Knafeh is one of the popular desserts in the levant (Palestine, Jordan, Syria and Lebanon) and in Turkey. Like many other middle eastern recipes, there is more than one way to pronounce and spell the name : Knafe, Kenafe or kunafeh. Along with the many names comes a number of forms, textures, presentations and fillings for this popular dessert. You will see knafeh presented in a pan, knafeh shaped like cones, knafeh used as a crust and topping like the one I am serving today and many many more.The fillings also range from cheese to cream, pastry cream, Ashta (something similar to clotted cream) and nuts. The texture of the knafeh can also vary, it can be fine (knafe naameh) or rough like the one I am using today (knafeh khesneh). I will be sharing a number of Knafeh recipes over the next couple of weeks, with various fillings, textures and presentations so if you are into a dessert that is a wonderful combination of a slightly crunchy crust, creamy filling and an aromatic orange blossom syrup, stay tuned.
The type of knafeh I am sharing with you today is called Ottomali Knafeh كنافه عثمليه (probably due to the Turkish origins of this particular form of knafeh). it is made with a very fine vermicelli-like Phylo pastry ,some call it shredded Phylo dough, kataif or knafeh dough. The traditional filling for this type of knafeh is Ashta which is the cream that floats on top of fresh milk when you boil it and then allow it to cool. That cream is collected, cooled, mixed with a little sugar and orange blossom water and it is not like anything that comes out of a box, it is rich and velvety with a subtle flavor. Sadly this type of cream is not sold in stores and not easy to come by so instead nowadays most knafeh is filled with a thickened type of muhallabeh that is a wonderful replacement.
This Knafeh makes for a wonderful summer dessert because you can make it ahead of time and keep it in the fridge and when your guests arrive you can simply take it out and serve it with a drizzle of syrup.
Knafe Ottmali كنافه عثمليه
For the knafe crust
1/2 kg vermicelli pastry (knafe dough or shredded Phylo dough)
1 stick (8 tablespoons) butter , melted
1/2 cup of sugar
For the filling
3 cups water
1 1/2 cup powdered milk
3 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons orange blossom water (optional but recommended)
9 slices of white toast bread
For the syrup
2 cups sugar
1 cup water
2 teaspoons lemon juice
2 tablespoons orange blossom water (optional but recommended)
To make the knafe crust
The night before you plan to make Knafeh, take the Phylo dough out of the freezer and place it in the fridge to defrost overnight.
The next day start shredding the dough or pastry in a bowl.
Drizzle it with the melted butter and sprinkle the powdered sugar and toss the Phylo dough until it completely absorbs the butter.
Divide the dough into two parts
In a pan that you have lightly buttered or oiled spread the shredded dough until the bottom is uniformly covered.
Then press the knafe dough in the pan.
Bake in a preheated oven (200 C) on the lowest rack of the oven till the bottom is golden brown (10-20 minutes)
Place the knafeh under the broiler till the top is golden brown
Allow the knafeh to cool for 15 minutes before removing it from the pan and placing it on a wire rack to continue cooling.
Repeat the steps with the remaining half of the dough (if you have two round pans of the same size you can bake them at the same time)
To make the knafe filling
Place the powdered milk, water, sugar, cornstarch in a pot, stir till the milk and sugar dissolve completely
Cook over medium low heat while stirring continuously till the mix thickens (10-15 minutes)
Take it off the heat, stir in orange blossom water.
Cut the crusts off the bread slices and cut them into cubes.
Add the cubes to the milk pot and stir till the bread pieces are completely covered, set aside to cool.
Here you have a choice, if you want the filling to be creamy place it in the food processor and pulse till completely smooth. If on the other hand you like your filling to have more texture,leave it as is
To make the syrup
Place the sugar, water, lemon juice in a pan over medium heat, bring to a boil and then lower the heat and allow to simmer for 5 minutes
Take the syrup off the heat, stir in the orange blossom water.
To assemble the knafeh
Place one of the knafeh crusts on your serving plate
Top it with the filling
Gently place the other knafeh crust on top of the filling and press gently.
Drizzle the top with syrup
Decorate with pistachios, candied cherries or lemon blossom jam
For a refreshing summer dessert place the knafeh in the fridge and serve cold with some syrup on the side for those who like their dessert a little on the sweet side.
