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Semolina and cheese cake - knafeh bi jibneh
Semolina and cheese cake - knafeh bi jibneh

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We hope you got insight from reading it, now let’s go back to semolina and cheese cake - knafeh bi jibneh recipe. To make semolina and cheese cake - knafeh bi jibneh you only need 10 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Semolina and cheese cake - knafeh bi jibneh:
  1. You need 500 g knafeh dough, or mafroukeh
  2. Get 500 g akkawi cheese, if available, or any other unsalted white cheese like mozzarella
  3. Use 1/2 cup fine semolina, ferkha flour
  4. Get 200 g butter
  5. Get - For the sugar syrup:
  6. Prepare 2 1/2 cups sugar
  7. Take 1 1/2 cups water
  8. You need 1 teaspoon rose water
  9. Provide 1 teaspoon lemon juice
  10. Take 1 teaspoon orange blossom water
Instructions to make Semolina and cheese cake - knafeh bi jibneh:
  1. To get a completely unsalted cheese, soak in water for 24 hr. Make sure to change the water 4 to 5 times.
  2. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
  3. Spread the knafeh dough in a 35 cm diameter baking pan forming a layer of around 1.5 cm in thickness. Bake the dough in the oven at medium heat, until the bottom and the side of the dough turn golden in color.
  4. Cut the cheese in small cubes and place them in a saucepan over medium heat. Stir until the water oozes out. Discard the water.
  5. Add in the fine semolina and ½ cup of the syrup and mix. When the cheese mixture starts boiling, remove from heat and pour over the baked knafeh dough.
  6. Place a large serving tray over the knafeh pan and turn the pan upside down. Let the knafeh drop on the serving tray while slowly removing the pan.
  7. Cut the knafeh into square pieces and serve warm with sugar syrup.

A gloriously creamy and moist semolina cake, stuffed with luscious cream drizzled with syrup then topped with nuts. Basbousa is an Egyptian semolina cake widely spread and loved throughout the Middle East. It is made with semolina, yogurt, butter or ghee and sometimes coconut. Combine everything but the three cheeses, and beat on medium speed of an electric mixer to make a soft, smooth dough. It may or may not clear the sides of the bowl; either way is just fine.

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