Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, semolina and cheese cake - knafeh bi jibneh. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian. See more ideas about semolina cake, semolina, dessert recipes. Basbousa - an easy Middle Eastern semolina cake Mile-High Coconut Cake - A tall coconut cake with coconut cream filling and a coconut cream cheese frosting!!! Great recipe for Semolina and cheese cake - knafeh bi jibneh.

Semolina and cheese cake - knafeh bi jibneh is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Semolina and cheese cake - knafeh bi jibneh is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook semolina and cheese cake - knafeh bi jibneh using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Semolina and cheese cake - knafeh bi jibneh:

1. Take 500 g knafeh dough, or mafroukeh
2. Prepare 500 g akkawi cheese, if available, or any other unsalted white cheese like mozzarella
3. Prepare 1/2 cup fine semolina, ferkha flour
4. Make ready 200 g butter
5. Prepare - For the sugar syrup:
6. Take 2 1/2 cups sugar
7. Make ready 1 1/2 cups water
8. Make ready 1 teaspoon rose water
9. Prepare 1 teaspoon lemon juice
10. Take 1 teaspoon orange blossom water

Basbousa is an Egyptian semolina cake widely spread and loved throughout the Middle East. It is made with semolina, yogurt, butter or ghee and sometimes coconut. Popular throughout the Levant, this syrup-soaked cheese dessert is commonly encased with kataifi pastry, but this recipe from Sydney's modern Lebanese restaurant Embers Mezze Bar uses a crushed Corn Flakes and semolina mixture instead. The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within for this cake recipe.

Instructions to make Semolina and cheese cake - knafeh bi jibneh:

1. To get a completely unsalted cheese, soak in water for 24 hr. Make sure to change the water 4 to 5 times.
2. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
3. Spread the knafeh dough in a 35 cm diameter baking pan forming a layer of around 1.5 cm in thickness. Bake the dough in the oven at medium heat, until the bottom and the side of the dough turn golden in color.
4. Cut the cheese in small cubes and place them in a saucepan over medium heat. Stir until the water oozes out. Discard the water.
5. Add in the fine semolina and ½ cup of the syrup and mix. When the cheese mixture starts boiling, remove from heat and pour over the baked knafeh dough.
6. Place a large serving tray over the knafeh pan and turn the pan upside down. Let the knafeh drop on the serving tray while slowly removing the pan.
7. Cut the knafeh into square pieces and serve warm with sugar syrup.

Popular throughout the Levant, this syrup-soaked cheese dessert is commonly encased with kataifi pastry, but this recipe from Sydney's modern Lebanese restaurant Embers Mezze Bar uses a crushed Corn Flakes and semolina mixture instead. The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within for this cake recipe. Whisk semolina, sugar, baking powder, orange zest, cardamom, and salt in a medium bowl. Knafeh or Kanafeh is super delicious middle eastern dessert that made of kadayif, cheese and syrup. Semolina and Date Sweets/Cookies A sandy Semolina cake with a sweet and nutty cinnamon and date filling that not only tasted.

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