was made to perfection. The kataif (string-like dough) & cheese married together as they pan-fried in a generous amount of butter, turning the dough crisp and the cheese melty. The smell was unreal. After frying the knafeh, rose water simple syrup is poured on top of the dessert, saturating the dough and cheese. The dessert is then finished with crushed pistachios, raisins, pomegranates, and rose petals. YASSS!
Bowl
Whisk
Medium-sized pan
Spatula
Plate
In a small pot, mix sugar, water, and rose water. Bring to boil and remove from the heat. Cool down while you prepare the Knafeh.
In a bowl, mix together the ricotta and the sheep/goat cheese until combined.
In a medium-sized pan, melt the ghee (keep about 1 tbsp aside).
Add half of the amount of the Kadaif noodles, cover with the cheese mix, then top with the rest of the Kadaif noodles.
Cook for 3-4 minutes, or until it gets a dark golden color.
Place a plate on top of the pan and flip the Knafeh on the plate.
Add the rest of the ghee we kept aside and gently slide the Knafeh back to the pan, so the cooked side is now facing up.
Cook for additional 3-4 minutes, or until it gets a dark golden color.
Transfer to a plate, drizzle the syrup on top slowly, and let the knafeh to absorb it.
Decorate with crushed pistachios and with a sliced strawberry.
YASSS!
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