Ingredients
- Knafeh, coarse vermicelli0.5 kilogram
- Fine pistachios for garnish0
Liquid milk1 liter
Cream170 grams
Sugar0.5 cup
Cornstarch4 tablespoons- Mastic, finely ground1 teaspoon
Rose Water0- Sugar for syrup1.5 cup
- Rose water for syrup2 tablespoons
- Lemon zest for syrup1 teaspoon
- Water for syrup1.3 cup
- Ghee, or vegetable butter or oil for the knafeh dough0.5 cup
Steps
- 1
To make the syrup, in a pot, combine water and sugar and stir until dissolved, then place on heat, let it boil well, add lemon zest and rose water, and set aside to cool.
5 minRequired Tools:
Pot - 2
To make the filling, in a pot over heat, combine milk and sugar and stir, then let it boil well.
5 minRequired Tools:Pot - 3
Dissolve the cornstarch in a cup of cold milk and stir well to avoid lumps.
2 min - 4
In a deep bowl, whip the cream well.
2 minRequired Tools:🍳Deep bowl - 5
Add the cornstarch to the milk and stir quickly without stopping, then add the cream and whip the mixture well with a hand whisk until it thickens.
3 minRequired Tools:🍳Whisk - 6
Add the mastic and rose water to the mixture and let it sit for a few seconds, then set aside.
1 min - 7
In a deep bowl, crumble the dough, add two tablespoons of butter and knead well.
3 minRequired Tools:🍳Deep bowl - 8
Place a plastic bag inside an Arabic coffee cup, then put a small amount of knafeh in it and shape it like the cup to create an open basket shape.
5 minRequired Tools:🍳Coffee cup - 9
Place a spoonful of the cream mixture inside the knafeh, close it well, then flip it and repeat the process until all the mixture is used.
5 min - 10
In a non-stick tray, distribute the balls, then place on high heat until browned on the bottom, then place in the oven until browned on top.
10 minRequired Tools:
Tray - 11
Remove the tray from the oven, place the knafeh balls, add the cold syrup, then garnish with pistachios and serve hot.
5 min
Nutrition Facts
Liquid milkper 100gCreamper 100gSugarper 100gCornstarchper 100gRose Waterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.