Andy Montoya
Knafeh is a traditional Middle Eastern dessert that combines sweetened cheese with shredded filo pastry, soaked in a sugar syrup. The dessert is believed to have originated in Nablus, Palestine, where it was made using local Nabulsi cheese. Knafeh is typically made with Arabic cheeses such as Akkawi, Nabulsia, Shelel, Majdoula, or a blend of mozzarella and ricotta. The cheese is often soaked in water to remove excess salt before being layered with the pastry and soaked in syrup.
| Characteristics | Values |
|---|---|
| Traditional cheese used | Akkawi, Nabulsia, Shelel, Majdoula, Nabulsi, goat or sheep cheese |
| Substitutes | Mozzarella, ricotta, clotted cream, creme fraiche, queso fresco |
| Preparation | Soak in water to remove saltiness, crumble or grate, mix with sugar |
| Baking | Baked in the oven, or cooked on the stovetop |
Explore related products
What You'll Learn
Traditional cheese for knafeh
Knafeh is a traditional Middle Eastern dessert made with a combination of cheeses, layered with crispy shredded phyllo pastry and soaked in sugar syrup. The dessert is believed to have originated in Nablus, Palestine, where it was made using local Nabulsi cheese.
There are two popular types of Knafeh: Na'ameh, which is made with ground semolina dough called farkeh, and Khishneh, which is made with shredded phyllo dough called kataifi. The type of cheese used in Knafeh can vary depending on the region and the recipe, but some of the most commonly used cheeses include:
- Akkawi: This is a type of Arabic cheese that is commonly used in Knafeh. It has an elastic texture similar to mozzarella and a unique flavour profile. Akkawi cheese is available at most Middle Eastern grocery stores and even some Costco locations. However, it is important to soak the cheese in water to remove the excess salt before using it in the recipe.
- Nabulsi: Nabulsi cheese is a traditional Palestinian cheese made from a combination of goat and sheep milk. It has a rich and creamy texture that complements the sweetness of the pastry and the aromatic syrup in Knafeh.
- Mozzarella: While not a traditional choice, some modern recipes call for a blend of mozzarella and ricotta cheese as a substitute for the traditional Arabic cheeses. Fresh mozzarella can be cubed and added to the dessert, while grated pizza mozzarella can be soaked in water to remove the salt before being used in the recipe.
Other cheeses that can be used in Knafeh include Shelal, Majdoula, Queso Fresco, and clotted cream or thick Creme Fraiche as a substitute for kymak, the traditional cheese used.
Cheese Secrets Behind Chick-fil-A's Waffle Fries
You may want to see also
Substitutes for knafeh cheese
Knafeh is a delicious Middle Eastern dessert with a crispy shredded phyllo pastry and sweet cheese soaked in sugar syrup. The authentic knafeh Na'ameh is made with Arabic cheeses like Akkawi, Nabulsia, Shelel, and Majdoula. However, these cheeses can be hard to find outside the Middle East, so what substitutes can be used for the cheese in knafeh?
Mozzarella is a common substitute for the cheese in knafeh. Its elasticity is similar to that of the traditional Arabic cheeses, but it has a different flavour profile. Fresh mozzarella can be sliced and then have the excess moisture removed. It can also be blended with ricotta, which is another substitute for knafeh cheese. However, these blends will produce a saltier dessert.
If you are using a replacement cheese that contains salt, such as Queso Fresco, it should be soaked in water for at least two hours to remove the saltiness. It can then be sliced and placed between paper towels with a weight on top to remove the excess moisture.
Other substitutes for the cheese in knafeh include clotted cream or thick creme fraiche. These can be served on the side or added to the cheese.
Cheese-Smothered Smash Burgers: A Match Made in Heaven
You may want to see also
Removing saltiness from knafeh cheese
Knafeh, a delicious Middle Eastern dessert, is made with crispy shredded phyllo pastry and sweet cheese soaked in sugar syrup. The cheese used in knafeh is typically Arabic cheeses like Akkawi, Nabulsia, Shelel, Majdoula, or Nabulsi. These cheeses are loaded with salt for preservation and need to be desalted before using them in knafeh.
To remove the saltiness from the cheese, follow these steps:
- Thinly slice the cheese: Use a sharp knife to thinly slice the cheese into small pieces or 1/4" slices. The smaller the pieces, the more surface area there is for the salt to be removed.
- Soak in lukewarm water: Place the sliced cheese in a bowl and cover it with lukewarm tap water. Let it soak for 2 to 6 hours, changing the water every 30 minutes to 1 hour, until the cheese is no longer salty to taste. The amount of soaking time will depend on the cheese's salt content. For some cheeses, such as Akkawi and Nabulsi, you may need to soak them for up to 6-8 hours.
