Servings: persons
Knefeh (Arabic Cheese Dessert)
Today's dessert is knefeh - an Arabic cheese dessert. The dish has a base consisting of toast and butter, and a filling that includes mozzarella.
Equipment
- Food Processor
- Ovenproof dish
- Cutting Board
- Chef'S Knife
- Pot
- Oven
Ingredients
Bottom
- 1 package Bread Toast
- 100 gram Melted butter
- 2 packages Buffalo Mozzarella for on top of toast base + optionally some grated mozzarella cheese
Cheese Filling
- 500 gram Whole Milk
- 5 packages Buffalo Mozzarella
- 60 gram Semolina fin
- 38 gram Sugar
- 15 gram Flower Water ma2 zaher - orange blossom water
ater
- 210 gram Sugar
- 125 gram Water
- 5 gram Lemon Juice
- 15 gram Flower Water ma2 zaher - orange blossom water
Instructions
- The toast crusts are removed and the toast is finely chopped in a food processor.
- Add melted butter and mix it well with your hands.
- Spread it in a dish greased with butter.
- Save a little of the toast for the top.
- Slice 2 mozzarella balls and place them on the toast base along with the optional grated cheese.
- Meanwhile, make the cheese filling.
- Crush the mozzarella cheese over the milk in a pot.
- Stir over medium heat until the cheese is melted (this may take a while).
- Add sugar and sprinkle semolina gently.
- Stir until it becomes a cohesive mass and the cheese no longer clumps.
- Now add ma2 zaher.
- Pour the cheese mixture over your base and spread in the dish.
- Sprinkle the remaining toast on top and spread gently.
- Bake on the lowest rack for 45 minutes at 200 degrees Celsius (392 degrees Fahrenheit): Until it is golden brown.
- Then remove from the oven, cut all around with a knife, and let it stand for 5 minutes.
- Then turn the dish onto the platter you want to serve your knefeh on.
- Pour a little syrup over and garnish with pistachios.