Lebanese Knafeh - Chef Recipe by Robert Bousamra

Ingredients

Rosewater syrup:

1 1/2 cups sugar
3/4 cups water
1 Tbs lemon juice
2 tsp rose water

The crust:

1/2 package shredded Kataifi (stringy pastry), or 3 cups; you can use corn flakes crumbs
1 cup unsalted melted butter

The cream:

2 cups grated mozzarella, or Ackawi unsalted cheese
1 cup whole milk
1 cup double cream
1/3 cup fine semolina

Method

To make the rose syrup, combine sugar, water and lemon juice and bring to a boil. Reduce heat to a simmer and thicken to syrup consistency, add the rose water and take off the heat.

In the food processor, pulse Kataifi into a fine crumb (unless using cornflakes crumbs) and then add the melted butter and mix well.

Coat a 10-inch pie plate, or spring cake tin with the buttery crumb, compressing into base and sides, leaving enough of the crumb to coat the top.

In a saucepan, heat the milk and cream over medium-high heat until it is hot, not boiling. Add the semolina and cook for 2 minutes, stirring constantly, until the mixture is slightly thickened. Take off the heat, add grated cheese and stir, mixing well.

Pour the cheese mixture over the prepared pan and level the top. Set in the fridge and then top with remaining crumb mix, coating the firm cheese.

Place in the preheated oven at 180 C and bake for 30-40 minutes, or until deep golden brown.

Remove from the oven and cool for 15 minutes. Coat with the rosewater syrup and serve still warm and soft.

Recipe provided by The Dinner Party Chef