|Knafeh with Cheese|
Preparation time: 10 minutes
Serves: 10 people
250 gram Knafeh dough
1/2 cup butter, melted
500g fresh mozzarella cheese, cut into halves and frozen
100 grams milk
Pinch of salt
2 cups sugar
1 1/2 cup water
A few drops of lemon juice
1 teaspoon blossom water
2 teaspoon rose water
any edible flowers
To prepare the Syrup:
Boil sugar and water in a sauce pan. Add drops of lemon juice. Let the mixture boils on low heat for about 20 minutes. Add blossom water and rose water. Strain the mixture and set aside to cool.
To prepare Kunafa:
Preheat panggangan at 200 °C.
Mix milk, butter and a pinch of salt.
Divide kunafa into smooth strands about 13 cm long. Spread part of the kunafa dough.
Brush kunafa with butter and milk. Wrap a piece of the frozen mozzarela cheese with kunafa and form it like a ball.
Put kunafa in a muffin or tart pan. Repeat the process until the pan is filled with kunafa then pour a little of butter and milk on top.
Place another pan filled with chickpeas of beans over the kunafa pan.
Bake for 20 minutes until gaining a little color of golden brown.
After 10 minutes, remove the pan which is filled with chickpeas or beans.
Continue baking for another 10 minutes.
Pour cold syrup over hot knafeh. Let it rest for 5 minutes.
Sprinkle with pistachio powder and garnish with edible flowers. Serve hot