Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, semolina and cheese cake - knafeh bi jibneh. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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. Great recipe for Semolina and cheese cake - knafeh bi jibneh. A warm two-layer dessert made of semolina dough and unsalted cheese, baked and served with sugar syrup.
Semolina and cheese cake - knafeh bi jibneh is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Semolina and cheese cake - knafeh bi jibneh is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook semolina and cheese cake - knafeh bi jibneh using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Semolina and cheese cake - knafeh bi jibneh:
- Get 500 g knafeh dough, or mafroukeh
- Prepare 500 g akkawi cheese, if available, or any other unsalted white cheese like mozzarella
- Get 1/2 cup fine semolina, ferkha flour
- Get 200 g butter
- Take - For the sugar syrup:
- Prepare 2 1/2 cups sugar
- Get 1 1/2 cups water
- Take 1 teaspoon rose water
- Prepare 1 teaspoon lemon juice
- Take 1 teaspoon orange blossom water
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. For these Fatayer bi jibneh you can also use Feta for the filling, and even mix Akkawi and Halloumi together.
Steps to make Semolina and cheese cake - knafeh bi jibneh:
- To get a completely unsalted cheese, soak in water for 24 hr. Make sure to change the water 4 to 5 times.
- 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.
- 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.
- Cut the cheese in small cubes and place them in a saucepan over medium heat. Stir until the water oozes out. Discard the water.
- 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.
- 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.
- Cut the knafeh into square pieces and serve warm with sugar syrup.
If you don't like egg wash, many people For the filling: when using akkawi cheese, slice it and soak in water for a couple of hours to reduce the salt. Pat dry the cheese slices and process in a. Jibneh Arabieh (or Jibni) is a semi-hard white cheese found throughout the Middle East. It is particularly popular in Egypt and the Arabian Gulf area. Locals fry it up in the pan and serve it with sunny side up.
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