👨‍🍳 作り方

1. 1

   Prepare the sugar syrup (Attar): In a saucepan, combine water and sugar. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened. Stir in lemon juice and rose water/orange blossom water (if using). Let it cool completely.

   ⏱️ 20 minutes

   💡 プロのコツ: The syrup should be cool when poured over the hot Knafeh.
2. 2

   Prepare the semolina dough: If using fresh kadaif dough, gently separate the strands. If using dried dough, soak it in water according to package instructions, then drain very well and chop finely. In a bowl, mix the dough with the melted butter or ghee until evenly coated.

   ⏱️ 10 minutes
3. 3

   Prepare the cheese: If using akkawi cheese, ensure it has been desalted by soaking in water for several hours, changing the water periodically. Shred or thinly slice the cheese.

   💡 プロのコツ: Desalting the cheese is crucial to avoid an overly salty dessert.
4. 4

   Assemble the Knafeh: Grease a round baking pan (approx. 10-12 inches) with some butter/ghee. Press half of the semolina dough mixture evenly into the bottom of the pan. Layer the shredded akkawi cheese evenly over the dough. Top with the remaining semolina dough mixture, pressing gently to cover the cheese completely.

   ⏱️ 10 minutes
5. 5

   Bake: Preheat oven to 180°C (350°F). Bake for 25-30 minutes, or until the bottom and sides are golden brown and the cheese is melted and bubbly.

   ⏱️ 25-30 minutes
6. 6

   Add syrup and garnish: Once out of the oven, immediately pour the cooled sugar syrup evenly over the hot Knafeh. Garnish generously with crushed pistachios.

   💡 プロのコツ: Pouring cool syrup over hot Knafeh creates the perfect texture contrast.
7. 7

   Serve: Let the Knafeh sit for a few minutes before slicing and serving warm.

   ⏱️ 5 minutes