Fardiana Walta
/ April 27, 2013Hello Sawsan, I’m from Indonesia. My sister used to work as flight attendant in Arabic countries and she kept telling me how good Kunafeh is. I’m trying to make it but in my country we don’t have the shredded phylo. we only have the pastry sheet (20x20cm, and about 2 mm thick). Can I shred the phylo sheet and use it to make Kunafeh? is it from the same ingredient? Thank you for the beautiful blog!
Sawsan@ Chef in disguise
/ April 28, 2013Hello Fardiana
Sadly that pastry sheet won’t work. this shredded phylo is made in a special way and you can’t simply shred the phylo sheets to replace it. Maybe you can get some knafe dough online? or from a middle eastern or lebanese store if you have one near you
Fardiana Walta
/ April 28, 2013Thank you so much Sawsan. Btw, I found “Alkis Kadayif Dessert 1.1 lb” in online store. Would you mind checking it out to see whether I could use that brand to make the long-dreamt-of Kunafeh? Thank you very much. (in fact, I also found “Kataifi shredded phylo” online, but the shipping cost is so absurd I left the item out altogether
)
Sawsan@ Chef in disguise
/ April 28, 2013Hello Fardiana
I googles alkis kadayif and it should work well
I also found this shredded phylo and it cheaper than the Alkis kadayif http://www.amazon.com/Athens-Kataifi-Dough-Shredded-Phyllo/dp/B000LQMXI0/ref=sr_1_13?s=grocery&ie=UTF8&qid=1367173296&sr=1-13&keywords=dough
Not sure about the shipping costs though
Fardiana Walta
/ April 29, 2013Oh Sawsan, alhamdulilaah, you’re an angel indeed, taking time to google those things for me! Thanks so much. I’ll order it immediately. I’ll let you know when I make the knafeh, wish me luck!
Sawsan@ Chef in disguise
/ April 29, 2013It is truly my pleasure to help
I can’t wait to hear how the knafeh turns out
meenakshi
/ April 3, 2013hello I am from India. want to make this .Please guide me on following questions- we get dry vermicilis in pack. before spreading in a pan should i wet the sewaian or vermicillis with water as i guess the vermicillis which you have used is on wetter side ,can i use ricotta cheese instead of white bread and in how many grams should it be?, lastly in India we usually have collected creams from boiled milk in our refrigerators, we call it malai ,how can i use ashta in this beautiful recpie?
Sawsan@ Chef in disguise
/ April 4, 2013Hello Meenakshi,
The dry vermicillis you are talking about would not work in this recipe. You need to find the same type you see in the pictures because this knafeh vermicili is made from different ingredients.
If you have the collected cream from boiled milk then use that as a filling instead of the recipe with the bread, just mix it with sugar to the desired degree of sweetness. Consider adding other flavorings such as rosewater and orange blossom water if you like them.
I hope this helps. If you have any more questions please let me know
Familycook
/ December 6, 2012This is such a beauty Masha Allah!
Genie
/ September 10, 2012Terrific recipe; I have allergies to sulfites which are in corn starch and I find that arrowroot works just as well and it has nutrients the body needs in it as well.
Sawsan@ Chef in disguise
/ September 12, 2012Hello Geni, glad you like the recipe. I hope to hear from you if you have a chance to try it
Genie
/ September 12, 2012I made it, it’s really super! The arrowroot worked great – no need to change the amount – arrowroot transfers into recipes at the same ratio.
Sawsan@ Chef in disguise
/ September 13, 2012Thank you for letting me know Genie..really happy it turned out great
Virginia
/ August 24, 2012Ohhhhh, thank you So Much for sharing this recipe (in easy to follow steps!) When i lived for five years in Bethlehem, this was my absolute Favorite Dessert! (especially the Knaffi made in Nablus!) …& what a beautiful blog – can’t wait to explore more of your recipes!
