Knafeh has got to be the recipe I get the most questions about and requests for! and that’s no wonder because it is one of the most addictive Arabic and middle eastern desserts.
What I try to explain to most people when they ask me is that knafeh is not a single dessert. It is actually a broad category of desserts. There is knafeh naameh (which means smooth knafeh and that refers to the texture of the dough used to make the crust), knafeh khisneh (rough knafeh)-both the naameh and khisneh are filled with cheese-, knafeh othmanieh (Ottomali Knafeh) which is filled with ashta or cream, knafeh asabe3: rough knafeh dough formed into mini logs filled with cheese or cream ,and last but not least,today’s recipe: Arabic knafeh or Gazan knafeh which is filled with walnuts and spices.
As you can tell from the list,the pastry used to make the crust, the filling and the shape are the main elements that set each type of knafeh apart from the others and believe me when I tell you that once you’ve tried them all, choosing a favorite is no easy task! That being said, Knafeh ghazawieh or Gazan knafeh is high on my list of favorites
If you are wondering about the name, knafeh Ghazawieh means knafeh from Gaza.This variety of knafeh was originally popular throughout the coastal areas of Palestine but after the occupation many of the refugees from those coastal cities ended up in Gaza and this knefeh became known as the Gazan knafeh/ knafeh Ghazawieh or Arabic knafeh
What I love about it is that it is rougher and more rustic when compared to other knafas, it is also richer, and its flavors run deeper.I happen to be a big fan of the cinnamon- walnut combo and this combo plays beautifully on a canvas of rich buttery crust in this knafeh
I got this recipe from a dear friend of mine (thank you Rafiqa) years ago and every time I make it (especially during Ramadan and Eid), everyone raves about it and asks for the recipe. This recipe is a true melody of rich and buttery knafeh dough,a nutty filling with subtle cinnamon and orange blossom water notes. It is utterly and completely addictive.
Arabic knafeh (Gazan knafeh)
For the knafeh dough
•3 cups semolina
•1 ½ cups flour
•¼ cup sugar
•3 tablespoons melted butter or ghee
•1 ¼ cups Water
To assemble the knafeh
•4 cups ground knafeh dough
•1 cup butter or ghee melted (ghee gives a more authentic taste)
•2 cups chopped walnuts
•¼ cup sugar
•3 tablespoons cinnamon
•3 cups simple syrup
Directions
1.Preheat the oven to 260 C
2.Mix the semolina, flour and sugar
3.Add the butter or ghee and whisk till combined
4.Add the water,knead until a smooth ball of forms
5.Spread the dough to 1 cm thickness on a baking sheet, create dimples with your fingertips
6.Place in the preheated oven, lower the heat to 180 , bake for 15 minutes
7.Turn off the oven and keep the dough in the oven until it cools down completely
8.Break the dough into pieces and process in the food processor till finely ground (you don’t want to reduce it into flour. Stop when the granules are the 2-3 mm in size)
9.Mix the ground knafeh dough with the ghee or melted butter and toss until all the dough granules are coated with ghee
11.Divide the knafeh dough in half
12.Press 1/2 of the dough into a 28 cm round pan or pie dish
13.Sprinkle the walnuts, sugar and cinnamon on the dough base
14.Top with the remaining 1/2 of the dough and press to help the layers stick together
15.Bake in a preheated oven at 200 C(15 to 20 minutes)then place under the broiler to get the top golden brown.
16.Take the knafeh out of the oven.Drizzle with simple syrup while it is still hot
17. Allow it to cool before serving
Arabic knafeh (Gazan knafeh)
For the knafeh dough
•3 cups semolina
•1 ½ cups flour
•¼ cup sugar
•3 tablespoons melted butter or ghee
•1 ¼ cups Water
To assemble the knafeh
•4 cups ground knafeh dough
•1 cup butter or ghee melted (ghee gives a more authentic taste)
•2 cups chopped walnuts
•¼ cup sugar
•3 tablespoons cinnamon
•3 cups simple syrup
Directions
1.Preheat the oven to 260 C
2.Mix the semolina, flour and sugar
3.Add the butter or ghee and whisk till combined
4.Add the water,knead until a smooth ball of forms
5.Spread the dough to 1 cm thickness on a baking sheet, create dimples with your fingertips
6.Place in the preheated oven, lower the heat to 180 , bake for 15 minutes
7.Turn off the oven and keep the dough in the oven until it cools down completely
8.Break the dough into pieces and process in the food processor till finely ground (you don’t want to reduce it into flour. Stop when the granules are the 2-3 mm in size)
9.Mix the ground knafeh dough with the ghee or melted butter and toss until all the dough granules are coated with ghee
11.Divide the knafeh dough in half
12.Press 1/2 of the dough into a 28 cm round pan or pie dish
13.Sprinkle the walnuts, sugar and cinnamon on the dough base
14.Top with the remaining 1/2 of the dough and press to help the layers stick together
15.Bake in a preheated oven at 200 C(15 to 20 minutes)then place under the broiler to get the top golden brown.
16.Take the knafeh out of the oven.Drizzle with simple syrup while it is still hot
17. Allow it to cool before serving
الكنافة العربية
يسميها البعض الكنافة العربية فيما يسميها اخرون الكنافة الغزاوية او الرملاوية، مسميات مختلفة لنوع مميز من الكنافة اشتهر به الساحل الفلسطيني. بعد الاحتلال اصبح هذا النوع معروفا بالكنافة الغزاويه و اشتهرفي غزه بشكل خاص.
١ ونصف كوب دقيق
٤ملاعق كبيره سكر
٣ملاعق كبيره زبده أو سمنه
ماء دافئ حسب الحاجه (من كوب الى كوب ونصف يعتمد على نوعيه السميد والدقيق)
كوب و نصف جوز مطحون متوسط
ربع كوب سكر
٣ملاعق كبيره قرفه (بامكانك التقليل من القرفه لو احببتي)
ملعقه صغيره هيل مطحون
لتحضير القطر
4 اكواب سكر
2 كوب ماء
2 ملعقه كبيره عصير ليمون
1 ملعقه كبيرة ماء زهر
Chef in disguise 