Knafeh (Kadaif Hairs and Hot Melted Cheese)
A classic Middle Eastern dessert of shredded phyllo (katafi/kadaif) layered with creamy ricotta and a spiced nut mixture, baked golden and soaked in lemon-rose syrup. Served warm or at room temperature.
ā±ļø Prep: 25 minš³ Cook: 30 min
Nutritionper 100 gāŗ
330
Calories
7g
Protein
35g
Carbs
18g
Fat
Ingredients
| 4 tbsp (60 g) | butter, melted |
| 1 lb (450 g) | katafi (shredded phyllo / kadaif dough) |
| 1 cup (200 g) | granulated sugar |
| 1 cup (240 ml) | water |
| 1 | lemon, juiced |
| 1 tsp | rose water |
| 1 tbsp (15 ml) | milk |
| 8 oz (225 g) | ricotta cheese |
| 1/3 cup (40 g) | pistachios, finely chopped |
| 2 tbsp (15 g) | walnuts, finely chopped |
| 2 tbsp (25 g) | brown sugar |
| 1/2 tsp | cinnamon |
| a pinch | allspice |
Instructions
- In a small heavy-bottomed pot, bring the water, granulated sugar and lemon juice to a boil for 10 minutes, or until it thickens to a syrup.
- Heat the oven to 175Ā°C (350Ā°F).
- In a large bowl, shake the katafi to loosen it, then coat it in the melted butter.
- Grease a 23x28 cm (9x11 inch) baking dish and press 1/3 of the katafi into the bottom.
- Mix the ricotta cheese with the rose water and milk to make it creamier.
- Dot the katafi in the pan with clumps of the ricotta, then top with another 1/3 of the katafi, pressing down.
- In a small bowl mix the pistachios, walnuts, brown sugar, cinnamon and allspice, and sprinkle 3/4 of the mix over the katafi.
- Top and press the last 1/3 of the katafi on top and bake for 30 minutes, until golden.
- As soon as the pan comes out of the oven, drizzle the whole thing with the lemon syrup and let it stand.
- When the pan is entirely cooled, flip the knafeh out onto a platter and top with the remaining nut mixture.
- Serve at room temperature or slightly warm.