Knafeh
Wat u nodig heeft
Ingrediënten
Voorbereiding
This classic Middle Eastern dessert balances a crisp, buttery crust with a cheesy center. Take the time to really massage the melted ghee into the kataifi dough. You want every strand evenly coated—this is what ensures uniform browning and that signature crisp, golden crust. To add more flavor to your knafeh, add classic ingredients like rose water, orange blossom, cinnamon, cardamom or lemon peel to the simple syrup once removed from heat, if you like.
*This recipe originally ran in United Arab Emirates on HexClad.ae.
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Position a rack in center of oven and preheat to 375°F/190°C.
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Using a chef’s knife, cut kataifi dough into ½-inch/1.25-cm pieces. Transfer to a large mixing bowl, then gently separate strands, pour ghee over kataifi and toss thoroughly until evenly coated.
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In a medium bowl, combine mozzarella and cream cheese. Mix until well incorporated, then transfer to a 12-by-16-inch/30-by-40-cm piece of parchment paper. Top with a second piece of parchment, then roll into a 9-inch/23-cm disc; set aside.
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Press two-thirds of kataifi mixture into a HexClad 10"/25 cm Hybrid Fry Pan. Top with cheese disc, ensuring a ½-inch/1.25-cm border remains. Cover with remaining kataifi mixture and press firmly to compact. Bake, rotating pan front to back halfway through, until golden, 35 to 40 minutes.
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Meanwhile, in a HexClad 2QT/2 L Hybrid Saucepan over medium-low, combine sugar and ½ cup/120 ml water. Bring to a simmer and cook until sugar dissolves, then remove from heat; set aside.
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Let knafeh cool in pan for 15 minutes, then place a large plate or serving platter over pan and carefully invert. Knafeh should release onto plate; if needed, run a knife around edges to loosen, or simply serve directly from pan.
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Drizzle all over with simple syrup and sprinkle with pistachios.
MAKE AHEAD TIPS
Refrigerate cooled simple syrup in an airtight container for up to 1 month.
NOTE
Use a serrated knife to slice the kataifi. Kataifi is often sold frozen. Defrost before proceeding with recipe.
