K’nafi jibni

K’nafi jibni

Shredded pastry with cheese

By
From
The Complete Middle Eastern Cookbook
Serves
10
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g konafa pastry
250g Samneh, melted
1 quantity ’Atar I, cold
or 1 quantity ’Atar II, cold

Filling

Quantity Ingredient
500g ricotta cheese
or 500g Mizithra
1 tablespoon sugar
1 lemon, zested

Method

  1. Preheat the oven to 180°C.
  2. Loosen the pastry by pulling it gently with your fingers. Place in a large bowl and pour the melted samneh over. Toss the pastry shreds so that they are evenly coated with samneh, using a fork or your fingers.
  3. Place half the strands in a 25 × 30 cm baking dish, or in a 25 cm round baking dish. Press down to make the pastry layer more compact.
  4. Combine the filling ingredients in a mixing bowl and beat until softened. Evenly spread the filling over the pastry in the baking dish, then top with the remaining pastry.
  5. Bake for 45 minutes, or until golden brown.
  6. Remove from the oven and pour the ’atar syrup over. Leave until cold, then serve cut into squares or diamonds. Store any remaining k’nafiin a covered container in the refrigerator.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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