35. Recipe: Knafi (bil Jibn or Ushta)
Description
This article is from the Lebanon FAQ, by Alaa Dakroub dakroub@leb.net with numerous contributions by others.
35. Recipe: Knafi (bil Jibn or Ushta)
I have recently learned to make Knafi, and if I do say so, I think I have
become very good at it. I use the shredded stuff, not the breadcrumb crust.
First prepare the syrup ('ater) from twice as much sugar as water
with some lemon juice and orange-blossom water (mazaher). Mixing in honey
makes it taste more familiar to American palates, and putting in a tiny amount
of Carob molasses (dibs) makes the flavour "heavier" (i.e. more like
something cooked).
The syrup goes in the fridge.
Next I prepare the clotted cream ('ushta).
The ingredients are:
One liter milk,
1/4 litre heavy cream
and one teaspoonful rosewater (maward)
Prefereably boiled over a light flame in a wide, shallow tray over
two burners.
After that, it needs to be left at room temperature overnight so that the
thick layer of stuff on the surface can trigger the coagulation of a greater
of the milk/cream mixture.
Adding the rosewater after most of the boiling is done is a good thing to do.
You may refrigerate the 'ushta now if you want to do this later. The cheese
could be Lebanese white cheese (jinbi baidha) if you can get it or mozerella
otherwise. The shredded dough needs to be well buttered : pouring melted
butter over it is not enough, you have to leave some butter in solid form and
rub it in to make sure every strand is coated. I assume this will not be a
problem with breadcrumbs. Also, using clarified butter is a good thing to do
if you have time. (If you are still with me, you probably have time ;)
In order to clarify the butter, melt it and throw away the parts
that float or sink (unless, of course, you have some REAL samneh!).
One layer of knafi in the tray followed by the cheese (cut into any shapes
you wnat: it'll melt anyway), covered with the 'ushta and topped off by another
layer of buttered knafi is the final configuration.
Bake at 350 for half an hour then raise the temperature to 450 to brown it;
remove when it looks brown enough
(unless you see smoke, which is another indication it is done :>).
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