Warm Palestinian Knafeh - Simple & Original
Who doesn't love the sweet and salty temptation of a warm Palestinian Knafeh? This traditional dessert, often called the queen of Arab sweets, enchants with its crispy texture of shredded pastry and the irresistibly stretchy, molten core. As a little kitchen lover with a passion for authentic flavors, I promise you that this Knafeh is quick to make and absolutely foolproof if you take the time for fresh ingredients. The combination of buttery pastry, mild cheese, and the floral-sweet orange blossom syrup is simply divine. It's the perfect soul food for a special moment at home. I have adapted the recipe so you don't need complicated mixes, but can prepare everything naturally yourself. Grab your pan and let's make this oriental dream come true together. It is truly child's play to harmonize the ingredients until the cheese pulls perfectly and the pastry forms a golden-yellow, crispy crust. You will love the scent of orange blossoms in your kitchen, I promise!
Ingredients
Preparation
First, prepare the syrup: Bring water (50 ml) and sugar (60 g) to a boil in a small pot until it thickens slightly, then remove from heat and stir in orange blossom water (1 tsp).
Carefully melt the butter (50 g) and shred the Kadaif noodles (100 g) finely with your fingers, then mix them evenly with the melted butter.
Place half of the buttered noodles (100 g) into a small pan and press down lightly.
Shred or coarsely grate the mozzarella (150 g) and distribute it evenly over the noodles in the pan, leaving a small edge.
Place the remaining noodles (100 g) on top of the cheese as a cover and press down lightly.
Bake the bottom over medium heat for about 5-7 minutes until golden brown, then carefully flip the Knafeh and bake the other side for about 5 minutes until crispy.
Invert the finished, hot Knafeh directly from the pan onto a plate, drizzle generously with the prepared syrup, and garnish with pistachios (1 tbsp).
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