The recipe for knafeh ASMR by Tara Habis (Tawlet)
Today, treat yourself to a Levantine classic: knafeh, a Lebanese dessert with a crispy-yet-melty texture, combining semolina, akawi cheese, rosewater and orange blossom syrups, and crushed pistachios! At the helm of this symphony orchestra? Tara Habis, chef of Tawlet, Kamal Mouzawak's canteen… Yallah!
Schedule
Syrup: Pour all ingredients into a saucepan, bring to a boil while stirring to dissolve the sugar, then let cool.
Breadcrumbs: Melt the butter, toast the bread, mix everything together and then refrigerate.
Ashta preparation: Pour the milk into a saucepan over low heat, add the semolina and then the sugar. Stir for about 10 minutes, then add the orange blossom and rose waters. Mix until you obtain a creamy texture: the semolina should have absorbed all the liquid.
To finish, place an empty bowl on a scale and add the following ingredients in this order: 20g breadcrumbs, 40g cheese, 15g ashta mixture, then 10g breadcrumbs. Bake for 10 minutes at 200°C (390°F). Invert the bowl onto a plate to turn the knafeh out. Drizzle with syrup, sprinkle with crushed pistachios, and it's ready!
