Back to 12 servings 1 lb Kataifi – usually 1 pack, shredded phyllo dough 0.75 cup ghee or butter + more to brush inside pan 1 tsp Knafeh food color 1 lb sweet cheese, or Queso Fresco or ricotta 1 lb fresh mozzarella, pressed dry 1.5 cup sugar 1.5 cup water Rosewater extract to taste Chopped pistachios for decoration
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Prepare the cheeses. If using an alternative to sweet cheese which contains salt, first soak in water for 2 hours. Then slice into 1/4″ slices along with the mozzarella and press between paper towels to dry out (don’t do this step if using ricotta cheese)2 Step 2: Pre-heat oven to 450F and prepare your baking pan(s) by brushing butter inside3 Step 3: In a large bowl, shred the kataifi into 1-3″ long strands4 Step 4: Mix the ghee with the food color and add to the kataifi. Rub in thoroughly with your hands to coat all strands5 Step 5: Add 3/4 of the kataifi to the baking pan(s) and press down very firmly, pushing some of it up the edges to create a tart like casing6 Step 6: Add a layer of the sweet cheese, crumbling it with your hands. Then add a layer of mozzarella, tearing into large chunks as you go. Press down both cheeses7 Step 7: Add the remaining kataifi on top and press down8 Step 8: Bake for 20-25 minutes until the Knafeh is golden and crispy on the edges and bottom, it should become loose from the pan9 Step 9: In the meanwhile, prepare the syrup by mixing sugar, water and rosewater extract in a saucepan. Bring to a boil and simmer for just 1-2 minutes until the sugar dissolves. Remove from the heat and let cool10 Step 10: Once the Knafeh is baked, carefully turn it out onto the serving dish you are using. Using a large spoon, gently drench the Knafeh in the syrup. It should be thoroughly wet but not overflowing11 Step 11: Decorate with chopped pistachios, slice and serve! Knafeh is best eaten very warm (or hot)getsaucepan.com/r/38936d03-4050-492a-86bd-d60da04c8e72 · Original: https://bakewithzoha.com/palestinian-knafeh/
