A plate of kunafa, a Middle Eastern dessert with a stretchy cheese filling, topped with chopped pistachios and drizzled with sweet local honey, sits enticingly on a wooden table. A white cup is in the background.
DifficultyIntermediate
Yields4 Servings

Knafeh, a cherished dessert originating from the Middle East, combines the rich flavors of cheese with the delightful sweetness of honey, resulting in a culinary masterpiece. This traditional delicacy offers a unique twist on dessert, captivating palates with its distinctive blend of savory and sweet elements. Each bite is a harmonious symphony of textures and tastes, showcasing the artistry of Middle Eastern cuisine. Indeed, Knafeh stands as a testament to the region's culinary prowess, inviting food enthusiasts to indulge in its exquisite flavors and unparalleled charm.

[cooked-sharing]

 80 g Unsalted butter, chopped
 500 g Fresh ricotta
 125 g Finely grated mozzarella
 75 g Ccaster sugar
 200 g Kataifi (shredded pastry – from Middle Eastern food shops)
 ¼ cup Local Raw Honey (from local beekeepers at sweetlocalhoney.com – optional)
 2 tsp Rosewater
 1 cup Pistachios
 ¼ cup Dried rose petals (from gourmet food shops)
1

1.Preheat oven to 200°C.

A hand adjusting a dial on a stainless steel oven, with the digital display showing a temperature of 200 degrees Celsius, preparing the perfect environment to roast veggies glazed with sweet local honey.

2

2.Melt the butter in a saucepan over medium heat until foaming. Skim off any foam using a spoon, then pour through a sieve lined with paper towel into a large bowl (this will clarify the butter). Set aside.

A saucepan containing melted butter and sweet local honey is placed on a gray, textured surface.

3

3.Combine the ricotta, mozzarella and sugar in a bowl. Divide among 4 x (1-cup-capacity) ovenproof skillets or frypans. Separate kataifi into long strands and bunch into 4 bundles. Brush all over with clarified butter and arrange on top of the ricotta mixture. Place pans on a baking tray and bake for 40 minutes or until golden.

A metal mixing bowl containing shredded cheese, ricotta cheese, and a drizzle of sweet local honey sits on a wooden cutting board.

4

4.To make the honeycomb drizzle, place the honey, honeycomb, if using, rosewater and 1 tbs water in a saucepan over medium heat. Bring to a simmer, then remove from the heat and spoon over warm knafeh.

A spoon is pouring sweet local honey into a pot containing a mixture of liquid and a dollop of creamy substance, on a stove.

5

5.Scatter with pistachios and rose petals, and serve immediately.

A slice of dessert with a crispy topping, drizzled with sweet local honey, and sprinkled with crushed green pistachios and dried purple flower petals on a white plate.

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 519
% Daily Value *
Total Fat 37g57%
Saturated Fat 22g111%
Cholesterol 61mg21%
Sodium 62mg3%
Total Carbohydrate 41g14%
Dietary Fiber 1g4%
Sugars 18g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 80 g Unsalted butter, chopped
 500 g Fresh ricotta
 125 g Finely grated mozzarella
 75 g Ccaster sugar
 200 g Kataifi (shredded pastry – from Middle Eastern food shops)
 ¼ cup Local Raw Honey (from local beekeepers at sweetlocalhoney.com – optional)
 2 tsp Rosewater
 1 cup Pistachios
 ¼ cup Dried rose petals (from gourmet food shops)

Directions

1

1.Preheat oven to 200°C.

A hand adjusting a dial on a stainless steel oven, with the digital display showing a temperature of 200 degrees Celsius, preparing the perfect environment to roast veggies glazed with sweet local honey.

2

2.Melt the butter in a saucepan over medium heat until foaming. Skim off any foam using a spoon, then pour through a sieve lined with paper towel into a large bowl (this will clarify the butter). Set aside.

A saucepan containing melted butter and sweet local honey is placed on a gray, textured surface.

3

3.Combine the ricotta, mozzarella and sugar in a bowl. Divide among 4 x (1-cup-capacity) ovenproof skillets or frypans. Separate kataifi into long strands and bunch into 4 bundles. Brush all over with clarified butter and arrange on top of the ricotta mixture. Place pans on a baking tray and bake for 40 minutes or until golden.

A metal mixing bowl containing shredded cheese, ricotta cheese, and a drizzle of sweet local honey sits on a wooden cutting board.

4

4.To make the honeycomb drizzle, place the honey, honeycomb, if using, rosewater and 1 tbs water in a saucepan over medium heat. Bring to a simmer, then remove from the heat and spoon over warm knafeh.

A spoon is pouring sweet local honey into a pot containing a mixture of liquid and a dollop of creamy substance, on a stove.

5

5.Scatter with pistachios and rose petals, and serve immediately.

A slice of dessert with a crispy topping, drizzled with sweet local honey, and sprinkled with crushed green pistachios and dried purple flower petals on a white plate.

Crispy Honey Kataifi

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