์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Knafeh Khishneh
Knafeh Khishneh is a rustic and less refined version of the classic Knafeh, featuring a coarser semolina dough that provides a delightful chewiness and a slightly different texture compared to its finer counterpart. It's drenched in a fragrant sugar syrup and often topped with pistachios.
๐ง ์ฌ๋ฃ
- 2 cups Coarse semolina
- 1/2 cup Fine semolina
- 1/4 cup Sugar(for the dough)
- 1 cup Yogurt
- 1/2 cup Ghee or unsalted butter(melted)
- 1 tsp Baking powder
- 500 g Nabulsi cheese or Akkawi cheese(rinsed and shredded)
- For the syrup:
- 2 cups Sugar
- 1.5 cups Water
- 1 tbsp Lemon juice
- 1 tsp Rose water or orange blossom water
- For garnish:
- 1/2 cup Chopped pistachios
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the syrup: In a saucepan, combine sugar and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in lemon juice and rose/orange blossom water. Let cool.
โฑ๏ธ 10 minutes - 2
In a large bowl, combine coarse semolina, fine semolina, sugar, yogurt, melted ghee/butter, and baking powder. Mix well until a thick batter forms. Let it rest for 15 minutes.
โฑ๏ธ 15 minutes - 3
Preheat oven to 375ยฐF (190ยฐC). Grease a 9-inch round baking pan generously with ghee or butter.
- 4
Spread half of the semolina batter evenly in the prepared pan. Top with the shredded Nabulsi or Akkawi cheese, ensuring it's evenly distributed. Cover with the remaining semolina batter, smoothing the top.
- 5
Bake for 25-30 minutes, or until the top is golden brown and the edges are set.
โฑ๏ธ 30 minutes - 6
Remove from oven and immediately pour the cooled syrup evenly over the hot Knafeh. The syrup should sizzle.
- 7
Let it sit for at least 10 minutes before garnishing with chopped pistachios and serving warm.
โฑ๏ธ 10 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โRinsing the cheese is crucial to remove excess salt.
- โAdjust the amount of syrup to your preference.
- โFor a crispier top, you can broil for the last minute or two, watching carefully.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of cardamom to the semolina batter for extra flavor.
- Use a mix of Nabulsi and Akkawi cheese for a more complex flavor profile.