Ingredients
For the syrup:
100 gr water
100 gr sugar
20 gr rose water
For the cheese mix:
250 gr fresh ricotta
50 gr soft sheep/goat cheese (optional)
For the Knafeh:
150 gr Kadaif/Kataifi noodles
100 gr ghee
Cheese mix
Syrup
Crushed pistachios
A strawberry
Tools
Bowl
Whisk
Medium size pan
Spatula
Plate
Directions
Step 1
In a small pot, mix sugar, water, and rose water. Bring to boil and remove from the heat. Cool down while you prepare the Knafeh.
100 gr water
100 gr sugar
20 gr rose water
Step 2
In a bowl, mix together the ricotta and the sheep/goat cheese until combined.
250 gr fresh ricotta
50 gr soft sheep/goat cheese (optional)
Step 3
In a medium size pan, melt the ghee (keep about 1 tbsp aside).
100 tbsp ghee
Step 4
Add half of the amount of the Kadaif noodles, cover with the cheese mix, then top with the rest of the Kadaif noodles.
150 gr Kadaif/Kataifi noodles
Cheese mix
Step 5
Cook for 3-4 minutes, or until it gets a dark golden color.
Step 6
Place a plate on top of the pan and flip the Knafeh on the plate.
Step 7
Add the rest of the ghee we kept aside and gently slide the Knafeh back to the pan, so the cooked side is now facing up.
1 tbsp ghee
Step 8
Cook for additional 3-4 min, or until it gets a dark golden color.
Step 9
Transfer to a plate, drizzle the syrup on top slowly slowly, let the knafeh to absorb it.
Syrup
Step 10
Decorate with crushed pistachios and with a sliced strawberry.
Crushed pistachios
A strawberry
Step 11
YASSS!
