Knefeh (Na'ahme) - Probably the most popular dessert in the Levant

Prep Time 25

Cook Time 20

Total Time 45

Servings Servings

Calories 246

Heat the sugar and water over high heat, stirring, until the sugar has completely dissolved. Bring to the boil and reduce to medium. Simmer for approx. 5 minutes until a thin syrup has formed. The syrup will thicken further as it cools. Allow the syrup to cool.

Preheat the oven to 200°C.
For the lid, grind the rusks in a blender until they are a uniform, slightly coarse powder. If you don't have a blender, you can also put the rusk in a freezer bag, seal it and beat it with a rolling pin until it is crumbly.
Mix the rusk powder with butter and rose and orange blossom water.
Butter the base of the springform pan or line it with baking paper. I recommend baking parchment: only line the bottom and clamp the ring onto the paper so that the paper peeks out. Cut away the paper on the outside with scissors. This way, only the bottom is covered with paper.
Spread the rusk mixture over the base and press down gently.

Allow the mozarella to drain properly for about 5 minutes, cut into slices and place on the lid.

Mix all the ingredients for the pudding together, bring to the boil and allow to thicken to a creamy pudding for about 5 minutes while stirring.
Pour the pudding on top of the cheese layer and bake the Knefeh in the oven for approx. 20 minutes.

Remove the knefeh from the oven, use a spatula or butter knife to loosen the sides of the knefeh from the edge of the springform pan and carefully open the springform pan.
Place an appropriately sized plate on top of the Knefeh and carefully turn it upside down (hot!!). Carefully remove the base of the springform pan and the baking paper from the lid.
Garnish the Knefeh immediately with pistachios and serve still hot with sugar syrup.

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