Desserts
ChefRana Jarkas
Easy Toast Knafeh
An easy, quick take on traditional knafeh using slices of toast. Speedy and delicious — try this if you want a faster alternative to classic knafeh.
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Ingredients
Start here, then move straight into the method.
- 7 slices of sandwich bread, crusts removed
- 1 tablespoon soft unsalted butter
- 1 cup milk
- 2 tablespoons fine semolina
- A splash of rosewater
- A splash of orange blossom water
- 2 large pieces or one large ball of sweet mozzarella (about 250 g)
- or
- Sweetened Akkawi cheese (well-sweetened)
- Pine nuts - optional
- Pistachios for garnish
- Sugar syrup (qatir/shira) for serving
- For more delicious sweets see: Kaak Laban
- Easy, quick cheese halawet at this link
Method
Follow the cooking sequence without leaving the page.
- Crush the toast and mix it with unsalted butter, rubbing them together well.
- Sprinkle a little pine nuts on the base of the cheesecake pan, then spread the toast mixture over the bottom of the pan.
- Prepare semolina with milk: mix the semolina with the milk and put them in a pot on the cold stove, stirring; cook over medium heat until they thicken.
- Add rose water and orange blossom water to the semolina-milk, stir, and remove from the heat.
- Over the pressed toast in the cheesecake pan, distribute the sweet cheese, then pour the semolina-milk mixture on top.
- Bake the easy toast knafeh in the oven until the toast layer browns on the bottom and the cheese melts.
- Let the toast knafeh rest and cool, then invert it onto a serving plate larger than the pan.
- Garnish the toast knafeh with pistachios and serve immediately with syrup (qatra).
- Easy and quick cheese sweet recipe at this link.
Recipe tags
DessertsInternationalVegetarianEgg free
Notes and serving ideas
- Kaak Laban
- Easy, quick cheese halawet
