Knafeh. Lebanese dessert how it is served in local cafes.

#knafeh #lebanesedessert #tastydishes
‪@oliauspih3376‬
Knafeh - my favorite Lebanese dessert! If you try this dessert one time you will definitely like it and won't stop your feeling to eat it again. To make the dough you will need Kataifi shredded phyllo dough or samolina flour. Shredded phyllo dough comes frozen and you can buy it in local stores. For the Knafeh filling they use cheese or local cream ashta. Depending on which ingredients you use
there are many types of knafeh pastry:
khishnah (خشنة, rough): crust made from long thin noodle threads.
na'ama (ناعمة, fine): semolina dough.
mhayara ( محيرة, mixed): a mixture of khishnah and na'ama.
For the Knafeh filling they use Akawi cheese. Akkawi is commonly made with pasteurized cow's milk but can also be made with goat or sheep milk. This cheese is largely produced in Lebanon. People usually eat it with a soft flatbread during lunch and dinner. The color is white and it has a smooth texture and a mild salty taste. The texture can be compared to mozzarella or feta. You need to soak Akawi in water to avoid it's salty taste.
This impressive dessert is best served hot or warm. In Lebanon Knafeh is a traditional breakfast. Knafeh is served with a fresh bun, and sugar syrup which is poured over the dessert.
Today my video is a review of Knafeh how it is served in local cafes. You may put Knafeh inside the bun if you like to eat it in such way.
When I arrived in Lebanon my husband first asked me if I would like to try Knafeh while he was ordering a bun with some filling and sugar syrup. I can't say that I liked it just from looking at it. But since that time I tried this bun Knafeh has been my favorite Lebanese dessert!)
How to cook the easiest recipe of Knafeh you can watch here
• Lebanese Homemade Knaf...
Watch more videos here / @oliauspih3376
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