Hello everybody, it’s Sophie, welcome to our recipe website. Today, I’m gonna show you how to prepare a special dish, semolina and cheese cake - knafeh bi jibneh. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
In this recipe, kataif, a bird's nest-like phyllo dough, is layered with fresh cheese and doused in amber-hued syrup. Great recipe for Semolina and cheese cake - knafeh bi jibneh. Sometimes referred to as knafeh jibneh (jibneh is Arabic for "cheese"), the sweet treat is traditionally cooked in a tray over an open fire until the buttery dough forms a crisp crust and the cheese has melted.
Semolina and cheese cake - knafeh bi jibneh is one of the most well liked of current viral foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Semolina and cheese cake - knafeh bi jibneh is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook semolina and cheese cake - knafeh bi jibneh using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Semolina and cheese cake - knafeh bi jibneh:
- Prepare 500 g knafeh dough, or mafroukeh
- Get 500 g akkawi cheese, if available, or any other unsalted white cheese like mozzarella
- Make ready 1/2 cup fine semolina, ferkha flour
- Take 200 g butter
- Get - For the sugar syrup:
- Prepare 2 1/2 cups sugar
- Get 1 1/2 cups water
- Prepare 1 teaspoon rose water
- Take 1 teaspoon lemon juice
- Take 1 teaspoon orange blossom water
And after some digging around, I also found out that Shelel and Majdoula, are also commonly used. These types of cheeses have an elasticity similar to mozzarella, but a unique flavor profile of their own. The traditional cheese used in Knafeh Nabulsi is Akkawi cheese (variant spellings: ackawi, akawwi, akawi), named after the Aker region of Palestine where it originated. Semolina Cake with Rose Water and Pistachios.
Steps to make Semolina and cheese cake - knafeh bi jibneh:
- To get a completely unsalted cheese, soak in water for 24 hr. Make sure to change the water 4 to 5 times.
- To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
- Spread the knafeh dough in a 35 cm diameter baking pan forming a layer of around 1.5 cm in thickness. Bake the dough in the oven at medium heat, until the bottom and the side of the dough turn golden in color.
- Cut the cheese in small cubes and place them in a saucepan over medium heat. Stir until the water oozes out. Discard the water.
- Add in the fine semolina and ½ cup of the syrup and mix. When the cheese mixture starts boiling, remove from heat and pour over the baked knafeh dough.
- Place a large serving tray over the knafeh pan and turn the pan upside down. Let the knafeh drop on the serving tray while slowly removing the pan.
- Cut the knafeh into square pieces and serve warm with sugar syrup.
Mahalabia, a Middle Eastern Chilled Milk Dessert. Ricotta Cheese and Semolina CakeL'Antro dell'Alchimista. Sweet cheese pastry (knafeh). (Chris Chen). Popular throughout the Levant, this syrup-soaked cheese dessert is commonly encased with kataifi pastry, but this recipe from Sydney's modern Lebanese restaurant Embers Mezze Bar uses a crushed Corn Flakes and. Easy Vogue Entertaining + Travel This traditional Middle Eastern semolina cake is perfectly paired with sweet strawberries in rose syrup.
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