Recipe courtesy of Iman, Tamara.Kerry
Iman of Tamara.Kerry is an Arab American chef whose food is influenced by her Lebanese & Turkish background, as well as living in America & Kuwait. She provides her followers with very thorough step by step videos of all her recipes from beginning to end. Her work includes traditional but also modern and fusion Arabic cuisine!
This dish is knafe kezzabe, because it is made with bread. This is my creation, I twisted the recipe by making some additions to the crust and filling to enhance the flavor and texture.
Knafe Kezzabe by Tamara.Kerry
On high heat, put the water, sugar, citric (or lemon juice) in a pot. Stir it and let boil. Lower heat after boil starts and leave for 5 minutes. Turn off heat and add orange blossom water.
Put 1 cup of milk & 1/2 cup of semolina In a pot on high heat & stir.
When it thickens add all the shredded cheeses and stir until blended, add little water if needed. Set aside.
In a food processor, process bread until it resembles fine sand.
Mix in powder sugar, Mahlab and powder milk.
Add butter to bread mixture & rub between your hands.
In a 30- 35 cm round non-stick tray, brushed with 1 tbsp purified butter(samne), spread 2/3 of bread on bottom & sides, press on sides.
Add cheese mixture making sure it doesn’t touch sides of pan. Smooth top.
Add the rest of bread mixture and spread with the tips of your fingers press on top gently.
Bake at 375F (190C) for 30-40 min on the lower shelf, or until sides are golden brown. Turn on broiler and broil for only a minutes.
Take out & drizzle 1/2 cup of the sugar syrup. Let stand for 10 minutes.
Slide a knife around the sides making sure the knafe is not stuck. Flip on a serving tray, drizzled some syrup and decorate with pistachios. Serve extra syrup on the side.