Dessert

Knafeh (Lebanon)

Name: Knafeh (Lebanon)
Total time: 45 min
Yield: serves 8
Ingredients: 300g Phyllo dough; 150g Butter; 300g Mozzarella; 250g Sugar; 1 Lemon; 50g Pistachios

Preparation time: 45 min
Servings: serves 8

Ingredients

serves 8

Phyllo dough — to buy300g
Butter — to buy150g
Mozzarella — to buy300g
Sugar — to buy250g
Lemon — to buy1
Pistachios — to buy50g

Preparation

Melt the butter and generously coat the phyllo sheets, shredded by hand into thin strands, so they absorb the fat well and brown evenly as they cook.
Spread half of the buttered phyllo in the bottom of a dish, press down firmly, then cover with cheese (grated mozzarella for stretchiness), and finish with the remaining phyllo on top.
Bake for 25-30 minutes at 180°C, until the top is nicely golden and crisp.
While it bakes, make a syrup by bringing the sugar, a little water and the lemon juice to a boil for 5 minutes, until it thickens slightly.
Pour the warm syrup over the hot knafeh as soon as it comes out of the oven, sprinkle with crushed pistachios, and serve immediately while the cheese is still stretchy.