Palestinian Knafeh Recipe
Treat yourself with the famous Palestinian kanafeh, where every golden, crispy layer tells the story of a rich culinary heritage. This dessert recipe combines the richness of creamy Akawi (or Mozzarella) cheese, creating a delicate balance between sweet and savory flavors. When the kanafeh comes out of the oven, the scent of freshly baked kanafeh fills the air. With every bite, you will be transported to the bustling streets of Palestine, where the scent of freshly baked kanafeh wafts through you, and the warmth of hospitality envelopes you. It's more than just a dessert; It's a celebration of culture.
Ingredients
• Phyllo dough - 1 lb
• Akawi Cheese (or mozzarella) - 2 lbs
• Butter - ½ cup
• Orange food coloring - 1 tbsp
• Water - 2 cups
• Sugar - 3 cups
• Rose water - 1 tbsp
• Orange blossom water - 2 tbsp
• Crushed pistachios - ½ cup
Directions
1. Shred Akawi or Mozzarella cheese and soak in a bowl of water for about an hour to remove the salt. After soaking, be sure to let the cheese drain and dry.
2. Cut the dough into small pieces. To make it as thin as possible, you can use a food processor.
3. Melt butter in a bowl and let cool.
4. Next, add the orange food coloring to the butter until it is bright orange.
5. Pour the melted butter into the thin phyllo dough and rub the butter into the phyllo dough using your palms and fingers until completely combined.
6. Cover the bottom of the pan or baking dish with ⅓ of the dough and press down.
7. Press the cheese pieces down on top of the dough, distributing them evenly.
8. Place the remaining dough on top, making sure the cheese is completely covered.
9. Bake for about 35 minutes until the cheese is melted and the dough is golden brown.
10. Meanwhile, prepare the syrup by adding water and sugar to a large pot and placing over high heat. Stir until the sugar is completely dissolved.
11. Add the rose and orange blossom water to the pan and reduce the heat to low.
12. Allow the syrup to heat for about 7 minutes, until it is slightly thicker.
13. Remove syrup from heat.
14. When the Knafeh is cooked, remove it from the oven and transfer it to a serving plate.
13. 15. Pour warm syrup generously over the Knafeh and sprinkle with chopped pistachios.
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