Made with cheese and thin, noodle like kataifi pastry, drizzled with sugary syrup and topped with pistachos, knafeh is the indulgent cheesy dessert of your dreams.
A decadent and intricately layered confection, Nour's Executive Chef Ben Williamson reveals his own version of this delicious dessert recipe, so you can make it for yourself at home.
- 250g firm mozzarella (not in brine- finished result will be too wet)
- 200g Cypriot halloumi cheese soaked in milk overnight
- 100g clarified butter
- 1 pkt kataifi pastry
- 250g sugar
- 200ml water
- 2 x star anise
- 1 x cloves
- 1 x cinnamon quill
- Zest of half a lemon
- Pinch of dried rose petals
- 1 x vanilla bean
- 1 tablespoon Rose water
- 1 tablespoon orange blossom
- 100g crushed pistachios
*Makes two 25cm skillets
- First, make the syrup by combining all ingredients except the rose and orange blossom waters.
- Place in a saucepan and bring to the boil.
- Simmer for 5 mins.
- Remove from the heat and allow to cool.
- Add the rose and orange blossom waters by pouring it through a fine strainer.
- Onto the filling, grate the mozzarella and halloumi into a bowl and mix well.
- For the pastry, in a separate bowl, tear up the kataifi pastry and mix with some of the clarified butter to moisten it.
- Grease two skillets with more butter, ready to construct the knafeh.
- Press in the kataifi pastry in an even 2cm layer- this will form the crust of the knafeh.
- Top generously with the grated cheeses.
- Place the skillets on a cooktop (moderate heat).
- Keep turning the skillets and checking the base until the kataifi pastry is golden and crunchy. Check by lifting slightly with a spatula.
- When done, flip the knafeh in the skillet and turn off the heat – this will put the cheese down to melt on the bottom.
- Top generously with the syrup and pistachios, or clotted cream.
- Eat while hot.
This moreish recipe is courtesy of Ben Williamson, Executive Chef at Nour
3/490 Crown Street, Surry Hills