Knafeh

Knafeh

Servings 8

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Equipment

• Pot
• Mixing spoon
• Tray

Ingredients

• 1 L Milk
• 300 g Thickened cream
• 1 cup Semolina (fine)
• 1½ tbsp Rose water
• 1½ tbsp Orange blossom water
• 1 cup Sugar
• 2 tsp Cornflour
• 1.5 cup Cornflake crumbs
• 20 g Butter

Instructions

• In a pot melt the butter and add the cornflake crumbs. Toast for 2 to 3 minutes until golden. In a second pot add all of the remaining ingredients and whisk until combined. Bring to the boil. Allow to boil for 2 to 3 minutes until it thickens.
• Sprinkle a small amount of the breadcrumbs onto the base of the baking tray. Add the semolina mixture and sprinkle the remainder of the cornflake crumbs on top. Allow the knafeh to set in the fridge for atleast one hour prior to serving.

Notes

This recipe has been inspired by Houda Jebara. 

Course: Dessert

Cuisine: middle eastern

Keyword: pistachio, rose, sweet

Did you make this recipe?

Please let me know how the Knafeh turned out for you! Leave a comment below and tag @chefitup.com.au on Instagram and hashtag it #chefitup.com.au