Breakfast Knafeh

Ingredients

• 200g Kadaif/Shredded Phyllo Dough
• 100g Clarified Butter (Ghee)
• 300g Fresh Mozzarella
• 200ml Sugar Syrup
• 50g Pistachios, chopped
• 1 TL Rosewater
• 1 Prise Orange Blossom Water
• 3 EL Sugar

Instructions

1. Preheat the oven to 180°C (350°F) top/bottom heat. Loosen the Kadaif with your hands and break it into bite-sized pieces. Melt the clarified butter (ghee) and pour it over the Kadaif noodles, mixing well to ensure all noodles are evenly coated with butter.
2. Press half of the buttered Kadaif noodles into an oven-safe dish (about 24 cm diameter) to form an even and compact layer. This is crucial for a crispy base.
3. Slice or shred the fresh mozzarella thinly and distribute it evenly over the Kadaif layer, leaving a small border. Sprinkle with 3 tablespoons of sugar.
4. Cover the mozzarella completely with the remaining Kadaif noodles, pressing down firmly to ensure an even and smooth top layer.
5. Bake the Knafeh in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy, and the cheese is melted. Keep an eye on it during baking.
6. While the Knafeh is baking, gently warm the sugar syrup and flavor it with rosewater and orange blossom water. This adds a traditional touch to the syrup.
7. As soon as the Knafeh comes out of the oven, immediately pour the warm, flavored sugar syrup evenly over it. Allow the syrup to be fully absorbed.
8. Let the Knafeh cool slightly, then sprinkle with the chopped pistachios and serve immediately. Enjoy this delicious breakfast warm.

Nutrition