Cheese In Knafeh: Exploring The Traditional Levantine Dessert

Knafeh is a traditional Middle Eastern dessert that combines shredded filo/phyllo pastry strands (also called kataifi pastry) with a stuffed cheese filling. The pastry is soaked in syrup and layered with a certain type of cheese, then coated in, for example, a pistachio coating. The most common types of cheese used in Knafeh are Nabulsi or Akkawi, which are rich and creamy and complement the sweetness of the pastry and the aromatic syrup. However, these cheeses are not always easy to find, so some recipes call for a blend of mozzarella and ricotta, or mozzarella on its own.

What is the best substitute for traditional Nabulsi or Akkawi cheese?

Knafeh is a Middle Eastern dessert made with layered pastry and sweet cheese soaked in syrup. The cheese traditionally used in Knafeh is Akkawi or Nabulsi cheese. However, these can be hard to find outside of the Middle East, so several substitutes can be used.

One option is Queso Blanco, a Spanish cheese with a mild, slightly sweet flavour and a crumbly texture. It has a softer, more pliable texture than Akkawi cheese, and it is also less tangy, so additional seasonings may be needed. Another option is paneer, a fresh cheese from India with a similar texture and flavour profile to Queso Blanco. Like Queso Blanco, paneer does not melt easily, so it works best when added to dishes at the end of cooking.

Halloumi is another potential substitute. This Cypriot cheese has a high fat content, giving it a rich, creamy texture, and a slightly salty and sour flavour. It is also relatively mild, making it a good option for those who do not like strong cheeses.

Feta cheese can also be used in place of Akkawi or Nabulsi cheese. It has a similar taste and texture but is slightly milder and less salty. Finally, ricotta can be used as a substitute for Akkawi cheese. It has a mild flavour and a slightly grainy texture. When using ricotta, it is important to note that it is less salty and tangy than Akkawi cheese, so additional salt and lemon juice or vinegar may need to be added to the dish.

While these substitutes may not provide the exact same taste and texture as Akkawi or Nabulsi cheese, they can still be used to create a delicious Knafeh dessert.

How do you desalt Akkawi cheese?

To desalt Akkawi cheese, you will need to remove the cheese from its brine solution and soak it in fresh water. The amount of time this takes will depend on how salty the cheese is and how much brine you want to remove. It is recommended to cut the cheese into thin slices or squares and cover it with cold water for anywhere from 2 to 8 hours, changing the water periodically. This process can be done overnight, but the cheese should be refrigerated if you choose to do this. The cheese is ready when it is no longer salty to the taste.

It is important to note that desalinating the cheese will change its flavour and texture, so it may not taste the same as it did before. The cheese may become less salty, but it may also become softer and less firm. You may want to experiment with different soaking times to find the right balance of saltiness and texture that you prefer.

What is the best way to melt the cheese?

Knafeh is a Middle Eastern dessert that combines shredded filo pastry with a sweet, stretchy cheese, baked and then soaked in a scented sugar syrup. The cheese is typically a combination of goat and sheep cheese, such as Nabulsi or Akkawi, which provides a rich and creamy element to the dessert. However, these cheeses are not always readily available, so alternatives such as mozzarella, ricotta, mascarpone, or a combination of these are often used.

When it comes to melting the cheese for knafeh, there are a few important steps to ensure the best results:

Soaking the Cheese

As many of the alternative cheeses are salted, it is important to soak them in water to remove the excess salt. This process can take anywhere from 2 hours to overnight, depending on the salt content of the cheese. Be sure to change the water regularly during this process.

Preparing the Cheese

After soaking, the cheese should be drained and any excess moisture removed using paper towels or a clean cloth. The cheese can then be thinly sliced or shredded. If using a combination of cheeses, they can be mixed or layered separately.

Baking the Knafeh

The baking method is crucial to achieving the perfect melted cheese in knafeh. While some recipes call for baking in the oven, traditional knafeh is cooked on the stovetop. This ensures that the pastry becomes crispy without overcooking the cheese.

Place the knafeh over medium heat, ensuring that the flame covers only half of the pan's bottom to prevent the centre from burning. Continuously rotate the pan using tongs and oven mitts to ensure even baking. As the cheese melts, pat it with a clean cloth to absorb any released moisture, as this can make the crust soggy.

Bake until the edges of the crust turn deep golden brown and the cheese is almost melted, which should take around 10 to 15 minutes.

Final Steps

Once baked, remove the knafeh from the heat and let it rest for a few minutes to allow the cheese to finish melting. You can then flip it onto a serving platter and generously soak it with the scented sugar syrup. Garnish with chopped pistachios and serve warm, as this is when the cheese is at its gooey best.

So, to summarise, the best way to melt the cheese for knafeh is to start by soaking any salted cheeses to remove excess salt, then preparing the cheese by draining and removing moisture. The knafeh should be baked on the stovetop to ensure even cooking and to prevent the cheese from hardening. Finally, allow the cheese to rest and finish melting before serving the knafeh warm with the syrup and garnishes.

What is the best way to store leftover knafeh?

Knafeh is a Middle Eastern dessert made with shredded filo dough and a sweet cheese filling, topped with a rose water-flavoured syrup. It is typically made with akkawi cheese, but mozzarella and ricotta are common substitutes.

How to Store Leftover Knafeh:

Leftover knafeh should be stored in an airtight container in the refrigerator. It can be kept for up to 3-4 days.

How to Reheat Knafeh:

The best way to reheat knafeh is in the oven so that it doesn't lose its crisp texture. Preheat the oven to 350°F and place the knafeh on a baking sheet. Cover it loosely with aluminium foil to prevent the top from burning and heat for about 10-15 minutes, or until it's warmed through.

Alternatively, you can reheat knafeh in the microwave for 30 to 60 seconds.

What are the best toppings for knafeh?

Knafeh, a traditional Middle Eastern dessert, is a sweet and salty treat with a crunchy topping. The best toppings for knafeh include nuts, such as crushed pistachios, and dried fruits.

Knafeh is typically garnished with crushed pistachios, adding a delightful crunch to the dessert. However, other nuts like almonds and walnuts can also be used. For those with nut allergies, dried fruits such as raisins or dried cranberries can be used as a substitute.

While the traditional topping for knafeh is crushed pistachios, modern twists include adding other nuts or drizzling chocolate over the dessert. The versatility of knafeh allows for customisation to suit different tastes and dietary requirements.

In addition to the toppings, knafeh is often served with Arabic coffee or mint tea to complement its rich, buttery taste.

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