Hope that you had a blessed Eid…
grace, peace & Knafe Groupies- Virginia : )
Sawsan@ Chef in disguise
/ August 24, 2012Thank you so much for stopping by and for your kind words Virginia
I am glad I could help you find a recipe you like and I look forward to hearing what you think of it when you have a chance to try it
Thank you for the sweet Eid wishes too
Aslı
/ August 10, 2012Oh My God… Very good looking and authentic! Thank you very much for sharing and the great effort on your blog!
Sawsan@ Chef in disguise
/ August 12, 2012Thank you Asli
coming from you that is a great compliment
scribbleofhappygoluckygal
/ August 5, 2012happened to have kunafa very late last year and since then never stopped having..:):):) everytime had to depend on Take away restaurant (they delivers the best kunafa in Doha) .. now as u had posted surely will try once..!!
Sawsan@ Chef in disguise
/ August 5, 2012I can’t wait to hear what you think of my home made knafe when you make it
rsmacaalay
/ August 5, 2012Wow thats really pretty, never seen one of those before. I am learning a lot here.
Sawsan@ Chef in disguise
/ August 5, 2012Thank you Raymund
misbah
/ August 4, 2012I was looking forward to this post
Its such a beautiful dessert Sawsan. We make a dessert with vermecelli, syrup, rose water and nuts. But its not stacked like this. I have never had Knafeh. I am putting this on my list ” must make” Misbah
Sawsan@ Chef in disguise
/ August 4, 2012Thank you Misbah, I am glad you like the knafe recipe. When you get a chance to try it please let me know how it turns out
Angie@Angie's Recipes
/ August 4, 2012Gosh, this is AMAZING! I really love that crust!
Sawsan@ Chef in disguise
/ August 4, 2012Thank you Angie, I love the crust in this and in pies too
Terra Baltosiewich (@CafeTerraBlog)
/ August 4, 2012I know we have followed each other for a long time on Facebook, but I can’t believe I have never enjoyed your blog. Your site is really beautiful! I love finding blogs where I learn about food, recipes, and where they come from. Thank you for sharing so much about this recipe, it really sounds like a light, delicious dessert:-) Hugs, Terra
Sawsan@ Chef in disguise
/ August 4, 2012Hello Terra,
Thank you for stopping by my blog. I really appreciate the visit and hope to see you here more often
Marina@Picnic at Marina
/ August 3, 2012Hi Sawsan, that is much needed post: I bought this dough and didn’t know what to do with it. The instruction on a box wasn’t the same as you described, so my “pie” was a little dry. Next time I know what to do with it so it comes softer. Thank you for the tutorial!
Sawsan@ Chef in disguise
/ August 4, 2012Hello Marina, I am glad my post came at a good time
I hope that you will be happy with the results when you try Knafeh my way. Please let me know how it turns out
spree
/ August 3, 2012Several others have commented how stunning this dessert is … let me add my voice to the choir! Never seen anything quite like it, let alone tasted it. But you’ve described it well and think I can just about taste it! What a lovely combination of flavors and textures! And so pretty!
Sawsan@ Chef in disguise
/ August 3, 2012Thank you kindly Spree
I love blogging about middle eastern recipes and it makes me happy when my wonderful readers enjoy them
Reem | Simply Reem
/ August 2, 2012This is stunning.. You know I have eaten this in Dubai… I never knew the name…
This is so good…
I just saw a comment mentioning about indian ghewar, it may look very similar, it is actually roasted vermicelli with syrup n rose water, people soak it in milk and have it mostly but it is way different in taste n texture than Knafe…
I would say Knafe is a complete dessert and indian version need little form of liquid to make it more succulent.. anyways I hope Im right about Indian version… LOL
Anyways this looks fabulous!!
Sawsan@ Chef in disguise
/ August 2, 2012Hello Reem, thank you for explaining what ghewar is
It is amazing how the same ingredients can be used so differently in various cuisines
Barbara Bamber | justasmidgen
/ August 2, 2012You made it!! I saw your photo on Facebook and remarked to my friends how pretty and unusual looking it is!! I’ve never seen or tasted Knafe.. I can imagine how wonderfully silky the custard center is. We have a vermicelli type of pasta that is dried.. would that work the same as Phyllo.. or would it have to be moistened first??
Sawsan@ Chef in disguise
/ August 2, 2012Hello Barbara, the dough should not be stiff or dry like store bought pasta, it is soft and fine. If the type you have is stiff and breaks easily you need to look for another brand.
