Knafeh bil Jebneh is one of Middle Eastern’s most iconic desserts. Crispy, golden semolina crust meets a stretchy, lightly salted cheese filling, all soaked in fragrant orange blossom syrup. Using Aseel Pure Ghee enhances the aroma and creates the perfect balance between richness and texture. It’s the ultimate comfort dessert, whether served for a family brunch or festive celebration.
Ingredients
- 250g semolina (fine or medium)
- 100g Aseel Pure Ghee
- 300g Akkawi or mozzarella cheese (unsalted, shredded)
- 1 tbsp sugar
- 1 tsp orange blossom water
- 1 tsp rose water
- 1 cup sugar (for syrup)
- 1/2 cup water (for syrup)
- 1 tsp lemon juice
- Chopped pistachios for garnish
Benefits
- Ghee creates a rich and fragrant crust without the heaviness of butter
- Akkawi cheese provides calcium and creamy texture
- Orange blossom syrup adds natural flavor without excessive sweetness
How to Make
- Prepare the syrup by combining sugar, water, and lemon juice in a saucepan. Simmer for 10 minutes, add orange blossom and rose water, then set aside to cool.
- In a skillet, melt Aseel Ghee and mix in the semolina until evenly coated. Lightly toast for 3–4 minutes on low heat.
- In a greased round baking pan, press half the semolina mixture evenly.
- Spread the shredded cheese evenly over the base, then top with the remaining semolina.
- Bake at 180°C (350°F) for 25–30 minutes or until golden and crisp.
- Remove from oven and immediately pour cold syrup over the hot Knafeh.
- Let rest for 10 minutes. Garnish with pistachios, slice, and serve warm.
