8 April, 2013
This is the warm two layer dessert specialty of Lebanon and the Middle East.
Knefeh with cheese or Knefeh bjeben, is often eaten for breakfast with a sesame-sprinkled kaacké, the traditional Lebanese bread for this dessert.
The topping is made from Freekeh or Mafrookeh a product similar to the filo dough commonly known in the region, semolina based ground fine (Lebanese style) and mixed with Ghee and Butter baked to get its brownish color.
This dessert is served hot with the special blend of Rose water Syrup.
- 1 package of Kataifi (shredded fillo dough)
- 3 sticks of sweet cream butter melted
- 1 15oz package of ricotta cheese
- 1 cup of shredded mozzarella
- 1/2 cup of milk
- 3 tablespoons of semolina or farina
- 1 cup of simple syrup for serving
- Ground pistachios for garnish
Preheat oven to 350 degrees. In a large bowl, crumble the kataifi with your hands and then add melted butter and mix completely. Put half of the mixture in the bottom of a non-stick pan and spread out as a crust. In a large bowl combine the ricotta cheese and mozerella cheese. In a small pan slightly heat the milk for 1 minute and add the semolina and cook for 30 seconds, then add the mixture to the cheese mixture and combine well. Pour cheese mixture in the pan on top of the kataifi crust and spread evenly. Place the rest of the kataifi mixture evenly on top of the cheese mixture to form another crust on top. Place pan in oven and cook at 350-400 degrees for 45 minutes or until golden brown. Take out and let stand for 30 minutes and then invert onto a nice plate and garnish with ground pistachio nuts. Serve with simple syrup.