Knafeh Na'Ameh

cleobuttera.com

T's kitchen

subheading: FOR THE SCENTED SUGAR SYRUP:

2 cups (400g) granulated sugar

1 cup (230g) water

Squeeze of lemon

2 teaspoons orange blossom water (more or less to taste)

½ teaspoon rose water (more or less to taste)

subheading: FOR THE CHEESE FILLING:

500g Shelal (or Shellala/Meshalela) cheese (preferably without black sesame)

300g Akkawi Tchiki Cheese

subheading: FOR THE KNAFEH CRUST (FARKEH):

375g kunafa (aka kataifi dough), fresh or frozen

⅓ cup plus 2 tablespoons (94g) melted ghee (or clarified butter *instructions below)

3 tablespoons (60g) scented sugar syrup

3 tablespoons (45g) water

2 tablespoons (30g) ghee or clarified butter, at room temperature, for cooking the knafeh

Ground pistachios, for garnish (optional)

Directions at cleobuttera.com

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