Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, semolina and cheese cake - knafeh bi jibneh. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Semolina and cheese cake - knafeh bi jibneh is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Semolina and cheese cake - knafeh bi jibneh is something that I have loved my whole life. They’re nice and they look fantastic.
Basbousa is a traditional Egyptian - middle eastern sweet cake. Basically Basbousa (also known as revani or harissa) cake is a semolina cake with coconut. Popular throughout the Levant, this syrup-soaked cheese dessert is commonly encased with kataifi pastry, but this recipe from Sydney's modern Lebanese restaurant Embers Mezze Bar uses a crushed Corn Flakes and semolina mixture instead. This easy air fryer jalapeno poppers recipe stuffed with cream cheese and wrapped in bacon is keto, low carb and weight watchers friendly.
To begin with this particular recipe, we have to prepare a few components. You can cook semolina and cheese cake - knafeh bi jibneh using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Semolina and cheese cake - knafeh bi jibneh:
- Take 500 g knafeh dough, or mafroukeh
- Get 500 g akkawi cheese, if available, or any other unsalted white cheese like mozzarella
- Take 1/2 cup fine semolina, ferkha flour
- Take 200 g butter
- Take - For the sugar syrup:
- Make ready 2 1/2 cups sugar
- Prepare 1 1/2 cups water
- Make ready 1 teaspoon rose water
- Prepare 1 teaspoon lemon juice
- Take 1 teaspoon orange blossom water
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. For the cake, mix the semolina, sugar, flour, ground almonds, baking powder and orange zest together in a bowl until well combined.
Steps to make Semolina and cheese cake - knafeh bi jibneh:
- To get a completely unsalted cheese, soak in water for 24 hr. Make sure to change the water 4 to 5 times.
- 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.
- 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.
- Cut the cheese in small cubes and place them in a saucepan over medium heat. Stir until the water oozes out. Discard the water.
- 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.
- 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.
- Cut the knafeh into square pieces and serve warm with sugar syrup.
It is made with semolina, yogurt, butter or ghee and sometimes coconut. For the cake, mix the semolina, sugar, flour, ground almonds, baking powder and orange zest together in a bowl until well combined. Gradually stir in the melted butter and milk until you have a smooth batter. Yes Sugee Cake or Semolina Cake is my favorite cake! The cake is moist and not too sweet.
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