Adapted from Zaitoun, Yasmin Khan
This sweet is believed to have originated in Nablus, a city in the heart of the West Bank. While it may look intimidating, it’s easy to prepare at home. It’s made from kadaif, or shredded filo dough. The filling is traditionally made with akkawi cheese, which is unavailable in the United States. The taste and texture can be approximated with a combination of mozzarella and ricotta cheese.
Ingredients
For the Knafeh
14 oz/400 grams kadaif (shredded filo dough) available at Middle Eastern and Turkish markets
1 ¾ sticks (200 grams) salted butter, melted, cooled for 5 minutes or so
14 oz akkawi cheese, or 7 oz full fat mozzarella mixed with 7 oz ricotta cheese
For decoration:
Crushed unsalted pistachios
Dried edible rose petals
For the syrup
1 cup (200 grams) white sugar
1 tbl lemon juice
1- 3 tsp rose water or orange blossom water
Use a baking dish 9-10 inches square, brushed thoroughly with butter.
Instructions
Pre-heat oven to 400° F
Prepare the syrup. The syrup must be completely chilled before pouring over the baked pastry, or the kadaif will be soggy.
Pour 1 cup of water into a saucepan and add the sugar and lemon juice. Place over medium heat and bring to a gentle simmer for 5 minutes.
Off the heat, stir in the flower water and cool the syrup completely before continuing with the recipe.
In a large bowl, gently pull the strands of the raw kadaif dough apart. Mix in the melted butter, and toss gently to coat each piece.
Spread one-third of the pastry into the prepared baking dish, top with the cheese filling.
Spread the remaining shredded filo dough on top, making sure the cheese is completely and evenly covered.
Bake for 30 to 40 minutes or until golden brown.
As soon as the hot pastry comes out of the oven, pour the cold syrup evenly over the top. Cut into diamond shape pieces and decorate each one with some finely crushed pistachios and dry rose petals.