The disaster that was my attempt at Knefeh…. Continue reading
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Last Thursday, my nephews’ and niece’s Easter vacation started. Marc my sister’s second, decided he wanted to stay at Grandma’s till Saturday, when his family will come to pick him up and take him home.
Marc, I noticed, has taken quite an interest in cooking along the last couple of years. Whenever I am in the kitchen, he rushes in saying:”A vos ordres, Chef!” (At your orders, Chef!). Marc also is a huge Knefeh fan. So it seemed like a great Saturday morning activity with him, to surprise his family.
Last weekend was the perfect opportunity for me to make the knefeh for the challenge. I wanted my family to try it since it is not something that one finds on the average menu here in the USA. So after the kids finished school for the week and the rain set in a bit, I decided I would prepare this for all the house’s cooped up occupants.
Anyone visiting Lebanon, learns it is a must to try Knefeh: A sort of a cheese (or cream) pie, served in a special kind of bread with syrup.
Knefeh is usually eaten for breakfast, where pastry shops offer it hot on big trays from which they serve their customers.
Knefeh has another variation, made with ashta or clotted cream.
Also, this kind of sweets is pretty easy to make and people have had several versions they make at home. Today I am posting as a challenge Knefeh from scratch; even the dough of it (called Mafroukeh), that represents the crunchy part.
Marhaba! Kifkun? Recently I took a two-week vacation to Lebanon and I can tell you this was the best thing I have ever done! The trip made good sense since fellow Taste-Bud (and good friend) Viviane is one of the Lebanese natives. I had the chance to have a Taste-Bud-guided trip to an exotic place where many foods saw their beginning and where history is everywhere, so I thought why not?