Andy Montoya
Knafeh, also known as Kunafa, is a traditional Middle Eastern dessert. It is made with kadayif, cheese, and syrup. The cheese used in knafeh is typically Arabic cheeses like Akkawi, Nabulsia, Shelel, or Majdoula. These types of cheeses have an elasticity similar to mozzarella, but with a unique flavor profile. If you cannot find these cheeses, a blend of mozzarella and ricotta can be used instead. The pastry for knafeh is typically made with kataifi, which is a shredded phyllo dough that can be found in Middle Eastern grocery stores. To make knafeh, the cheese is layered between the kataifi pastry and soaked in a sweet sugar syrup, often scented with rose water or orange blossom. The dessert is then topped with crushed pistachios and served warm, with the cheese inside molten.
| Characteristics | Values |
|---|---|
| Traditional Cheese | Akkawi |
| Other Cheeses | Mozzarella, Ricotta, Arabic Cheeses like Nabulsi |
| Preparation | Soak in water for 2-6 hours to remove saltiness |
| Baking Time | 15-20 minutes |
| Baking Method | Stove |
| Layer | Underneath the crust |
| Texture | Stretchy, Oozy, Gooey |
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What You'll Learn
- Mozzarella and ricotta blends are a common substitute for knafeh cheese
- Akkawi cheese is the traditional choice, but it can be rubbery and lacks stretchiness
- Arabic cheeses like Nabulsi and Akkawi are salty and must be soaked in water for hours to remove the salt
- Clotted cream or thick crème fraîche can be used as substitutes for knafeh cheese
- Mozzarella is a common alternative to Arabic cheeses, but it is not considered authentic
Mozzarella and ricotta blends are a common substitute for knafeh cheese
Knafeh is a Middle Eastern dessert made with shredded phyllo dough, filled with cheese, and soaked in a scented sugar syrup. The traditional cheese used in knafeh is Akkawi, which has a unique flavour and elasticity similar to mozzarella. However, it can be challenging to find Akkawi cheese outside of the Middle East, and it may not provide the desired stretchiness.
When using mozzarella, it is essential to prepare it properly to achieve the best results. Some recipes suggest mixing the mozzarella with sugar before adding it to the pastry. This step can impact the final texture and flavour of the dessert. Additionally, mozzarella may require soaking in water to remove excess salt, similar to the traditional Akkawi cheese preparation.
While ricotta is not as commonly used as mozzarella, some recipes specifically call for its addition. Ricotta provides a softer and less elastic texture compared to mozzarella. It is important to note that the texture and flavour of ricotta can vary depending on the milk used and the production process.
In conclusion, mozzarella and ricotta blends are a viable option for those seeking to create a delicious knafeh dessert without access to traditional ingredients. The blend of cheeses provides a good balance of stretchiness and creaminess, contributing to the signature ooey gooey texture that knafeh is known for. With the right preparation and ingredients, knafeh can be successfully recreated in home kitchens, delivering a scrumptious and indulgent dessert experience.
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Akkawi cheese is the traditional choice, but it can be rubbery and lacks stretchiness
Knafeh is a Middle Eastern dessert that combines shredded phyllo dough strands (kataifi dough) with stretchy cheese, which is baked and then soaked in a lightly scented sugar syrup. The traditional cheese used in knafeh is Akkawi cheese. However, some people find that this cheese can be rubbery and lacks the desired stretchiness.
Akkawi cheese is a salty cheese that needs to be soaked in water for several hours before being used in knafeh to remove the excess saltiness. The length of time required to de-salt the cheese can vary depending on the salt content and the thickness of the cheese slices. While Akkawi cheese has a great flavour, it may not provide the desired level of stretchiness when used in knafeh.
There are two types of Akkawi cheese: Baladya or generic unspecified Akkawi, which has good flavour but does not stretch well, and Tchiki, which has better elasticity but is not as flavourful. Those seeking a stretchy cheese for their knafeh may be disappointed by the performance of Akkawi cheese, especially if they are using the Baladya variety.
