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Knafeh with Cream

2012-08-10
كنافة بالقشطة
  • Yield : big dish
  • Servings : 8
  • Prep Time : 30 m
  • Cook Time : 15 m
  • Ready In : 0 m

Ingredients

  • • 1kg of knafeh dough (filaments).
  • • 1 1/2 a kg of cream (about 5 cups).
  • • 1 3/4 a cup of ghee or butter.
  • The syrup's Ingredients:• 6 cups of sugar.
  • • 1 spoon of lemon juice.
  • • 1/4 a cup of blossom water.

Methods

Step 1

• Prepare the syrup and set it aside.

Step 2

• Use 2 trays, the first has an edge of 2cm and 40 cm diameter and the second has a 60cm diameter or a little larger.

Step 3

• Paint the bottom of the larger tray with ghee using the size of the small tray only.

Step 4

• Heat the ghee or butter on heat until it melts.

Step 5

• Roast the knafeh in a big plate on a backburner.

Step 6

• Sprinkle ghee on the knafeh and separate the dough filaments with your fingers until they absorb the ghee and light stir them on heat.

Step 7

• Raise the knafeh from heat and spread it in a painted with ghee tray with a thickness of 2 cm only to cover the painted area only, and leave the rest to the end (the second layer).

Step 8

• Put it on a medium heat and circle on it circularly until the knafeh filaments become roasted for 15 minutes.

Step 9

• Raise knafeh from heat and leave it to cool a little, then cover it with an equal layer of cream, then sprinkle a layer of the remaining knafeh dough on it.

Step 10

• Cover the big tray with the small tray and flip gently.

Step 11

• Pour syrup on it and then cut it as desired and serve it hot.

Step 12

• Note: This amount is enough for 16 persons and you can make 1/2 of the previous ingredients or 1/4 of it.

Step 13

• You can also use the sweet cheese instead of cream as a stuff, and when used, put it on heat after flipping it for 5 minutes.

Step 14

• You can roast the knafeh in the oven instead of heat with a degree of 250-300 for 15 minutes or until being roasted.

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By AleppoFood team

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