Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, semolina and cheese cake - knafeh bi jibneh. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Knafeh na ameh cleoera knafeh a flat platter usually made with semolina dough and semolina and cheese cake knafeh bi jibneh recipe by cook lebanese knafeh recipe كنافة you. Homemade Semolina Dessert (Greek Halvas) Sprinkle the remaining semolina crumbs evenly over top of cheese and press down lightly. Your kitchen should smell amazing by now!
Semolina and cheese cake - knafeh bi jibneh is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Semolina and cheese cake - knafeh bi jibneh is something which I have loved my entire life.
To get started 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 it.
The ingredients needed to make Semolina and cheese cake - knafeh bi jibneh:
- Make ready 500 g knafeh dough, or mafroukeh
- Get 500 g akkawi cheese, if available, or any other unsalted white cheese like mozzarella
- Prepare 1/2 cup fine semolina, ferkha flour
- Take 200 g butter
- Make ready - For the sugar syrup:
- Get 2 1/2 cups sugar
- Make ready 1 1/2 cups water
- Get 1 teaspoon rose water
- Prepare 1 teaspoon lemon juice
- Get 1 teaspoon orange blossom water
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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.
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