Hi everyone, I hope you are having an incredible day. Today, we’re going to make a distinctive dish, semolina and cheese cake - knafeh bi jibneh. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Semolina and cheese cake - knafeh bi jibneh is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Semolina and cheese cake - knafeh bi jibneh is something that I’ve loved my entire life. They’re nice and they look fantastic.
Semolina and cheese cake - knafeh bi jibneh. Sometimes referred to as knafeh jibneh (jibneh is Arabic for "cheese"), the sweet treat is traditionally cooked in a tray over an open fire until the buttery dough forms a crisp crust and the cheese has melted. Popular throughout the Levant, this syrup-soaked cheese dessert is commonly encased with kataifi pastry, but this recipe from Sydney's modern Lebanese restaurant Embers Mezze Bar uses a crushed Corn Flakes and semolina mixture instead.
To get started with this particular recipe, we have to prepare a few components. You can cook semolina and cheese cake - knafeh bi jibneh using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Semolina and cheese cake - knafeh bi jibneh:
- 500 g knafeh dough, or mafroukeh
- 500 g akkawi cheese, if available, or any other unsalted white cheese like mozzarella
- 1/2 cup fine semolina, ferkha flour
- 200 g butter
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- For the sugar syrup:
- 2 1/2 cups sugar
- 1 1/2 cups water
- 1 teaspoon rose water
- 1 teaspoon lemon juice
- 1 teaspoon orange blossom water
Knafeh A flat platter usually made with semolina dough(farek) and a filling of melted gooey cheese or clotted cream. It is baked to golden brown and drizzled with sugar syrup. Conventionally, knafeh is made using Akkawi cheese that needs to be soaked to desalt it, alternatively, mozzarella can be used. Our semolina cake recipes are deliciously easy to make, yet uniquely impressive.
Steps to make Semolina and cheese cake - knafeh bi jibneh:
- To get a completely unsalted cheese, soak in water for 24 hr. Make sure to change the water 4 to 5 times.
- To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
- Spread the knafeh dough in a 35 cm diameter baking pan forming a layer of around 1.5 cm in thickness. Bake the dough in the oven at medium heat, until the bottom and the side of the dough turn golden in color.
- Cut the cheese in small cubes and place them in a saucepan over medium heat. Stir until the water oozes out. Discard the water.
- Add in the fine semolina and ½ cup of the syrup and mix. When the cheese mixture starts boiling, remove from heat and pour over the baked knafeh dough.
- Place a large serving tray over the knafeh pan and turn the pan upside down. Let the knafeh drop on the serving tray while slowly removing the pan.
- Cut the knafeh into square pieces and serve warm with sugar syrup.
Semolina cakes have a lovely texture that is distinctly different than cakes make with plain flour. Find recipes for Greek semolina cake, orange semolina cake and more. Pour half the syrup over cake. Turn out on to a plate. Semolina is the heart of the durum wheat kernel, separated during processing.
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