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Discover · dessert + butter + nuts + lemon + cheese

4 recipes

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Knafeh

Knafeh

A round shallow pan is lined with melted-butter-soaked kataifi (shredded filo), tossed until every strand is gilded. A layer of fresh, lightly salted cheese (akkawi, mozzarella or a blend with ricotta) goes in the middle, then another layer of buttered kataifi on top. Baked hot until the pastry crisps deep golden, then flipped onto a serving plate and drenched in warm sugar syrup scented with orange-blossom water. Scattered with crushed pistachios. Sliced and served while the cheese is still warm and pulling.

Desserts 1 hour Serves8
Knafeh Muffins

Knafeh Muffins

The classical knafeh nablusi - pan-sized, layered, drenched in syrup, cut into wedges - translated into individual muffin portions. Kataifi pastry (shredded filo) gets tossed with melted butter until every strand is gilded. Half goes into the cups of a buttered muffin tin and is pressed firm. A mix of ricotta and shredded mozzarella, lightly sweetened and scented with cardamom, goes in the middle. The rest of the kataifi caps each muffin. Bake hot until the tops crisp deeply. A lukewarm sugar syrup scented with rose water and a touch of lemon goes over the moment they come out - the syrup hisses and soaks in. Eaten warm, with cheese still pulling.

Desserts 1 hour 10 minutes Serves12