Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, semolina and cheese cake - knafeh bi jibneh. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Semolina and cheese cake - knafeh bi jibneh A warm two-layer dessert made of semolina dough and unsalted cheese, baked and served with sugar syrup. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Semolina and cheese cake - knafeh bi jibneh instructions.

Semolina and cheese cake - knafeh bi jibneh is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. 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 prepare a few components. You can have semolina and cheese cake - knafeh bi jibneh using 10 ingredients and 7 steps. Here is how you cook it.

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

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

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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.

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