Knafeh

Who asked for a knafeh recipe? This is my compilation of recipes I found online.

Please note: this is a dairy recipe!

1. Prepare the pistachios

Toast the pistachios in a dry frying pan, without adding anything, for 2–3 minutes over medium heat. Let them cool slightly, put them in a bag and crush them with a mallet or rolling pin, more finely than shown in my picture.

2. Prepare the syrup

Combine the sugar, water and rosewater. Squeeze in the lemon juice and heat, stirring occasionally, until almost boiling.

3. Prepare the butter

Melt all the butter, allow the foam to gather, remove from the heat and skim off the foam.

4. Prepare the pastry

Put the kadaif in a bowl and separate the strands there. Do not overdo it; the strands are usually partly stuck together. Pour over two-thirds of the butter and mix well.

5. Prepare the filling

Cut the dried apricots into small cubes and mix with the cheese. With your hands, shape the cheese mixture into a disc about two-thirds the diameter of the pan’s base.

6. Assemble

Pour half the remaining butter into the warmed frying pan. Set the heat a little above medium. Add half the pastry, press down with a spoon and neaten the edges. Add the filling, cover with the remaining pastry, then press down and smooth with the spoon. Fry until the underside is brown, neither light brown nor dark brown.

Cover the pan with the plate, hold it firmly against the pan and turn over quickly but carefully so that the knafeh lands on the plate. Return the pan to the heat and add the remaining butter.

Carefully slide the knafeh back into the pan, gently nudging it, so that the uncooked side faces down. Cook until this side is as browned as the top, then pour over the syrup.

Make sure the syrup thoroughly moistens the entire top of the knafeh. Let the moisture around the edges evaporate, but do not allow the sugar to caramelize.

Transfer the knafeh to a plate and sprinkle with the pistachios.

Enjoy!

Recipe by Michael Axelrod.