*Knafeh Bi Jibneh* is a beloved traditional dessert originating from the Middle East, particularly popular in Palestine and Lebanon. This indulgent dish features layers of crispy phyllo dough or semolina, filled with a rich blend of *jibneh* (a type of cheese) and drenched in sweet syrup. Renowned for its unique texture and harmonious combination of flavors, Knafeh has gained widespread acclaim, becoming a staple in Middle Eastern cuisine. Its vibrant appearance and delightful taste have made it a favorite at celebrations and gatherings, attracting both locals and tourists alike. As noted by culinary enthusiasts, “The contrast between the warm, gooey cheese and the crisp pastry, along with the fragrant syrup, is what makes Knafeh Bi Jibneh an irresistible treat.” With its rich history and cultural significance, this dessert continues to be a symbol of hospitality and joy in many communities.
Knafeh Bi Jibneh: A Delightful Dessert
Knafeh Bi Jibneh is a traditional Middle Eastern dessert that holds a special place in the hearts and palates of many. This exquisite dish features a delicate layer of shredded phyllo dough soaked in butter, filled with a blend of warm and gooey cheese, and topped with a fragrant sugar syrup. Originating from the Levant region, particularly in countries like Lebanon and Palestine, Knafeh is often enjoyed during festive occasions and can be found in various forms across the Middle East. The combination of textures and flavors makes Knafeh a unique culinary experience that continues to be cherished by people worldwide.
Preparation of Knafeh Bi Jibneh
History
The origins of Knafeh date back centuries, with historical mentions indicating its presence since the time of the Umayyad Caliphate. Traditionally made with different types of cheese and various pastry techniques, Knafeh has evolved into numerous regional variations. While the sweet cheese-filled version remains popular, it has also been adapted to include nuts, and fruit, or even to be served with ice cream. Each region boasts its own twist, making it a versatile and beloved dessert.
Ingredients
| Ingredient | Quantity |
|---|---|
| Shredded phyllo dough (Knafeh dough) | 400 grams |
| Unsalted butter | 200 grams (melted) |
| String cheese or mozzarella | 300 grams (shredded) |
| Sugar | 1 cup |
| Water | 1 cup |
| Rosewater or orange blossom water | 1 tablespoon |
| Pistachios (finely chopped, for garnish) | ¼ cup |
Steps
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Prepare the Sugar Syrup
- In a saucepan, combine sugar and water. Bring to a boil over medium heat.
- Once it reaches a boil, reduce heat and let it simmer for about 10 minutes.
- Remove from heat and add rosewater or orange blossom water. Set aside to cool.
-
Prepare the Knafeh Dough
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, take the shredded phyllo dough and pour in the melted butter. Use your hands to mix until the dough is well coated.
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Assemble the Knafeh
- Grease a round baking dish with a little melted butter.
- Spread half of the buttered phyllo dough evenly in the baking dish, pressing it down to form a compact base.
- Spread the shredded cheese evenly over the first layer of dough.
- Cover the cheese with the remaining phyllo dough, pressing down gently to compress.
-
Bake the Knafeh
- Place the baking dish in the preheated oven and bake for 30-40 minutes or until the top is golden brown and crispy.
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Finish and Serve
- Once baked, remove the Knafeh from the oven and immediately pour the cooled sugar syrup over the hot pastry.
- Let it sit for a few minutes to absorb the syrup.
- Garnish with finely chopped pistachios before serving.
Enjoy your delicious homemade Knafeh Bi Jibneh warm for a truly delightful experience!
Frequently Asked Questions
What is Knafeh Bi Jibneh?
Knafeh Bi Jibneh is a popular Middle Eastern dessert made from thin noodle-like pastry (kataifi) layered with cheese and soaked in sweet syrup.
What type of cheese is used in Knafeh Bi Jibneh?
Typically, a mixture of soft cheese like mozzarella or a traditional cheese called nabulsi is used for its melting properties.
How is Knafeh Bi Jibneh prepared?
The pastry is layered with cheese, baked until golden, and then drenched in a sweet syrup made from sugar, water, and lemon juice.
Can Knafeh Bi Jibneh be made in advance?
Yes, you can prepare Knafeh Bi Jibneh in advance, but it’s best served fresh after baking and soaking in syrup.
Is Knafeh Bi Jibneh gluten-free?
No, Knafeh Bi Jibneh contains kataifi, which is made from wheat and therefore is not gluten-free.
What is the best way to serve Knafeh Bi Jibneh?
Knafeh Bi Jibneh is best served warm, garnished with crushed pistachios for added texture and flavor.
How long can Knafeh Bi Jibneh be stored?
It can be stored in the refrigerator for up to 3 days, but it’s recommended to reheat it before serving for the best taste.
Can I use different fillings for Knafeh?
Yes, Knafeh can be customized with various fillings, such as nuts or different types of cheese, depending on your preference.
Is there a vegan version of Knafeh Bi Jibneh?
Yes, a vegan version can be made using plant-based cheese alternatives and non-dairy butter in place of traditional ingredients.
What beverages pair well with Knafeh Bi Jibneh?
Knafeh pairs well with Arabic coffee, mint tea, or a sweet dessert wine.
Where did Knafeh Bi Jibneh originate?
Knafeh Bi Jibneh is believed to have originated in the Levant region, particularly in countries like Lebanon and Palestine.
How do you know when Knafeh Bi Jibneh is done baking?
It is done when the top is golden brown and crispy, and the cheese is molten inside.
Can Knafeh Bi Jibneh be frozen?
Yes, it can be frozen before baking, but it is best to bake it straight from the freezer without thawing for optimal results.
