Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, semolina and cheese cake - knafeh bi jibneh. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Semolina and cheese cake - knafeh bi jibneh is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Semolina and cheese cake - knafeh bi jibneh is something that I’ve loved my whole life.
Popular throughout the Levant, this syrup-soaked cheese dessert is commonly encased with kataifi pastry, but this recipe from Sydney's modern Lebanese restaurant Embers Mezze Bar uses a crushed Corn Flakes and semolina mixture instead. Basbousa is a traditional Egyptian - middle eastern sweet cake. Basically Basbousa (also known as revani or harissa) cake is a semolina cake with coconut. Great recipe for Semolina and cheese cake - knafeh bi jibneh.
To begin with this recipe, we must prepare a few components. You can cook semolina and cheese cake - knafeh bi jibneh using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Semolina and cheese cake - knafeh bi jibneh:
- Make ready 500 g knafeh dough, or mafroukeh
- Make ready 500 g akkawi cheese, if available, or any other unsalted white cheese like mozzarella
- Make ready 1/2 cup fine semolina, ferkha flour
- Make ready 200 g butter
- Take - For the sugar syrup:
- Make ready 2 1/2 cups sugar
- Get 1 1/2 cups water
- Prepare 1 teaspoon rose water
- Prepare 1 teaspoon lemon juice
- Make ready 1 teaspoon orange blossom water
Great recipe for Semolina and cheese cake - knafeh bi jibneh. A warm two-layer dessert made of semolina dough and unsalted cheese Basbousa Recipe (Semolina Cake) The best basbousa recipe you will find! An Egyptian almond-coconut semolina cake, drenched.
Instructions to make Semolina and cheese cake - knafeh bi jibneh:
- To get a completely unsalted cheese, soak in water for 24 hr. Make sure to change the water 4 to 5 times.
- To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
- Spread the knafeh dough in a 35 cm diameter baking pan forming a layer of around 1.5 cm in thickness. Bake the dough in the oven at medium heat, until the bottom and the side of the dough turn golden in color.
- Cut the cheese in small cubes and place them in a saucepan over medium heat. Stir until the water oozes out. Discard the water.
- Add in the fine semolina and ½ cup of the syrup and mix. When the cheese mixture starts boiling, remove from heat and pour over the baked knafeh dough.
- Place a large serving tray over the knafeh pan and turn the pan upside down. Let the knafeh drop on the serving tray while slowly removing the pan.
- Cut the knafeh into square pieces and serve warm with sugar syrup.
The best basbousa recipe you will find! An Egyptian almond-coconut semolina cake, drenched. For these Fatayer bi jibneh you can also use Feta for the filling, and even mix Akkawi and Halloumi together. If you don't like egg wash, many people For the filling: when using akkawi cheese, slice it and soak in water for a couple of hours to reduce the salt. Pat dry the cheese slices and process in a.
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