As a result of the limitations of Akkawi cheese, some people choose to use other types of cheese in their knafeh, such as mozzarella or a blend of mozzarella and ricotta. These cheeses provide a stretchier texture while still maintaining the desired flavour profile. However, it is important to note that using substitute cheeses may take away from the authenticity of the knafeh dish.
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Arabic cheeses like Nabulsi and Akkawi are salty and must be soaked in water for hours to remove the salt
Knafeh is a Middle Eastern dessert made with shredded phyllo dough ( kataifi dough) and filled with cheese. It is then soaked in a scented sugar syrup and served hot or cold. The dessert is known for its ooey-gooey texture and stretchy cheese.
Arabic cheeses like Nabulsi and Akkawi are traditionally used in Knafeh. These cheeses are salty and must be soaked in water for hours to remove the excess salt. The de-salting process can take anywhere from 2 to 8 hours, depending on the salt content of the cheese and the thickness of the slices. It is recommended to change the water periodically to ensure effective de-salting.
The salty nature of Nabulsi and Akkawi cheeses is due to the preservation methods used. By removing the excess salt, the cheese becomes softer and more palatable for the dessert. Soaking the cheese also impacts the texture, making it stretchier and oozier, which is a desirable quality in Knafeh.
While Nabulsi and Akkawi cheeses are traditional, some recipes call for other types of cheese, such as mozzarella, ricotta, or a blend of the two. These cheeses are more readily available in some regions and can provide a similar stretchy and gooey texture when used in Knafeh.
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Clotted cream or thick crème fraîche can be used as substitutes for knafeh cheese
Knafeh is a traditional Middle Eastern dessert made with a "sweet cheese" or Nabulsi/ Akkawi. However, these options are not available everywhere. If you don't have access to a Middle Eastern grocery store, you can use Queso Fresco Casero or Queso Fresco, which is found at most grocery stores. If it contains salt, you will have to soak the cheese in water for at least 2 hours to drain it out. Another alternative is ricotta cheese.
If you can't find these options, clotted cream or thick crème fraîche can be used as substitutes for knafeh cheese. Clotted cream can be added to the cheese layer for a creamier, softer filling. It can also be used as a topping for the pastry. You can add a dollop of clotted cream to each portion before sprinkling with crushed pistachios.
Clotted cream is not the cheese used in knafeh. Kaymak, which is a type of clotted cream, can be added to the cheese used in knafeh or served on the side.
If you are unable to find clotted cream or crème fraîche, you can make them at home.
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Mozzarella is a common alternative to Arabic cheeses, but it is not considered authentic
Knafeh is a Middle Eastern dessert made with shredded phyllo dough, filled with cheese, and soaked in a scented sugar syrup. The traditional cheese used in Knafeh is Akkawi, which has an elastic texture similar to mozzarella. However, it has a unique flavour profile and is saltier, requiring it to be soaked in water for hours to remove the excess salt.
Mozzarella is a common substitute for Arabic cheeses in Knafeh, especially in Egypt, where Akkawi is not as stretchy. It is also a good alternative for those who do not have access to Middle Eastern grocery stores, as Mozzarella is more widely available. However, it is not considered authentic. While Knafeh made with Mozzarella may taste similar, it does not have the same ""oozability" and stringiness as Akkawi.
Some recipes also call for a blend of mozzarella and ricotta, which is another alternative for those who cannot find Akkawi. However, some people prefer ricotta over mozzarella as the latter hardens after cooling.
Ultimately, while mozzarella is a common and acceptable substitute, it does not provide the same authentic experience as Arabic cheeses like Akkawi or Nabulsi. These cheeses are known for their melting qualities and unique flavour profiles, making them the cheeses of choice for a traditional Knafeh.
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Frequently asked questions
Authentic Knafeh is typically made with Arabic cheeses like Akkawi, Nabulsia, Shelel, or Majdoula. These types of cheeses have an elasticity similar to mozzarella but a unique flavor profile.
Yes, mozzarella is a common substitute for the Arabic cheeses used in Knafeh. It is a more easily available alternative that gives a similar texture to the dessert. A blend of mozzarella and ricotta is also sometimes used.
Arabic cheeses like Akkawi and Nabulsia are quite salty, so they need to be soaked in water for a few hours, changing the water periodically, to remove the excess salt.
