Lebanese Knafeh Dessert
Ingredients
- 4 tablespoons ghee
- 250 grams knafeh
- 1/2 cup powdered sugar
- 1 cup semolina
- 4 cups milk
- 8 pieces mastic
- 1/2 cup kaymak
- 1/2 cup pistachios
For serving
- Syrup
Preparation
Prepare a cheesecake mold with a side opening and grease it with a little oil.
In a wide pot, melt the ghee, shred the knafeh slightly, add it to the ghee, sprinkle with powdered sugar, and stir continuously until golden.
Place half of the knafeh mixture in the mold, press to form an even layer, and set aside.
In a pot, combine semolina, milk, and mastic, cook over medium heat while stirring continuously with a wooden spoon until thickened, then pour over the knafeh layer and level the surface.
Refrigerate the mold for several hours until set completely.
Spread an even layer of kaymak on top.
Spread the remaining knafeh mixture, pressing lightly to form an even layer.
Remove the sides of the mold and place on a serving plate.
Sprinkle with pistachios and serve with syrup.
