👨‍🍳 作り方

1. 1

   Prepare the cheese: If using Nabulsi cheese, soak it in water for several hours or overnight to remove excess salt, changing the water multiple times. Drain well and pat dry. If using mozzarella and ricotta, ensure they are well-drained.

   💡 プロのコツ: Soaking is crucial for Nabulsi cheese to make it palatable.
2. 2

   Prepare the syrup: In a saucepan, combine sugar and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened. Stir in rose water or orange blossom water. If using food coloring, add a few drops for desired color. Let cool.

   ⏱️ 20 minutes
3. 3

   Prepare the dough: If using shredded phyllo dough, gently separate the strands. If it's frozen, let it thaw. Toss the phyllo dough with the melted butter or ghee until evenly coated. If using semolina dough, prepare according to your preferred recipe.

   ⏱️ 10 minutes
4. 4

   Assemble the knafeh: Grease a round baking pan (about 10-12 inches) with butter. Spread half of the buttered phyllo dough evenly over the bottom of the pan. Layer the prepared cheese evenly over the dough. Top with the remaining phyllo dough, pressing down gently.

   ⏱️ 10 minutes
5. 5

   Bake the knafeh: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the bottom is golden brown and the cheese is melted and bubbly. You can flip the knafeh onto a serving plate for the last few minutes of baking to brown the top, or broil briefly.

   ⏱️ 30 minutes

   💡 プロのコツ: Watch carefully to prevent burning.
6. 6

   Soak with syrup and garnish: Once baked, immediately pour the cooled syrup evenly over the hot knafeh. Garnish generously with chopped pistachios.

   💡 プロのコツ: Pouring cold syrup over hot knafeh creates a delightful contrast.