Thank you for following on facebook and I am glad you found this interesting
mjskit
/ August 2, 2012I have never seen anything like this! What a dessert! I would totally blow my friends away if I were to serve them this! This is SO beautiful and the textures – crunchy and creamy – perfect! What an inspiration you are!
Sawsan@ Chef in disguise
/ August 2, 2012Thank you kindly MJ. I deeply appreciate your sweet words
bitsandbreadcrumbs
/ August 2, 2012Really and truly one of the most interesting and pretty desserts I’ve seen. The flavors and textures must be a happy explosion in one’s mouth. Just love this.
Sawsan@ Chef in disguise
/ August 2, 2012Jessica Maher (@kbelleicious)
/ August 2, 2012i can’t believe you made this! I just saw it on a food network show and I was amazed at the level of detail in it and how amazing it looks and sounds. I am impressed and I am wishing i could try it. I have never tried this before
Sawsan@ Chef in disguise
/ August 2, 2012Jessica I am sure you can make an amazing Knafe, it may look difficult because it is new to you but it is really simple and easy.I hope you will give it a go
Nami | Just One Cookbook
/ August 2, 2012Whoa! I’ve seen this picture first on facebook and I was really excited to check the recipe. Very interesting and so happy to learn something new from you, Sawsan! I’ve never seen phyllo that comes in strands. Just beautiful…
Sawsan@ Chef in disguise
/ August 2, 2012Thank you kindly Nami, it is a special dessert and I am glad you find it interesting
Courtney
/ August 2, 2012How interesting! I’ve never seen anything like it before, but it sure sounds lovely!
Sawsan@ Chef in disguise
/ August 2, 2012That is part of the fun of blogging, exploring new and interesting recipes
Meenakshi
/ August 1, 2012I have eaten this during festivals in India, but did not know it was called knafe. It looks delicious! Especially the filling….in India, we have a something similar called ghewar, but it does not come with the delectable creamy filling
Sawsan@ Chef in disguise
/ August 1, 2012I have never heard of ghewar, I think I need to look it up
I love all the wonderful treats the Indian cuisine has to offer
A_Boleyn
/ August 1, 2012Hey Sawsan, I see 2 of my comments are still awaiting moderation … oh well. Lovely dessert.
Sawsan@ Chef in disguise
/ August 1, 2012So sorry Maria, I am late in replying to the comments they will be all up in a minute.
I actually have 20 comments in moderation because I like to reply to each and every comment and visit each bloggers page. If I approve them all I fear missing some of them.
I am so sorry if than annoyed you
Caroline
/ August 1, 2012This is so different than anything I’ve ever tried or seen. Sounds and looks incredible, Sawsan! I’d be nervous to try it myself because I doubt I could ever make it as good as yours!!
Sawsan@ Chef in disguise
/ August 1, 2012Hello Caroline, thank you for your kind comment but I am sure you can make a much better one. You are very talented and have made things far more complicated than knafe. Trust me this dessert is really easy, it just has quite a few steps
Eva Taylor
/ August 1, 2012Wow, Sawsan, this is a beautiful and exotic dessert (for us Canadians). When you say start shredding, what do you mean, how do you shred the phylo so finely?
Sawsan@ Chef in disguise
/ August 1, 2012Thank you kindly Eva, what I mean by shredding is separating the strands. This phylo comes preshredded as you can see it in the first picture of the steps (in the blue bowl) you just need to separate the strands and toss them with the sugar and butter to allow them to absorb it.
Eva Taylor
/ August 1, 2012Ahhh, that makes sense. Sorry I was so thick, I was just hoping you figured out a way to make this gorgeous phylo into the fine strands as it is not widely available in Toronto.
Sawsan@ Chef in disguise
/ August 1, 2012No, no I thought the exact same thought when I read the name..shredded phyllo dough. Why do they call it that if it is not exactly phyllo?! I think maybe it has the same ingredients as phyllo maybe or it is just a name. I will add a video about the making of the dough, it is really amazing to watch.
