Knafeh Recipe | How to make Kunefe | Nolyns Kitchen
Recipe Information
Knafeh
Cultural Context
Knafeh is a beloved dessert originating from the Levant region, particularly associated with Syrian and Palestinian cuisine. Traditionally served during celebrations and special occasions, this sweet pastry features layers of shredded dough filled with cheese and soaked in fragrant syrup. Today, variations of knafeh can be found worldwide, with each region adding its unique twist to this classic treat.
Peel 30 grams of pistachios and toast the pistachios short.
Chop the pistachios.
To make the syrup add 240 milliliters of water, 100 grams of sugar, 3 milliliters of rose water and 5 milliliters of lemon juice in a saucepan. When the syrup starts boiling and the sugar is completely dissolved, turn off the heat. Allow the syrup to cool completely.
Add 340 grams of kadayif to a mixing bowl.
Next add 165 grams of melted butter to the mixing bowl with kadayif. Mix everything well together.
Use a frying pan on medium low with 12 grams of unsalted butter.
Add half of the Kadayif to the pan.
Next add 285 grams of ricotta cheese onto the Kadayif. Make sure the cheese layer is even all over.
Add the other half of Kadayif on top of the cheese.
Turn the Knafeh around and add 12 grams of unsalted butter.
Add the syrup over the Knafeh.
Remove the knafeh from the pan and place it on a plate. At last add the chopped pistachios on top of the Knafeh.
Equipment Needed
Dietary
Allergens
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