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Knefah Kazeb

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A delightful Middle Eastern dessert featuring a buttery, crunchy cornflake crust beneath a rich, creamy semolina and mozzarella filling, infused with rose and orange blossom waters and soaked in fragrant simple syrup.

Ingredients

8 cups plain cornflake cereal (or 2 cups crushed pistachios/walnuts + 1/2 cup melted butter, or layers of phyllo dough with butter)

4.5 cups whole milk

2.5 cups heavy cream

1/2 cup sugar

3/4 cup fine semolina

1 tbsp corn starch

1 lb shredded mozzarella cheese (or mix with ricotta or akkawi)

1 tbsp rose water

1 tbsp orange blossom water

2 cups sugar (for syrup)

1 cup water (for syrup)

1 squeeze lemon juice (for syrup)

1 tbsp rose water (for syrup)

Crushed pistachios (for garnish)

Rose petals (optional garnish)

Toasted coconut flakes (optional garnish)

Instructions

  1. Prepare crust: Melt butter with sugar and mix with lightly crushed cornflakes, then press into a greased pan. Alternatively, press nut mixture or layer phyllo dough with butter.
  2. Make filling: In a saucepan, combine milk, cream, sugar, semolina, and corn starch. Cook over medium heat, stirring constantly until thickened. Remove from heat, add cheese and floral waters, and mix until smooth.
  3. Pour filling over crust and bake at 350°F (175°C) for 30–35 minutes until golden on top.
  4. Prepare syrup: Simmer sugar, water, and lemon juice until syrupy. Remove from heat and stir in rose water.
  5. Pour warm syrup over hot knefah. Let cool to room temperature.
  6. Garnish with crushed pistachios, rose petals, or toasted coconut flakes as desired.

Notes

Substitute cheese with a mix of mozzarella and ricotta or use akkawi for authenticity.

Use crushed nuts or phyllo dough instead of cornflakes for different crust textures.

Add 1 tsp ground cinnamon or cardamom for warm spice notes.

For a vegan version, use plant-based milks, vegan cheeses, and coconut oil instead of butter.

Reduce sugar in filling and syrup by 1/4 cup for less sweetness.

Stir constantly during cooking to avoid burning or lumps.

The dessert tastes better after resting a few hours or overnight.

Nutrition

Find it online: https://justsosavory.com/knefah-kazeb/