Knafeh is a beautiful and intriguing Middle Eastern dessert made with stringy kataifi pastry and filled with mozzarella cheese.
- 250 g ghee
- 375 g kataifi pastry
- 500 g firm ricotta
- 300 g mozzarella, shredded
- 300 g pistachios (shelled), chopped
- 440 g (2 cups) caster sugar
- ½ lemon, juiced
- 1 tsp rosewater
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat oven to 180°C.
- Melt the ghee in a saucepan over a medium heat. Brush a little gee on the base of a 20 -25 cm baking dish.
- Pull apart the kataifi and place in a large bowl. Using your hands or tongs, coat the kataifi with the ghee. Place two-thirds of the kataifi on the base of the baking dish.
- Break up the ricotta and scatter over the kataifi. Scatter the mozzarella over the ricotta, then top with the remaining kataifi. Brush the top with a little more ghee. Bake for 40 minutes or until golden brown on top.
- Meanwhile, for the sugar syrup, place the sugar, lemon juice, rosewater and 500 ml (2 cups) water in a saucepan and bring to the boil. Simmer for 5 minutes, then remove from the heat and allow to cool.
- Once the knafeh is cooked, remove from the oven and carefully invert onto a plate. Pour the syrup generously over the knafeh and scatter the chopped pistachios over the top.
Join Shane Delia and friends for A Middle East Feast on SBS Food and SBS On Demand.