Knafeh Nabulseyeh, also known as Knafeh, is a popular Middle Eastern dessert that has captured the hearts of sweet lovers around the world. This traditional treat originated in the city of Nablus in Palestine and its popularity has spread throughout the Arab world and beyond. The dessert features a unique combination of textures and flavours, with a layer of sweet, pliable cheese sandwiched between strands of buttery, crispy kataifi pastry.
Ingredients:
- 375g Kataifi pastry
- 250g unsalted butter, melted
- 1/2 teaspoon caraway or yellow food colouring
- 700g fresh ricotta, drained
- 350g firm mozzarella, grated
- Chopped pistachios, to garnish
- For the syrup
- 2 cups (440g) caster sugar
- 1/2 teaspoon lemon juice
- 1 tbsp rose water
Method:
Preheat the oven to 200°C (390°F).
In a bowl, mix the melted butter with the knafeh dye.
Take the kataifi dough and gently separate the strands. Pour the coloured butter over the dough and mix well, making sure all the strands are coated.
Press half of the buttered pastry into the bottom of a greased baking tin.
Mix the drained ricotta with the grated mozzarella and spread the mixture over the pastry in the tin.
Cover the cheese layer with the remaining kataifi pastry and press down gently.
Bake for 30-35 minutes or until the top is golden brown and crispy.
While the knafeh is baking, make the syrup by combining the sugar, lemon juice and 1 cup of water in a saucepan. Bring to the boil, then simmer for 10 minutes. Remove from the heat and stir in the rose water.
When the knafeh is baked, pour the warm syrup over the hot knafeh.
Leave to soak for a few minutes, then sprinkle with chopped pistachios.
Serve hot and enjoy this heavenly dessert!
