Kenafa is one of the most delicious sweets that the Arab countries are famous for, especially the Levant and Egypt, and it is loved and preferred by many people in all its forms, and types. They contain calories.
Anoujoum Magazine presents the methods of making kenafa with cheese in the Lebanese way.
The ingredients:
Three cups of semolina.
Three-quarters of a cup of ghee.
Two cups of akkawi cheese.
Two big spoons of sugar.
Two tablespoons of milk.
Half a tablespoon of rose water.
Half a cup of water.
Crushed pistachio for garnish.
How to prepare:
Sprinkle akkawi cheese with a grater.
Soak the cheese in warm water for half an hour, then drain it well.
Grease the oven tray with liquid ghee.
Mix semolina, ghee, sugar, milk, blossom water, and water in a large bowl.
Rub the ingredients until they overlap with each other and become a homogeneous mixture.
Spread the mixture on the greased tray.
Heat the oven on medium heat.
Put the tray in the oven for ten minutes, until it turns brown.
Take the mixture out of the oven and wait until it cools.
Crumble the mixture until it becomes granules again, then sift.
Put two-thirds of the mixture in the greased tray.
Stack the mixture well so that it covers it evenly.
Spread the cheese over the mixture.
Spread one-third of the remaining semolina on the cheese layer.
Put the tray in the oven on medium heat for ten minutes, until it turns red.
Turn the tray to the other side and return it to the oven for five minutes.
Take out the tray from the oven, then pour the syrup on it, decorate it with ground pistachios, and serve.