Knafeh Bil Jibne Recipes

KNAFEH BIL JIBNE

Steps:

• 48 hours before, soak the akkawi & haloumi cheese in a bowl of water, keep in the fridge. This is to remove any saltiness. If you can't find these cheeses, use mozzarella instead and skip the soaking part.
• Preheat oven to 200C. Shred the raw knafeh in a mixer until fine. Mix the shredded knafeh with lots of butter until well coated- it needs to literally soak in butter. Split the butter-coated knafeh into two equal amounts.
• Spread out one part of the knafeh onto a parchment paper lined baking tray. Then add the diced cheese, and finish off by covering with a layer of the remaining knafeh.
• Bake for 20 minutes at 180C, then check every 5 minutes. It is ready when it has become of a deep golden colour. During baking time, prepare the syrup by placing equal amounts of sugar and water into a deep pan and boil for a good 10 mins (until it’s texture is rather thick). At the end, add some orange blossom or rose water to the syrup.
• Once out of the oven, immediately pour over the syrup- generously. Sprinkle with some crushed pistachios and enjoy! A visual guide available at http://swirlandscramble.blogspot.com/2010/06/cant-get-enough-of-knafeh-bil-jibne.html