Easy knafeh with Mozzarella Cheese

Updated at: Fri, 13 Dec 2024 11:37:51 GMT

Step 1

Preheat oven to 350°F.

Step 2

To remove the salt, soak the cheese in water for 1-2 hours, changing the water a few times.

Step 3

Empty the thawed, shredded phyllo dough in a medium pan and gently pull it apart. Begin placing a ⅓ of the phyllo in the food processor and blend until the phyllo hairs are finely shredded (Refer to the recipe video below).

Step 4

Place all of the finely shredded phyllo back in the pan or in a bowl.

Step 5

Place the drained cheese in a food processor, and add blossom water, rose water, and 2 tablespoons of sugar. Blend until cheese is finely chopped into small curd cheese.

Step 6

You can use a 14.5 x 11 rectangular pan or you can use a medium round pan. Grease the pan using melted butter (optional) or cooking oil spray. Place half of the finely shredded phyllo in the pan. Press down so that the pan is all covered and even.

Step 7

Optional- Add ashta cream in parts. Carefully spread or, I find it is best to spoon or pipe, a little at a time all over to avoid ruining the bottom layer.

Step 8

Layer will be the finely chopped cheese mix. Place cheese all over the surface.

Step 9

Cover the last layer with the remaining half of finely chopped phyllo dough in patches until all areas are covered.

Step 10

Place in the oven for about 30 minutes or until golden brown. Allow Knafeh to rest for about 5 minutes before flipping onto a larger tray. Garnish with ground pistachios and generously drizzle with simple syrup. Enjoy!

Step 11

In a medium pot while the stove is OFF, add in the milk, sugar, rose water, and starch.

Step 12

Whisk until corn starch has fully dissolved, about 5 minutes.

Step 13

Turn the heat on high and continue whisking until it comes to a boil. You should see the milk thicken into a white pudding (see video below). Once it has thickened, remove pan off of the heat.

Step 14

Add in the ricotta cheese then whisk well incorporated, fluffy and whipped! You can enjoy it right away or use it with many different middle easter desserts (see the recommended desserts linked above this recipe card).

Step 15

Allow the ashta to cool for 20 minutes them refrigerate for 2-4 hours or over night until firm.

Step 16

In a small pot place the water, sugar, and blossom water. Stir until sugar dissolves. Bring the mixture to a boil and add the 2 tablespoons of lemon.

Step 17

Bring heat to low, for about 10-15 minutes.

Step 18

Drizzle syrup over your favorite desserts. The syrup will thicken once it comes to room temperature. Store simple syrup in an air-tight container, for at least 6 months.

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