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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.
đ§ Ingredienser
- 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
đšâđł Instruktioner
- 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.
â±ïž 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.
â±ïž 15 minutes - 3
Preheat oven to 375°F (190°C). 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.
â±ïž 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.
â±ïž 10 minutes
đĄ Proffstips
- âRinsing the cheese is crucial to remove excess salt.
- âAdjust the amount of syrup to your preference.
- âFor a crispier top, you can broil for the last minute or two, watching carefully.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.