Syrian Knafeh Bil Jibneh

Name: Syrian Knafeh Bil Jibneh
Prep time: PT30 minutes
Cook time: PT30 minutes
Total time: PT1 hour
Yield: 8
Cuisine: Syria
Ingredients: 400 g Shredded phyllo dough (kadaif); 150 g Unsalted butter (melted); 300 g Akawi cheese (desalted and grated or finely chopped); 100 g Mozzarella cheese (shredded, for extra meltiness); 250 ml Water (for syrup); 250 g Granulated sugar (for syrup); 1 tsp Rose water; 50 g Pistachios (chopped, for garnish)

Knafeh Bil Jibneh is a popular Middle Eastern dessert made with shredded phyllo dough (kadaif) layered with a mild, meltable cheese and soaked in a sweet syrup. It's known for its delightful contrast of crispy, golden dough and gooey, savory-sweet cheese.

準備時間30 minutes

調理時間30 minutes

合計時間1 hour

分量8

難易度Hard

オリジナル· Feb 8

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Syrian Knafeh Bil Jibneh - Syria traditional dish

🧂 材料

400 g Shredded phyllo dough (kadaif)
150 g Unsalted butter(melted)
300 g Akawi cheese(desalted and grated or finely chopped)
100 g Mozzarella cheese(shredded, for extra meltiness)
250 ml Water(for syrup)
250 g Granulated sugar(for syrup)
1 tsp Rose water
50 g Pistachios(chopped, for garnish)

👨‍🍳 作り方

1
Prepare the cheese: If using salty Akawi cheese, soak it in cold water for at least 2-4 hours, changing the water every 30 minutes, until it's no longer salty. Drain well and grate or finely chop.
2
Preheat oven to 180°C (350°F). In a large bowl, combine the shredded phyllo dough with the melted butter. Mix thoroughly with your hands until every strand is coated.
3
Press half of the buttered phyllo dough evenly into the bottom of a greased 9-inch round baking pan or a similar sized rectangular pan.
4
Spread the prepared Akawi cheese and shredded mozzarella evenly over the bottom layer of phyllo dough.
5
Top the cheese layer with the remaining buttered phyllo dough, pressing gently to cover completely.
6
Bake for 25-30 minutes, or until the top is golden brown and crispy.
7
While the knafeh bakes, prepare the syrup. In a saucepan, combine water and sugar. Bring to a boil, then simmer for 10 minutes until slightly thickened. Stir in rose water and let cool.
8
Once the knafeh is out of the oven, immediately pour the cooled syrup evenly over the hot dessert. It will sizzle.
9
Garnish with chopped pistachios. Let it sit for about 10-15 minutes before slicing and serving warm.

調理履歴を記録する

💡 プロのコツ

✓Ensure the Akawi cheese is well desalted, as it can be very salty.
✓Use good quality butter for the best flavor and crispiness.
✓The syrup should be cool when poured over the hot knafeh for the best texture.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a pinch of orange food coloring to the phyllo dough mixture for a traditional vibrant color.
Use a mix of cheeses like Nabulsi, Halloumi, or even ricotta.
Add a layer of clotted cream (ashta) in the middle for an extra decadent version.