Knafeh

Pistachio, Rosewater Syrup, Sesame Kaak

Chef Matty James of Suraya | Philadelphia
Yield: Two 5-inch kanafeh

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Adapted by StarChefs | Month Year

INGREDIENTS:

Semolina Dough: 
1 ounce butter
⅓ cup milk 
1 tablespoon sugar
¼ teaspoon sea salt 
½ cup semolina flour

Rosewater Syrup:
1 cup sugar
¼ teaspoon lemon juice 
½ teaspoon rosewater
½ teaspoon orange blossom water 

Sesame Kaak:
House pita dough 
Sesame seeds

To Assemble and Serve:
Butter 
Kataifi pastry 
8 ounces fresh mozzarella, shredded 
Crushed pistachios

METHOD:

For the Semolina Dough: 
In a saucepan over medium flame, heat butter until foaming. Add milk followed by sugar and salt; boil. Add semolina, stirring continuously until flour is cooked through, about 30 seconds; cool. With your fingers, crumble mixture. 

For the Rosewater Syrup:
In a saucepot over medium-high heat, combine sugar and ½ cup water; simmer until sugar dissolves. Remove from head and stir in remaining ingredients; cool.  

For the Sesame Kaak: 
Heat oven to 450°F. Flatten dough until ⅛-inch thick. Using a 3-inch circular cutter, cut dough. Transfer to a sheet tray, brush with water, sprinkle with sesame, and bake until light gold, about 4 minutes. 

For the Finished Knafeh: 
Heat oven to 400°F. On a sheet tray, grease two 5-inch metal molds with butter. Add a thin layer of kataifi. Layer in 4 ounces cheese into each. Divide Semolina Dough into 2 equal parts and evenly spread pile on top of the cheese. Press mixture down with the palm of your hands. Bake until semolina is golden and cheese is molten, about 10 to 15 minutes. Invert molds onto serving plates and garnish with pistachios. Serve with a small pitcher of Rosewater Syrup and warm Sesame Kaak. 

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