- Drain and squeeze: After soaking, drain the cheese through a colander and use your hands or the back of a spoon to squeeze out any excess liquid.
- Crumble and mix the cheese: If you are using multiple types of cheese, crumble them together with your hands or in a food processor to evenly combine them.
- Set aside to release excess moisture: Place the crumbled cheese in a colander and set it aside to release any remaining excess moisture while you prepare the rest of the knafeh.
It is important to note that different cheeses may have different desalting rates, so it is recommended to soak them in separate bowls and taste them periodically to ensure they are no longer salty. Additionally, if you are using a salty replacement cheese such as Queso Fresco, you can follow a similar process of soaking and draining before using it in your knafeh recipe.
Cheese for Birria: Melty, Gooey, and Delicious
You may want to see also
Explore related products
Cheese elasticity and stretchiness
Knafeh, a Middle Eastern dessert, consists of a vermicelli-like pastry soaked in syrup and layered with cheese. The cheese used in Knafeh is ideally stretchy and gooey. The elasticity and stretchiness of cheese is an important factor in determining its suitability for dishes like Knafeh.
On the other hand, cheeses with very low or very high acid levels tend to have poorer meltability and stretchiness. Cottage cheese, chèvre, and feta are examples of cheeses that get soft when heated but do not melt or stretch well due to their high acid content. Low-acid cheeses, such as Juustoleipa and Latin American varieties, have high calcium levels that prevent them from melting and stretching easily.
Some cheeses used in Knafeh, such as Akkawi and Nabulsia, have an elasticity similar to mozzarella but a unique flavor profile. However, some people have found that these cheeses can be rubbery and not as stretchy as expected. Shelel, a type of cheese commonly used in Knafeh, is known for its stretchiness and can be combined with Akkawi to improve both flavor and texture.
The stretchability of melted cheese can be measured using tests such as the Utah State University stretch test, where cheese is pulled upwards from a reservoir of melted cheese to determine its stretch profile. Other parameters, such as melt strength, stretch length, and stretch quality, are also defined to characterize the stretchability of cheese.
Velveeta Cheese: Ultimate Guide to Using It
You may want to see also
How to assemble knafeh
Knafeh is a traditional Arabic dessert with many variations in neighbouring countries. It is believed to have originated in Nablus, Palestine, where it was made using local Nabulsi cheese. It is a Middle Eastern sweet cheese dessert that combines shredded phyllo (kataifi), cheese, and lightly scented syrup.
Step 1: Prepare the baking tray
Line your baking tray with plastic wrap. You can use any kind of oven baking pan that is large enough for all the ingredients. Make sure the height of the knafeh after layering is less than 1 inch.
Step 2: Assemble the kunafa
Mix the melted ghee with the knafeh food colouring, and add it to the kataifi. Using your hands, mix thoroughly to coat all strands with ghee.
Step 3: Add the first layer of kataifi
Spread half of the kataifi evenly in the baking tray. Press the kataifi using the bottom of another pan, a cup, or a smaller plate. Press down and along the sides of the pan to create a compacted layer.
Step 4: Add the cheese layer
If you are using sweet cheese, grate it and spread it evenly on top of the first layer of kataifi. Make sure to leave an edge of about half an inch. If you are using a replacement for sweet cheese, such as Queso Fresco, soak the cheese in water for at least 2 hours to remove the saltiness. Then, slice the cheese into thin pieces and place them between paper towels to absorb excess moisture.
Step 5: Add the second layer of kataifi
Spread the remaining kataifi on top of the cheese, pressing down lightly with your fingertips to form an even layer.
Step 6: Bake and serve
Bake the knafeh in a preheated oven at 350F for 40-45 minutes until the top is golden brown. Set it aside to cool for 10 minutes, then invert it onto a serving platter. Pour the syrup over the knafeh, letting it soak and rest for 10-15 minutes. Garnish with crushed or ground pistachios. Knafeh is best served warm, so the cheese inside is molten.
Explore Queso Fresco: The Ultimate Crumbling Cheese
You may want to see also
Frequently asked questions
Traditionally, Knafeh is made using Arabic cheeses like Akkawi, Nabulsia, Shelel, Majdoula, or Nabulsi. However, you can also use a blend of mozzarella and ricotta or mozzarella soaked in water with fresh mozzarella.
Akkawi cheese can be found at Middle Eastern grocery stores and some Costco locations.
Yes, Akkawi cheese is typically soaked in water to remove excess salt before it is used in Knafeh.
Other acceptable substitutions for the cheese in Knafeh include Queso Fresco, mozzarella, ricotta, or clotted cream.
Leftover Knafeh can be stored in an airtight container in the fridge for up to 3-4 days. It can also be frozen for up to three months and then reheated in the microwave or oven when desired.