I think you may be able to find this dough in a lebanese or middle eastern store if you have one near by
Eva Taylor
/ August 1, 2012Thanks Sawsan, Barb of Profiteroles and Ponytails found it in her end of the city, so I should just buckle down and try to find it near where I live — we have a lot Middle Eastern people in Toronto so I’m sure it exists somewhere. One thing, is it frozen like Phylo?
Sawsan@ Chef in disguise
/ August 1, 2012I hope you will be able to find it.
Yes it is frozen like phylo so you should find it in the freezer section.
You need to allow it to defrost in the fridge over night before using it
Eva Taylor
/ August 2, 2012I suspect, like Phylo, once you defrost you have to use the entire box, correct?
Sawsan@ Chef in disguise
/ August 2, 2012No, actually you don’t. You can freeze the rest again for later use
Eva Taylor
/ August 2, 2012Fantastic, thank you kindly. THIS is what blogging is about! Love it.
Promenade Claire
/ August 1, 2012I’ve never heard of this before, so thank you! The dessert looks delightful, and I adore the flavour of orange blossom water – a favourite of mine!
Sawsan@ Chef in disguise
/ August 1, 2012You are most welcome Claire,I love orange blossom water too. It is so refreshing and aromatic
jehanne@thecookingdoctor
/ August 1, 2012Hi Sawsan, I always wonder how to make this dessert..and now I know, thanks to you! beautiful pics, hope your iftar today is lovely.
Sawsan@ Chef in disguise
/ August 1, 2012I am glad you like it Jehanne
I hope you will have a chance to try it
Maureen @ Orgasmic Chef
/ August 1, 2012This knafe is what I’d call kataifi ? Gosh it looks good!!
Sawsan@ Chef in disguise
/ August 1, 2012Hello Maureen…Kataifi is actually the name of a totally different dessert here, a sort of filled pancake
Glad you like this one
ChgoJohn
/ August 1, 2012I have seen desserts made with shredded Phylo dough and now wonder if one was knafe? Obviously, it’s been a while and my memory isn’t what it used to be. Although I doubt that i would ever make this, I am definitely going to seek it out. I shop at a Middle Eastern bakery for spices and the next time I go there, I’m going to spend a bit more time in the bakery area.
Sawsan@ Chef in disguise
/ August 1, 2012isingcakes
/ August 1, 2012This is such a beautiful presentation and an amazing dessert, Sawsan. Cream on boiling mik is usual stuff in India. I wish I could pop over quickly to my homeland and get it for us for such a delightful dessert:)
Preeti
/ August 1, 2012Morning Sawsan, the cream when you boil milk is so much regular in India. I wish I could fly to India and get the cream and make this lovely dessert! This is absolutely unusual dessert with beautiful presentation:)
Sawsan@ Chef in disguise
/ August 1, 2012Hello Preeti
thank you for your kind words.. I wish I had some of that too. It is a wonderful compliment to any dessert
Chris at Hye Thyme Cafe
/ August 1, 2012I make what I (half Armenian) grew up with as cream-filled Kadayif all the time. It’s one of my favorite desserts, but you’ve really got me curious with this one. It looks beautiful, but I’ve never heard of using bread in the filling. Almost sounds like a cross between a bread pudding and kadayif – the best of both worlds. I will definitely have to try this version. Thanks for sharing!
Sawsan@ Chef in disguise
/ August 1, 2012Thank you for stopping by Chris, I do look forward to hearing what you think of this when you give it a try and I would love to check out your Kadayif too
Sarvani @ baker in disguise
/ August 1, 2012Oh wow.. in India we also have a few vermicelli based desserts… but this really got my attention..a pie..have never worked with vermicelli.. its just soemthing that we’ve always bought it as a dessert from the sweet shops…so am really impressed!!
Sawsan@ Chef in disguise
/ August 1, 2012Hello Sarvani, Vermicelli is a very versatile pastry, and it has an interesting texture and taste that add a new twist to desserts. I hope you will have a chance to try this. I would really love to hear what you think of it if you ever do
yummychunklet
/ August 1, 2012I’ve had this cake. It looks delicious!
Sawsan@ Chef in disguise
/ August 1, 2012Thank you kindly
Savory Simple
/ August 1, 2012I’ve never heard of this dessert! I love learning new things. All the flavors sound wonderful, especially the orange blossom. I love using it in sweets.
