Servings 8
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins


  • Pot
  • Mixing spoon
  • Tray


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


  • 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.


This recipe has been inspired by Houda Jebara. 
Course: Dessert
Cuisine: middle eastern
Keyword: pistachio, rose, sweet

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