Knafeh Bel Kashta Recipe

Are you ready to dive into the delicious world of Middle Eastern desserts? Today, we’re exploring the sweet and creamy treat known as Knafeh Bel Kashta. This delightful pastry is a beloved dish in many Middle Eastern countries, especially in Lebanon and Palestine. Knafeh is not just any dessert; it carries deep cultural and historical significance. Traditionally served during special occasions like weddings and holidays, it brings families and friends together in celebration.

What makes Knafeh Bel Kashta so appealing is its rich combination of creamy filling and crispy pastry, all drenched in warm sugar syrup. One bite, and you’ll understand why this dish has captured the hearts (and taste buds) of many! So, roll up your sleeves and let’s make this amazing dessert together!

Ingredients

Alternative Suggestions: If you can’t find kashta, you can substitute it with ricotta cheese mixed with a little heavy cream. For a nut-free version, you can skip the pistachios or use coconut flakes instead.

Step-by-Step Instructions

1. Prepare the Pastry: Preheat your oven to 180°C (350°F). In a large bowl, mix the shredded phyllo dough or kataifi with the melted butter until well-coated.

2. Layer the Dough: Grease a large round baking pan. Spread half of the buttery dough evenly on the bottom, pressing it down gently to create a base.

3. Add the Filling: Spread the kashta evenly over the base layer of dough. Be careful not to tear the dough as you do this.

4. Top with Remaining Dough: Cover the kashta with the remaining buttery dough, pressing it down slightly to seal in the filling.

5. Bake: Place the pan in the preheated oven and bake for about 30-40 minutes, or until the top is golden brown and crispy.

6. Make the Syrup: While the Knafeh is baking, prepare the sugar syrup. In a saucepan, combine sugar, water, and rose water. Bring to a boil and then let it simmer for around 10 minutes until slightly thickened.

7. Finish It Off: Once the Knafeh is baked, remove it from the oven. Pour the warm sugar syrup evenly over the hot pastry to soak in all the delicious sweetness.

8. Garnish and Serve: Allow the Knafeh to cool for a few minutes, then sprinkle the chopped pistachios on top. Cut into squares or wedges and serve warm!

Nutritional Information

Tips and Tricks

– Use Fresh Ingredients: Always opt for fresh phyllo dough or kataifi for the best texture.
– Perfectly Layered: Make sure to press down lightly when layering the dough to prevent it from flying away during baking.
– Sweetness Control: You can adjust the sugar in the syrup based on your preference for sweetness.
– Avoid Common Mistakes: Ensure your oven is preheated to get that perfect golden top. Also, do not skip the syrup step—it’s crucial for flavor!

FAQs

What is Knafeh Bel Kashta?

Knafeh Bel Kashta is a Middle Eastern dessert made with shredded pastry, a creamy filling, and soaked in sweet syrup.

Can I make Knafeh in advance?

Yes! You can prepare the layers ahead of time, bake it fresh before serving, and add the syrup just before serving.

What can I use instead of kashta?

You can use ricotta cheese mixed with heavy cream as a substitute for kashta.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days.

Can I freeze Knafeh?

Yes, you can freeze Knafeh before baking. Simply thaw and bake when ready to serve.

Is Knafeh Bel Kashta gluten-free?

No, traditional Knafeh contains phyllo dough, which is not gluten-free. You can try gluten-free pastry if necessary.

How can I make Knafeh more flavorful?

Experiment with spices like cinnamon or cardamom in the syrup for an added flavor boost.

What is the best way to serve Knafeh?

Knafeh is best served warm, garnished with chopped pistachios or ground nuts.

Now you have the perfect recipe to impress your friends and family with a delicious Knafeh Bel Kashta! Enjoy this sweet adventure and happy cooking!