Knafeh

Ingredients

• 300 grams kadayif noodles
• 250 grams ricotta cheese
• 1 cup milk
• 4 tablespoons semolina
• 2 tablespoons sugar
• 4 heaping tablespoons chopped pistachios
• half cup water
• 1 cup sugar
• 1 teaspoon rose water
• 2 tablespoons melted butter

Preparation

Note: Knafeh has several variations. Here in the Galilee, people traditionally make it with a special goat cheese that is not always easy to find. The recipe shown here is our family version. You can also use cottage cheese, but then it has a strong cheesy flavor, which may not bother everyone.

Separate the kadayif noodles with your hands, or with two forks.
Drizzle melted butter or butter spray over the noodles.
Divide the noodles in half.
Line a baking dish with one half of the kadayif noodles, and press them firmly into the dish.
Cook the milk, semolina and two tablespoons of sugar until it thickens.
Mix the cooked semolina with the cheese, and spread it over the noodles in the dish.
Cover the cheese with the second half of the noodles, and press gently.
Bake at 200 degrees for 25 minutes, until golden brown.
Pour the sugar syrup over the pastry. It is essential that either the syrup or the pastry is hot during this step.
Sprinkle with ground pistachios.