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Jenan Zammar
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Knafeh with Ashta

by Jenan Zammar November 30, 2021
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Knafeh is a Middle Eastern dessert often served for breakfast. There are hundreds of ways to make it. Typically it’s made with a stretchy cheese such as mozzarella to get that famous cheese pull. I learned how to make knafeh with ashta from my mother in law and although I do enjoy the cheesy version, I absolutely love the creaminess of the ashta filling.

Knafeh with Ashta

Serves: 10 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

2 cups sugar

1 cup water

1 tsp lemon juice

1 tsp orange blossom

1 pkg kataifi dough (shredded filo)

1 cup melted unsalted butter

1/2 cup semolina

1/2 litre heavy cream 

1 heaping tbsp cornstarch 

1/4 cup fine semolina 

1/2 cup sugar 

Mix together then put on the stove. 

Mix until thickened, then add: 

1/2 akawi cheese, shredded (desalted)

1 store bought ashta container

1 cup shredded mozzarella cheese 

3 tbsp cream cheese 

1 tsp orange blossom water 

1 tsp rose water

Instructions

For the simple syrup:

In a pot on high heat add sugar & water

Once it comes to a boil add 1 tsp lemon & 1 tsp orange blossom

Boil for 10 min

Remove from heat & allow to cool completely

For the dough:

Shred kataifi dough in a food processor. While the food processor is running, add the semolina and butter.  Mix until combined. Set aside.

For the ashta/cheese filling:

In a pot, mix cream, cornstarch, ¼ cup semolina, ½ cup sugar together then put on the stove. 

Mix until thickened, then add akawi cheese, ashta container, mozzarella cheese, cream cheese, 1 tsp orange blossom water, 1 tsp rose water.  Mix until smooth and remove from heat.

Preheat oven to 400°

Add 2 tbsp melted butter to a 14” round baking dish and add half of the filo mixture. Flatten using your hands.

Add ashta filling then top with remaining filo and gently press down. 

Bake uncovered until golden brown (about 45 min)  

As soon as it’s done pour 1 cup simple syrup over the entire surface. 

Turn the oven off and put the knafe back in to let the syrup soak in for about 10 minutes. 

Remove from the oven and allow it to set for 10 minutes then flip it onto a serving platter. 

Did You Make This or any other recipe?
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4 comments

Anonymous March 12, 2022 - 5:11 pm

Hello! Do we have to use all of those cheeses??

Reply
Jenan Zammar March 18, 2022 - 1:40 pm

Hi! No you can use a combination of them, it doesn’t have to be all of them. 🙂

Reply
Anonymous March 24, 2022 - 10:14 pm

Hello, I love all of your recipes! So delicious 😊

Reply
Jenan Zammar March 28, 2022 - 1:07 pm

That’s so kind of you! Thank you!

Reply

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About Me

About Me

Hi, I'm Jenan and welcome to my kitchen! I'm a Lebanese mom of 3 and love to share all of my recipes! Years ago I had no idea what I was doing in the kitchen but with lots of trial and errors, I can now whip up a meal with little effort! I'm all about simplifying meals but still enjoying the delicious flavours food has to offer! From my kitchen to yours with love xo

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Jenan Zammar
  • Home
  • Recipes
    • Appetizers
    • Beef
    • Chicken
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    • Pasta
    • Ramadan
    • Salad
    • Vegetarian
  • About me
  • Work with me
Jenan Zammar
  • Home
  • Recipes
    • Appetizers
    • Beef
    • Chicken
    • Desserts
    • Pasta
    • Ramadan
    • Salad
    • Vegetarian
  • About me
  • Work with me