Knafeh Recipe

Preparation of the ingredients The day before, desalinate the cheese. Cut the cheese into slices that are neither too thin nor too thick. Immerse them in a large volume of water. Change the water very regularly. There should be no salt left to prepare the dish.

Preparation of the dough Preheat the oven to 180 °C. In a saucepan over low heat, melt the clarified butter with the dye.

Meanwhile, place the kadaïf in your blender to reduce the size of the "vermicelli." Transfer your kadaïf to a mixing bowl. Pour in the melted clarified butter and stir so that all the kadaïf is coated with butter.

Assembly: Line the bottom of your pan with a little more than half of the kadaïf-butter mixture. Press down firmly with your hands into the bottom of the pan. Grate the cheese and cover the kadaïf, pressing down lightly.

Cooking Cover with the remaining dough. Bake at 180 °C for 20-25 minutes until it is lightly golden.

Preparation of the syrup: Heat the sugar and water over low heat and keep on the heat until the sugar is completely dissolved. Add rose water or orange blossom water. Remove from heat and let cool.

Serve the knafeh hot, directly from the oven, generously drizzled with syrup and crushed pistachios.