Sawsan@ Chef in disguise
/ August 1, 2012I love orange blossom water too, it adds a refreshing note to desserts
basman
/ August 1, 2012love it
and need some now.
Sawsan@ Chef in disguise
/ August 1, 2012Ramadan Kareem my friend
Norma Chang
/ August 1, 2012This is all so wonderfully new to me, I so enjoy learning about your foods and culture, thanks.
Sawsan@ Chef in disguise
/ August 1, 2012You are most welcome Norma, I learn so much from your blog, it is wonderful to be able to give a little back
cakewhiz
/ August 1, 2012kunafeh always reminds me of my childhood in the middle east… i have such wonderful memories of eating all sorts of arabic desserts as a kid! hehe…
the only arabic dessert i ever tried making myself was baklava but now i can make kunafeh too
Sawsan@ Chef in disguise
/ August 1, 2012lisa reyes
/ August 1, 2012O.M.G.!!! I love, love, love kanafa. The best place I ate it at was in Amman, in an alley near a bank:-) I have a pretty good recipe from a book called the Arab Table. My Jordanian husband raves about it:-) I will definitely try your recipe!!!
Sawsan@ Chef in disguise
/ August 1, 2012Hello Lisa
There are much fancier ones but that one is indeed the most popular
The place you are talking about is called Habiba and it is the most famous place in Amman to have knafeh
I do hope you and your husband will enjoy this recipe. If you ever try it, please let me know what you thought of it
myninjanaan
/ August 1, 2012I love Knafeh! I’m so excited for the recipes you’re about to post
I usually make Knafeh with a custard center similar to yours, however I bake the whole thing together and then add the syrup while it’s still hot. I’m so excited right now because I have a box of Kataifi waiting for me in the freezer that’s screaming your name 
Sawsan@ Chef in disguise
/ August 1, 2012mireia
/ August 1, 2012This sounds like a really interesting recipe, I will mark it for the future!!!
Sawsan@ Chef in disguise
/ August 1, 2012Suzanne Perazzini
/ August 1, 2012It’s so amazing to see such dishes which are so different from those I know. That pastry is wonderful and the filling looks like something I would really enjoy.
Sawsan@ Chef in disguise
/ August 1, 2012That is the part I really enjoy about blogging, discovering new and interesting thigs
thelady8home
/ July 31, 2012We make sewaiyan from that vermicelli…I never knew you could make something like this. Looks awesome!
Sawsan@ Chef in disguise
/ August 1, 2012I have to look up Sewaiyan
sounds interesting
Laura (Tutti Dolci)
/ July 31, 2012I’ve never heard of or seen knafe but I love learning about new desserts. Thanks for sharing
.
Sawsan@ Chef in disguise
/ August 1, 2012You are most welcome Laura, discovering new recipes is part of the fun of blogging
Choc Chip Uru
/ July 31, 2012This dish leaves my mouth hanging open my friend, it looks exquisite
Sweet and beautiful!
Cheers
Choc Chip Uru
Sawsan@ Chef in disguise
/ August 1, 2012Thank you CCU
coming from a dessert queen like yourself, this is a huge compliment
kitchenriffs
/ July 31, 2012Great dessert! I’ve heard of this, but I don’t think I’ve ever seen a picture. And I know I haven’t eaten it. Really pretty, and it sounds terrific. And I just happen to have a bottle of orange blossom water on hand, and I need to find ways to use it! Good post – thanks.
Sawsan@ Chef in disguise
/ August 1, 2012Thank you very much for your kind comment, glad you enjoyed the post. I am never without orange blossom water. It is a wonderful addition to so many recipes
Sibella at bakingwithsibella.com
/ July 31, 2012In Bosnia, where I was born this dessert is called “kadaif”. My Grandmother use to make it from scratch and served it with nuts and sugar syrup. I haven’t had it for years…
Sawsan@ Chef in disguise
/ August 1, 2012Hello Sibella, we have another form of knafeh that we make the dough for from scratch and fill with nuts. It is called knafeh nameh or knafeh ghazaweh
A_Boleyn
/ July 31, 2012Your post makes me think there must be a some sort of psychic connection among bloggers. Just last Thursday I finally stopped in my middle eastern market and saw both phyllo and kataifi dough in their freezer section. I was very tempted to buy a package of the kataifi (I already have phyllo dough in my freezer to make baklava (baklawa) one of these days but couldn’t think of anything I wanted to make with it off the top of my head.
