The Best Kunafa (Knafeh)

Por The Cooking Foodie · 75 min

Ingredientes

Modo de preparo

1. Make the syrup: combine sugar and water in a small pan, bring to a boil over medium heat, stirring until the sugar dissolves. Lower the heat and simmer 5 to 6 minutes until slightly thickened. Stir in lemon juice and rose water, then let it cool completely.
2. If the kataifi is frozen, thaw it fully. Loosen the strands with your fingers, pour over the melted butter and mix until every strand is coated.
3. Mix the ricotta and mozzarella in a small bowl until well combined.
4. Melt 1 tablespoon butter in a 9-inch non-stick pan over medium heat. Spread half the kataifi across the bottom and press gently with a spatula.
5. Spread the cheese over the kataifi, leaving a 1 cm border. Cover with the rest of the kataifi, press down to make a smooth top and seal the edges.
6. Cook over medium heat about 5 minutes until the bottom is golden. Cover the pan with a large plate, flip the knafeh onto it, add 1 tablespoon butter to the pan, slide the knafeh back in and cook another 5 minutes until golden and crisp.
7. Take off the heat, pour the cooled syrup over the hot knafeh, to taste. Move to a serving plate, scatter chopped pistachios on top and serve warm.

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