How to Prepare Award-winning Semolina and cheese cake - knafeh bi jibneh

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Perfect Semolina and cheese cake - knafeh bi jibneh. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Semolina and cheese cake - knafeh bi jibneh, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Semolina and cheese cake - knafeh bi jibneh delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Semolina and cheese cake - knafeh bi jibneh is 6 persons. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Semolina and cheese cake - knafeh bi jibneh estimated approx 1 hour 30 minutes.

To get started with this recipe, we must prepare a few ingredients. You can have Semolina and cheese cake - knafeh bi jibneh using 10 ingredients and 7 steps. Here is how you cook that.

A warm two-layer dessert made of semolina dough and unsalted cheese, baked and served with sugar syrup. Perfect for a brunch!

Ingredients and spices that need to be Get to make Semolina and cheese cake - knafeh bi jibneh:

1. 500 g knafeh dough, or mafroukeh
2. 500 g akkawi cheese, if available, or any other unsalted white cheese like mozzarella
3. 1/2 cup fine semolina, ferkha flour
4. 200 g butter
5. - For the sugar syrup:
6. 2 1/2 cups sugar
7. 1 1/2 cups water
8. 1 teaspoon rose water
9. 1 teaspoon lemon juice
10. 1 teaspoon orange blossom water

Instructions to make to make Semolina and cheese cake - knafeh bi jibneh

1. To get a completely unsalted cheese, soak in water for 24 hr. Make sure to change the water 4 to 5 times.
2. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
3. Spread the knafeh dough in a 35 cm diameter baking pan forming a layer of around 1.5 cm in thickness. Bake the dough in the oven at medium heat, until the bottom and the side of the dough turn golden in color.
4. Cut the cheese in small cubes and place them in a saucepan over medium heat. Stir until the water oozes out. Discard the water.
5. Add in the fine semolina and ½ cup of the syrup and mix. When the cheese mixture starts boiling, remove from heat and pour over the baked knafeh dough.
6. Place a large serving tray over the knafeh pan and turn the pan upside down. Let the knafeh drop on the serving tray while slowly removing the pan.
7. Cut the knafeh into square pieces and serve warm with sugar syrup.

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