This would have been a perfect use. Maybe next time I go shopping.
Oh well, instead I bought a pound of 17 different kinds of wrapped nougat (gaz) and lokum. I should post a picture of the assortment.
Sawsan@ Chef in disguise
/ August 1, 2012I do hope you will pick up some kataifi dough the next time you are there.
There are so many ways to use this dough, for desserts, and for savory recipes too. There are people who wrap it around shrimp and them deep fry them to get shrimp in a crunchy wrapping. Some form it into nests and bake them then fill the nests with salads. There are really so many options
And I agree with you on the psychic note, it happened to me on so many times. I would be thinking about an ingredient or looking for a recipe and one of my blogger friends would post it the next day
sallybr
/ July 31, 2012Sawsan, one of the food memories I cherish the most was breakfast in former Yugoslavia (Krk Island), where I had the utmost pleasure of eating Kaymak (not sure of the spelling). It is that same cream you described, but lightly salted – spread on toast or good bread, warm from the oven. HOnestly, I thought I had died and went straight to heaven!
Now I would love to find this special type of phyllo dough, but I’m afraid it might be impossible in the US. What a fantastic dessert, I am here just trying to imagine the complexity of flavors
amazing post, Sawsan… thank you!
Sawsan@ Chef in disguise
/ August 1, 2012Hello Sally.
Thank you for your kind comment
I have never had this cream with salt. As kids we would have it topped with sugar. Next time I get my hands on some of it I will try it salted with toast.
As for the dough, if you have a middle eastern or lebanese store near by you may be able to find it in the freezer section.
sallybr
/ August 2, 2012I will look for it – there’s a store in this town that might have it. The owner actually told me that if I ever searched for an ingredient he doesn’t have, to let him know and he would try to get it for me… how cool is that?
ceciliag
/ July 31, 2012Morning Sawson, you are going to groan but that thick yellow cream that you skim off when you heat the milk? well i have always just dumped it in the pig bucket! I had no idea i could make it into something else.. How exciting, this is a beautiful dessert, absolutely stunning visually! c
Sawsan@ Chef in disguise
/ July 31, 2012Good morning Cecilia.
You are kidding right? that yellow stuff is amazing with scones, wonderful on top of toast with some butter or as a filling for cakes, topping for waffles or pancakes and it makes a wonderful treat for kids sprinkled with a little sugar. I hope you will give one of these suggestions a go and let me know what you think of it
A_Boleyn
/ July 31, 2012Is that creme fraiche?
Sawsan@ Chef in disguise
/ July 31, 2012No, it is not. Creme fraiche is a type of soured creme. The creme I am talking about is the creme that separates from the milk when you heat it then allow it to cool. It forms a firm layer on the surface of the milk
A_Boleyn
/ July 31, 2012Is the skimmed off layer than used to make butter or whipping cream or are those take off of the raw milk?
Sawsan@ Chef in disguise
/ August 1, 2012So sorry for the delay. This cream can only be collected off the surface of raw milk that you have heated then allowed to cool. I will add a couple of pictures to the post to explain it a little better
thelady8home
/ July 31, 2012OMG….that top coat milk cream is the MOST amazing thing ever to taste….yummmm….especially if it is from fresh farm milk.
renu
/ July 31, 2012y do u stay soooo far away sawsan???? i want to taste these dishes!!! yummy!!:)
Sawsan@ Chef in disguise
/ July 31, 2012Oh I wish you lived closer Renu, we’d have loads of fun
Tales and Travels of the Tin Man
/ July 31, 2012I have never heard of this before!!! It looks so very delightful! Thank you for once again sharing such beautiful and interesting food!
Sawsan@ Chef in disguise
/ July 31, 2012Hello Emil, this is a very popular dessert here, I am glad you find it interesting
There are a few more knafeh recipes coming up, I hope you will enjoy them just as much