Introduction
Have you ever taken a bite of something that made your taste buds dance with joy? That’s what happens when you savor Knafeh Bel Jebneh, a delightful dessert that combines sweet and savory flavors in an unforgettable way. Originating from the rich cultural tapestry of the Middle East, Knafeh Bel Jebneh is a beloved dish made primarily from thin noodle-like pastry and creamy cheese. Its unique blend of textures—crispy on the outside, gooey on the inside—captures the hearts of many.
This traditional dish is often enjoyed during celebrations, family gatherings, and special occasions. In this article, you’ll discover how to make Knafeh Bel Jebneh at home, explore its essential ingredients, and learn about some delicious variations you can try. Whether you are a seasoned cook or a kitchen novice, this recipe will guide you every step of the way, ensuring your Knafeh is nothing short of perfection.
Ingredients
Here’s a rundown of what you’ll need to create this mouthwatering dish. Each ingredient plays a vital role in crafting the perfect Knafeh Bel Jebneh.
| Ingredients | Measurements | Description |
| Kunafa dough | 500g | Thin noodle-like pastry that forms the crispy outer layer of Knafeh Bel Jebneh. |
| Unsalted cheese | 300g | Traditionally, Akkawi or mozzarella cheese is used for that wonderful gooey texture. |
| Butter | 150g | Melted to blend with the kunafa for added richness and flavor. |
| Granulated sugar | 200g | Sweetens the dish, balancing the savory flavors of the cheese. |
| Water | 250ml | Used to make the sugar syrup that coats the finished Knafeh. |
| Rose water | 1 tablespoon | Adds a beautiful floral aroma to the syrup. |
| Pistachios (optional) | 50g, crushed | Sprinkle for garnish, bringing a lovely crunch and color to your dish. |
Step-by-Step Instructions
Making Knafeh Bel Jebneh at home might seem daunting, but follow these simple steps, and you’ll wow everyone at the dinner table!
Step 1: Prepare the Dough
Start by preheating your oven to 180°C (350°F). Next, take the kunafa dough and shred it into smaller pieces. This helps it cook evenly. In a large mixing bowl, pour the melted butter over the dough, ensuring every strand is coated. This step is crucial for that crispy texture you want in your Knafeh Bel Jebneh!
Step 2: Prepare the Cheese Filling
While the dough is soaking in butter, take your cheese and soak it in warm water for about 30 minutes. This softens it and removes excess salt. Drain the cheese, then mix it in a bowl until it’s stretchy. If you’re using mozzarella, you’ll find it blends beautifully!
Step 3: Assemble the Knafeh
Spread half of the buttered kunafa dough into a greased 9-inch baking dish, pressing it down firmly. Then, evenly distribute the cheese mixture over the dough. Now, cover it with the remaining kunafa, pressing down gently. This layering creates that delicious cheesy core that surprises with every bite.
Step 4: Bake to Perfection
Slide your assembled Knafeh into the preheated oven and bake for about 30-40 minutes or until it turns golden brown. The aroma will fill your kitchen, making it hard to resist peeking!
Step 5: Create the Sugar Syrup
While your Knafeh is baking, prepare the sugar syrup. In a saucepan, combine sugar and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Add rose water at the end, allowing the syrup to infuse with that delicate fragrance.
Step 6: Serve and Enjoy!
Once the Knafeh is golden and baked, remove it from the oven. Immediately pour the syrup over the hot Knafeh, letting it seep into the layers. Allow it to sit for a few minutes. Top with crushed pistachios for an extra touch of flavor and texture. Serve warm and enjoy this traditional dessert with your family and friends!
Pro Tips
1. **Use Fresh Ingredients**: Fresh kunafa dough yields a flaky texture. If you have a local Middle Eastern store, it’s worth it to buy it there instead of the supermarket.
2. **Experiment with Cheese**: If you can’t find Akkawi cheese, mixing mozzarella with a touch of ricotta can create a similar stretchy texture.
3. **Don’t Skip the Syrup**: Pouring the syrup while the kunafa is hot allows it to soak in flavors, creating that delightful sweetness throughout.
4. **Serve with Ice Cream**: Pair your Knafeh Bel Jebneh with vanilla ice cream for an exquisite dessert experience.
5. **Storage Tip**: If you have leftovers, store them covered in the fridge. Reheat in the oven for the best texture.
Nutritional Information
Here’s what you can expect in terms of nutrition per serving (based on 10 servings):
| Nutrient | Amount |
| Calories | 350 |
| Protein | 8g |
| Carbohydrates | 50g |
| Saturated Fats | 10g |
| Fiber | 1g |
| Cholesterol | 30mg |
| Sugars | 20g |
| Fat | 15g |
FAQs
What is the best way to store Knafeh Bel Jebneh?
To keep it fresh, store Knafeh Bel Jebneh in an airtight container in the fridge. Reheat it in the oven for the best texture.
Can Knafeh Bel Jebneh be made vegan or gluten-free?
Yes! For a vegan version, use plant-based cheese and vegan butter. To make it gluten-free, substitute traditional kunafa with gluten-free pastry options available in stores.
What are the best side dishes to serve with Knafeh Bel Jebneh?
Knafeh pairs well with a side of fresh fruit, mint tea, or even a scoop of yogurt to balance the sweet flavors.
How long does it take to prepare Knafeh Bel Jebneh?
The preparation usually takes about 30 minutes, with an additional 40 minutes for baking, making the total time about 70 minutes.
Can I freeze Knafeh Bel Jebneh for later?
Yes, you can freeze it! Just make sure to cover it well. Thaw it in the fridge before reheating in the oven.
Can I adjust the sweetness of the Knafeh?
Absolutely! Feel free to reduce the sugar in the syrup to suit your taste.
What can I substitute for rose water?
If you don’t have rose water, orange blossom water can provide a lovely alternative. Just use it sparingly, as it’s quite potent!
Is Knafeh Bel Jebneh good for special occasions?
Definitely! Knafeh Bel Jebneh’s rich flavors and impressive presentation make it a fantastic dessert for weddings, holidays, or family gatherings.
