LEBANESE KNEFEH

Knefeh can be described as a Lebanese cheesecake that’s enjoyed for breakfast or for dessert (or any time of day). Come to think of it, it’s actually quite well-rounded! Homemade knefeh is made of three layers. From my experience, layered desserts often have one star layer with other layers mostly there for support. Not with this recipe! It has a base of George Clooney, a layer of melted Leonardo DiCaprio, and finally a topping of Stanley Tucci. More specifically, the base is a sweet, milky porridge, the middle layer is a stringy you-can-never-have-too-much mozzarella, and the top is a butter-baked white bread crust. 

KNEFEH INGREDIENTS

• 10 slices of white, sliced milk bread, around 320 grams

• 225 grams of unsalted butter

• 400 grams shredded mozzarella cheese

• ¾ cup coarse semolina (* what is semolina at the bottom of the page)

• 3 cups full-fat milk

• 1 tablespoon granulated white sugar

• ½ teaspoon mastic gum nuggets (optional)

METHOD

• Preheat the oven to 170 degrees Celsius.

• Cut the bread slices into four equal pieces, and the butter into similar sized squares. 

• Process the bread and butter in two batches, so separate half the bread and butter in one batch and the other half in another batch. 

• In a food processor, add the first batch of bread and process until the bread transforms into smooth, even crumbs. While the food processor is on, incorporate the butter, square by square. After you add the last square, the dough should start pulling together into small clumps. Once the texture resembles clupy wet sand, turn off the food processor. Remove the dough and repeat for the second batch. 

• In a large round baking pan, 30cm in diameter, press the dough firmly into its base and into a thin, even layer. Bake for 10 minutes. Keep the oven on when you remove the dough.

• In a mortar, add the sugar and mastic nuggets and grind until the mastic nuggets turn into a fine powder. 

• While your crust is baking, add the milk and semolina to a deep saucepan and set your heat at medium-high. Stir continuously with a spatula, and after 5 -7 minutes, you will start to feel the liquid thicken as the semolina heats up. The liquid will turn from smooth and silky to thick and grainy. Keep stirring until the liquid starts to thicken into what looks like a loose porridge and begins to boil, around 10 -12 minutes. Add the mastic sugar and combine. Turn the heat off.

• Once the porridge is cooked, add the shredded mozzarella evenly over the cooked crust. 

• Pour the porridge over the mozzarella. Form a flat even layer ensuring the porridge covers all the mozzarella. 

• Bake for 20 minutes, or until the edges start pulling away from the pan and turn golden brown.   

• Invert the knefeh onto a serving dish and serve warm, topped with rosewater and orange blossom syrup.

ROSEWATER AND ORANGE BLOSSOM SYRUP INGREDIENTS 

• 1 cup granulated white sugar

• ½ cup water

• 1 teaspoon lemon

• 1 ½ tablespoon rosewater

• 1 ½ tablespoon orange blossom water

METHOD

• Add the water and sugar to a small deep saucepan with the heat set at medium-high. 

• When the sugar dissolves, add the lemon juice. This keeps the syrup from browning.

• Boil the sugar liquid for ten minutes while stirring occasionally. The texture will still be loose, but once it has cooled, it will thicken into syrup. Turn the heat off. 

• Add the rosewater and orange blossom water and combine. 

• Allow the syrup to cool before serving.

*WHAT IS SEMOLINA?

Semolina is a type of flour. It’s made from durum wheat, has a sunny beige hue, and is more textured than flour. You can find it in the flour aisle of your local supermarket sold either finely or coarsely milled. In Lebanese cuisine, it’s mostly used in desserts like ma’amoul and knefeh. 

Recipe, Photography, Food Styling, Prop Styling by: TALA SOUBRA

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