Lebanese Knafe Na’ama Recipe

Posted on
Photo: More from the Lebanese Recipes Kitchen: 

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Knafe Na’ama recipe. Enjoy the good taste of food and learn how to make Lebanese Knafe Na’ama.    

Total Time: 50 Minutes
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Yield: 6
Level: Easy

Ingredients

3 cups shredded kataifi dough
1 cup plain panko bread crumbs
1/2 cup Dede’s simple syrup
1 cup clarified butter
2 cups fresh mozzarella or akawi cheese
2 cups milk
1/3 cup farina

Directions

Preheat the panggangan to 400 degrees.

Soak the mozzarella in a bowl of water for about 4 hours.

In a food processor, add the kataifi noodles and process until very fine into small grain size pieces, pour into a bowl. Add bread crumbs, butter and syrup and combine well.

Press the dough into the bottom of a 10 inch pan and press down very well.

Remove cheese from bowl and tap dry with a paper towel.

Put mozzarella in food processor and blend until the cheese if very fine, pour into a bowl.

In a small pot heat milk and then add farina, cook for about 2 minutes while stirring.

Pour the milk over the cheese and combine well. Pour cheese mixture over dough and place in the oven, cook for about 40 minutes or until crust is golden brown.

Remove from panggangan and let cool for 10 minutes before flipping it over onto a nice plate. Decorate with ground pistachio and serve warm with simple syrup.

Lebanese Knafe Na’ama Video:

Kanafeh (Arabic: كنافة), also spelled knafeh, kunafeh or kunafah, is an Arabic sweet made of very fine vermicelli-like pastry. It is sometimes known as shredded phyllo. It consists of two layers of the shredded phyllo with a cheesy cream filling. It is traditionally served warm with a drizzle of simple syrup.

Source dedemed.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *