Knafeh Bel Jebneh Recipe

Knafeh Bel Jebneh is a *delicious* and *cheesy* dessert that hails from the Middle East, particularly popular in countries like Lebanon and Palestine. This traditional dish combines layers of crispy phyllo dough with a rich, gooey cheese filling, all soaked in sweet syrup. The contrast of textures and flavors makes it a popular choice in both homes and restaurants.

This dish not only satisfies your sweet tooth but also carries cultural significance, often served during festive occasions and gatherings. Its popularity lies in its *unique taste* and the way it brings people together to enjoy a *shared experience* over food. The aroma and flavor of Knafeh Bel Jebneh can make anyone’s mouth water, making it an appealing treat for all ages!

Ingredients

*Tip*: If you cannot find unsalted cheese, you can substitute it with ricotta or cream cheese. Just remember to adjust the salt in your recipe accordingly!

Step-by-Step Instructions

1. Preheat Your Oven: Begin by preheating your oven to 180°C (350°F). This will ensure your Knafeh gets perfectly crispy.

2. Prepare the Cheese: Soak the unsalted cheese in water for about 30 minutes to remove excess salt. After that, drain and shred the cheese into small pieces.

3. Melt the Butter: In a small saucepan, melt the butter over low heat. This will give your phyllo dough a *rich flavor*.

4. Mix Phyllo Dough: In a large bowl, place the shredded phyllo dough and pour the melted butter over it. Mix well until all the dough is evenly coated.

5. Layer the Dough: In a *greased baking tray*, spread half of the phyllo dough mixture evenly at the bottom, pressing it down gently.

6. Add the Cheese Layer: Spread the shredded cheese over the first layer of dough evenly.

7. Top with Remaining Dough: Place the remaining phyllo dough on top of the cheese layer, pressing down gently again.

8. Bake the Knafeh: Place the tray in the oven and bake for about 30-35 minutes or until it turns golden brown on top.

9. Prepare the Syrup: While the Knafeh bakes, combine sugar, water, and lemon juice in a saucepan. Bring to a boil and then let it simmer for about 10 minutes. Add rose or orange blossom water for extra flavor.

10. Serve: Once the Knafeh is finished baking, pour the hot syrup over it immediately. Allow it to soak for a few minutes before slicing. Garnish with crushed pistachios and serve warm!

Nutritional Information

Tips and Tricks

– Make it Extra Crispy: For a crispier texture, you can bake it for a few extra minutes, just be careful not to burn it!
– Use Quality Ingredients: Choose fresh, high-quality cheese and dough for the best flavor.
– Add a Twist: Feel free to experiment by adding nuts to the cheese layer or using different flavored syrups.
– Avoiding Common Mistakes: Be sure to keep an eye on the oven while baking. If it browns too quickly, lower the temperature.

FAQs

What is the best type of cheese to use for Knafeh Bel Jebneh?

For the best results, use unsalted mozzarella or Akkawi cheese. They melt beautifully and contribute to the dish’s creamy texture.

Can I make Knafeh Bel Jebneh ahead of time?

Yes! You can prepare it a day before and keep it in the refrigerator. Just reheat it in the oven before serving.

How do I know when Knafeh is done baking?

Knafeh is done when the top is golden brown and the edges are crispy. Keep an eye on it during the last few minutes of baking.

Can I freeze Knafeh Bel Jebneh?

Yes, you can freeze it before baking. Just ensure it is well-wrapped. When ready to bake, allow it to thaw first and then bake as instructed.

What else can I add to Knafeh for flavor?

Consider adding nuts like pistachios or walnuts or mixing cinnamon into the cheese for a unique twist!

Is Knafeh Bel Jebneh suitable for vegetarians?

Yes, Knafeh Bel Jebneh is primarily made with vegetarian ingredients. Just ensure the cheese you use is vegetarian-friendly.

How long does it take to prepare Knafeh?

The total preparation and cooking time is about 1 hour, including soaking cheese and baking.

Can I use other types of dough?

Yes! If kataifi is not available, you can use shredded phyllo dough. Both work well for this dessert.

What is the best way to serve Knafeh?

Serve it warm, drizzled with syrup and sprinkled with crushed pistachios for added texture.

Why is my Knafeh soggy?

If your Knafeh is soggy, it might be due to too much syrup or not enough time in the oven. Make sure to pour the syrup while it’s hot and let it soak adequately.

With this guide, you’re now ready to enjoy the delightful experience of making and tasting Knafeh Bel Jebneh! Happy cooking!