Recipe of Appetizing Semolina and cheese cake - knafeh bi jibneh

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a distinctive dish, Semolina and cheese cake - knafeh bi jibneh. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Semolina and cheese cake - knafeh bi jibneh Recipe. One of the greatest of all Lebanese pastries is knafeh jibneh with orange blossom syrup. Knafeh is shredded phyllo dough filled with cheese.

You can have Semolina and cheese cake - knafeh bi jibneh using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Semolina and cheese cake - knafeh bi jibneh

1. You need 500 g of knafeh dough, or mafroukeh.
2. It’s 500 g of akkawi cheese, if available, or any other unsalted white cheese like mozzarella.
3. It’s 1/2 cup of fine semolina, ferkha flour.
4. Take 200 g of butter.
5. Take of - For the sugar syrup:.
6. You need 2 1/2 cups of sugar.
7. Prepare 1 1/2 cups of water.
8. It’s 1 teaspoon of rose water.
9. It’s 1 teaspoon of lemon juice.
10. Take 1 teaspoon of orange blossom water.

Mamouniyeh is a specialty of Aleppo.It is a breakfast dish prepared from semolina, ghee, and sugar syrup, served with cheese and sh'eibiyyat.Typically, cheese kunafa, like Nabulsia or knafeh bil jibn, are filled with Arabic cheeses with melting Layer the cheese between Semolina Pudding.I ran into this genius solution while searching for It really depends on the type of pan you use and your oven.

Semolina and cheese cake - knafeh bi jibneh instructions

1. To get a completely unsalted cheese, soak in water for 24 hr. Make sure to change the water 4 to 5 times..
2. 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..
3. 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..
4. Cut the cheese in small cubes and place them in a saucepan over medium heat. Stir until the water oozes out. Discard the water..
5. 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..
6. 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..
7. Cut the knafeh into square pieces and serve warm with sugar syrup..

The best basbousa recipe you will find!An Egyptian almond-coconut semolina cake, drenched.Knafeh is a dessert made with either cheese or ushta (which is the cream fat skimmed from the top of simmering milk).

I use a light weight aluminum cake pan and.The traditional cheese used in Knafeh Nabulsi is Akkawi cheese (variant spellings: ackawi, akawwi, akawi), named after the Aker region of Palestine where it originated.Semolina Cake with Rose Water and Pistachios.Mahalabia, a Middle Eastern Chilled Milk Dessert.Sweet cheese pastry (knafeh). (Chris Chen).