Recipe of Ultimate Semolina and cheese cake - knafeh bi jibneh

Semolina and cheese cake - knafeh bi jibneh Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Popular throughout the Levant, this syrup-soaked cheese dessert is commonly encased with kataifi pastry, but this recipe from Sydney's modern Lebanese restaurant Embers Mezze Bar uses a crushed Corn Flakes and semolina mixture instead. Basbousa is a traditional Egyptian - middle eastern sweet cake.

Here is the best “Semolina and cheese cake - knafeh bi jibneh” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Semolina and cheese cake - knafeh bi jibneh

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

It is a syrup soaked cheese pastry.Some say it dates back to the Ottoman Empire.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 step by step

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.Arabic Walnut-filled Knafeh Dessert With Semolina Flour, All Purpose Flour, Sugar, Butter, Water, Butter, Chopped Walnuts, Sugar, Cinnamon, Sugar A Brief History Of Kunafa Kunafa is a well-known Arabic dessert.

I use a light weight aluminum cake pan and.Baked Semolina Cake Recipes on YummlyRicotta Cheese And Semolina Cake, Honey Drizzled Semolina Cake / Semolina Cake, Semolina Cake.Combine everything but the three cheeses, and beat on medium speed of an electric mixer to make a soft, smooth dough.It may or may not clear the sides of the bowl; either way is just fine.