Knafeh My Way
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Soft, yeasted dough balls filled with Akkawi and mozzarella, coated in ghee and fark knefeh, baked until golden, and finished with a generous drizzle of sugar syrup.
- Time
- 1 hour 40 minutes
- Cuisine
- Middle Eastern
Ingredients
Dough
- 5 g
- 7 g
- 6 g
Filling
Coating
Weights are estimates. Together, the ingredients weigh about 930 g before cooking, which is about 115 g per serving.
Steps
Combine the yeast, honey, milk, flour, salt, and softened butter, then knead the dough for 10 minutes until smooth and cohesive.
Cover the dough and let it rise for 30 minutes to 1 hour, or until doubled in size.
Divide the dough into equal, small portions. Fill each piece with the Akkawi and mozzarella mixture, then shape it into a ball, sealing the dough around the cheese.
Dip each ball in melted ghee, then coat it with fark knefeh.
Arrange the coated balls side by side in a baking tray in a honeycomb pattern.
Let the arranged balls proof for another 20 minutes.
Bake for approximately 20 minutes, until golden and fully baked. The source does not specify an oven temperature.
As soon as the tray comes out of the oven, generously drizzle the knafeh with sugar syrup.
Notes
Amounts for the cheese mixture, melted ghee, fark knefeh, and sugar syrup are not specified. Oven temperature and serving yield are not stated. Rise and proof times are included in the total; total duration varies with the first rise.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 313
- Protein
- 8 g
- Carbs
- 51 g
- Fat
- 8 g
- Fiber
- 2 g
Where the calories come from
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