If you’ve never tried Knafeh Bi Ashta, then you’re missing out on one of the most decadent and delightful desserts that the Middle East has to offer. This traditional treat is a sumptuous combination of crispy pastry soaked in syrup and creamy, luscious ashta filling that melts in your mouth. Knafeh Bi Ashta hails from Arab countries, particularly Lebanon and Palestine, where it is often enjoyed during special occasions or as a sweet indulgence to share with loved ones. With its unique blend of flavors and textures, Knafeh Bi Ashta is beloved by many and is sure to win over anyone with a sweet tooth. In this article, you will learn about the essential ingredients for Knafeh Bi Ashta, step-by-step instructions on how to make it at home, variations to try, and some pro tips to enhance your culinary journey.
Ingredients
| Ingredient | Measurement | Description |
|---|---|---|
| Kunafa dough | 400 grams | This finely shredded pastry creates a crunchy base for Knafeh Bi Ashta, providing the signature texture of the dish. |
| Unsalted butter | 200 grams | Melting this buttery goodness helps bind the dough together while adding a rich flavor. |
| Milk | 2 cups | Fresh milk contributes creaminess to the ashta filling, making it velvety smooth. |
| Cornstarch | 4 tablespoons | This thickening agent gives the ashta its desired creamy consistency, ensuring it holds together beautifully. |
| Sugar | 1 cup | Sweetens the ashta filling and balances the flavors of the dish perfectly. |
| Rose water | 1 tablespoon | This aromatic addition imparts a delightful floral flavor to the Knafeh Bi Ashta. |
| Pistachios (crushed) | 1/2 cup | These nuts provide a crunchy topping and a pop of color, enhancing the dessert’s appeal. |
| Sugar syrup | 1 cup | A sweet soak that needs to be prepared in advance, adding moisture and sweetness to your Knafeh. |
Step-by-Step Instructions
- Prepare the Sugar Syrup: In a saucepan, combine 1 cup of sugar with 1 cup of water. Bring to a boil, stirring occasionally until the sugar dissolves completely. Once it reaches a simmer, add a splash of lemon juice and a tablespoon of rose water to infuse the syrup with aromatic flavors. Let it cool.
- Prepare the Ashta Filling: In a medium saucepan over medium heat, combine the milk, sugar, and cornstarch. Stir constantly until it thickens—this will take around 10-15 minutes. Once thickened, stir in the rose water and cook for another 2 minutes. Remove from heat and let it cool.
- Prepare the Kunafa Dough: While the ashta is cooling, preheat your oven to 180°C (350°F). In a large bowl, melt the unsalted butter and add the kunafa dough. Mix well, ensuring all strands are coated with butter. This step is crucial for a crunchy texture.
- Assemble the Knafeh: Divide the kunafa mixture in half. Press half into the bottom of a greased baking dish, creating a firm base. Spread the cooled ashta filling evenly over this layer, then cover it with the remaining kunafa dough. Be sure to press down gently to form an even surface.
- Bake to Perfection: Place the dish in the preheated oven and bake for about 30-40 minutes, or until the top turns golden brown and crispy. Keep an eye on it as cooking times may vary based on your oven.
- Final Touch: Drizzle Syrup: Once baked, remove the Knafeh from the oven and immediately pour the cooled sugar syrup over it. Let it soak for about 15 minutes for optimal sweetness.
- Serve and Garnish: Once fully soaked, cut the Knafeh Bi Ashta into squares. Garnish with crushed pistachios for added crunch and flavor. Serve warm with an extra drizzle of syrup if desired!
Pro Tips
- Control the Crunchiness: For extra crunch, you can bake the kunafa a bit longer until it’s deeply golden. Just be careful not to burn it.
- Make It Ahead: Knafeh Bi Ashta tastes even better the day after it’s made, as the flavors meld beautifully. Store it in the refrigerator and reheat before serving.
- Experiment with Flavors: Add a sprinkle of cinnamon or a touch of orange blossom water to the ashta for a twist on the classic flavor.
- Customize Your Sweetness: Adjust the sugar in the syrup based on your personal preference. You can always add less sugar for a less sweet version.
- Be Mindful of the Temperature: Remember to pour the syrup over the Knafeh while it’s hot and the syrup should be at room temperature to achieve the perfect soaking effect.
Nutritional Information
| Nutrient | Per Serving (1 piece) |
|---|---|
| Calories | 350 |
| Protein | 5g |
| Carbohydrates | 55g |
| Saturated Fats | 10g |
| Fiber | 1g |
| Cholesterol | 25mg |
| Sugars | 30g |
| Fat | 15g |
FAQs
What is the best way to store Knafeh Bi Ashta?
To store Knafeh Bi Ashta, keep it in an airtight container in the refrigerator for up to 4 days. Simply reheat in the oven before serving.
Can Knafeh Bi Ashta be made vegan or gluten-free?
You can make a vegan version by substituting the butter with coconut oil and the milk with a plant-based alternative. However, the traditional kunafa dough usually contains gluten, so find a gluten-free alternative for that specific ingredient.
What are the best side dishes to serve with Knafeh Bi Ashta?
Knafeh Bi Ashta is often served alone as a dessert, but pairing it with a small cup of Arabic coffee or mint tea makes for a delightful experience!
How long does it take to prepare Knafeh Bi Ashta?
Preparation time is about 30 minutes, followed by baking time of 30-40 minutes, making the entire process roughly 1 to 1.5 hours.
Can I freeze Knafeh Bi Ashta for later?
Yes! You can freeze Knafeh Bi Ashta before or after baking. However, it’s best enjoyed fresh, so plan to eat it within a few weeks if frozen.
What can I use instead of pistachios for the topping?
Feel free to substitute crushed walnuts or almonds if you’re looking for a nut variation. Just ensuring they complement the dish is key!
Is Knafeh Bi Ashta served hot or cold?
Knafeh Bi Ashta is best served warm, as the gooey ashta filling contrasts deliciously with the crispy kunafa.
Can I make Knafeh Bi Ashta in advance?
Absolutely! You can prepare Knafeh Bi Ashta a day in advance, store it in the refrigerator, and reheat it before serving for maximum flavor.
