Prepare a Meze Spread
If you’re looking for a flavorful variation on the party platter, assemble a meze to explore a taste of the Mediterranean and Middle East. Also spelled mezze meaning “taste,” “share,” and/or “snack”, ...
Medium
45 MIN
This traditional Middle Eastern dessert has a creamy cheese filling layered between crunchy shredded phyllo dough, topped with pistachios and drizzled with syrup. The name knafeh derives from a term meaning “bulbul color” and is often dyed bright orange in homage to the red-vented bulbul songbird.
Ingredients
SERVINGS: 8-12
For the simple syrup
- 4 cups granulated sugar
- 2 cups water
- 1 teaspoon lemon juice
For the knafeh
- 1 (16-ounce) package kataifi (shredded phyllo dough)
- 1-1/2 cups butter, melted
- Orange food coloring, powdered or liquid (optional)
- 1 pound ricotta cheese
- 1 pound mozzarella cheese, grated
- 3/4 cup crushed pistachios
Instructions
To make the simple syrup:
Mix the sugar, water and lemon juice together in a saucepan. Place over medium-high heat and bring to a boil, stirring occasionally until the sugar dissolves. Remove from the heat and set aside to cool completely.
To make knafeh:
1. Preheat oven to 375°. Thaw shredded phyllo dough before using. In a large bowl, pull apart strands of the dough until they are completely separated and shredded.
2. Pour the melted butter and food coloring (if using) over the shredded phyllo and mix in with your hands until butter and food coloring are evenly distributed.
3. Spread half of the dough in a round 9-inch or a 9 x 13-inch cake pan. Press the dough into the pan until firmly packed.
4. Spread ricotta cheese over the bottom half of the dough. Sprinkle mozzarella cheese over the ricotta. Cover the cheese with remaining dough pressing firmly. Make sure to cover all of the cheese.
5. Bake for 15-20 minutes.
6. Remove from oven and immediately pour desired amount of syrup over the entire pan using a ladle. Decorate with crushed pistachios. Cut into squares and serve hot.
MAKE IT A PARTY
