Submitted by: Aunty Rosa | Date Added: 4 Jul 2010 Listed in: Lebanese Desserts . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 3lb (1 1/2 kg) store-bought, ground string pastry
• 1 1/2 cups ghee or butter
• 4 lb (1 1/2 kg) white cheese, unsalted
Syrup [Atter] :
• 1 teaspoon lemon juice
• 1/2 cup orange blossom water
• 6 cups sugar
• 2 cups water
Preparation
• Grease an area of 40 cms on large tray.
• Prepare the syrup using the quantities given.
• Heat the ghee. Place the string pastry in a big pan over medium heat.
• Sprinkle the hot ghee over the string pastry.
• Work the ghee with your fingers, making sure that the pastry string is thoroughly greased.
• Arrange the greased string pastry in the greased area of the tray.
• Bake in a very hot oven for 15 minutes or until golden.
• Meanwhile cut the cheese into 1/2 cm thick slices. Soak in water for 5 minutes.
• Wash and drain, and let dry.
• If the cheese is salted, cut into thin slices and soak in water for 2 hours, changing the water every 15 minutes.
• Arrange the cheese slices over the string pastry.
• Place a very thin layer of string pastry on top of the cheese.
• Place the smaller tray on top of the string pastry thereby covering it completely.
• Turn the Knafe upside-down, so that the Knafe is now in the smaller tray.
• Place the tray over low heat for 15 minutes, turning the tray occasionally.
• Pour a little Atter or syrup onto the Knafe and serve hot.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
