Knaffeh is a traditional Arab sweet pastry made with layers of shredded phyllo dough (kadaifi) and sweet cheese (jibn, has a texture similar to halloumi) in sugar syrup. In sweets stores in the Middle East, knaffeh is usually baked in a large metal trays, and drizzled with orange color (food coloring) syrup.
This version is my own, and is cooked in a skillet. I use soft goat cheese and add arak (anise flavored liquor) in the sugar syrup drizzled at the end.
Goat cheese knaffeh with arak syrup, served with labneh ice cream
Course: DessertsCuisine: Arab, IsraeliDifficulty: Medium6
servings25
minutes10
minutes35
minutesYou need an ice cream machine to make the ice cream, but the pastry is tasty and wonderful without it as well.
You can find kataifi in the freezer isles of Middle Eastern markets and some kosher markets.
Arak is available at some liquor stores, or you can substitute with ouzo.
INGREDIENTS
- For the ice cream
1 lb. labneh cheese
¾ cup milk
½ cup honey
- For the syrup
1/2 cup sugar
1/2 cup water
2 tablespoons arak (see note above)
- For the knaffeh
8 oz. kataifi (shredded phyllo dough, see note above)
8 tablespoons melted butter
Oil spray for the skillet
6 oz. fresh goat cheese (chévre)
Grated zest of one orange
¼ cup shelled pistachio, finely chopped
DIRECTIONS
- Make the ice cream first (optional.) Make sure the bowl of the ice cream maker is chilled in the freezer overnight. Mix labneh, milk and honey in a large bowl, then transfer to the ice cream maker and follow manufacturer’s instructions to freeze it. Keep in the freezer until knaffeh is ready.
- Make the syrup by bringing sugar, water and arak to a boil in a small saucepan over high heat. Lower the heat and cook for 5 minutes.
- To make the knaffeh, gently mix the kataifi with the 6 tablespoons melted butter in a large bowl. Put 1 tablespoon butter in an 8” (or larger) non-stick skillet and arrange half the kataifi in an 8” round about 1/2” thick.
- Crumble the cheese over the kataifi, sprinkle the orange zest on top and cover with the rest of the kataifi.
- Put the skillet over medium heat and cook for about 5 minutes, until the kataifi begins to turn golden brown. Using a plate larger than the pan, flip the pastry into the plate and then slide it back to the skillet to cook the other side.
- Cook for another 5 minutes. Remove from the heat and pour the syrup evenly all over the pastry. you can now slide to to a serving platter or just serve straight from the skillet.
- Garnish with the chopped pistachio and serve immediately with a large scoop of labneh ice cream on top.
