Kataifi Shredded Pastry Dough – 1/2 pound

Sweet Cheese – 1/2 pound

Ackawi Cheese – 1/2 pound

Ricotta Cheese – 3/4 pound

Unsalted Butter – 1 stick

Syrup

Water – 1 cup

Sugar – 1/4 cup granulated sugar

Lemon Juice – 3 tablespoons

Orange Blossom Water – 1 tablespoon

Knafeh – During glorious times of the Phoenician and Ottoman Empires, cultures intertwined and culinary traditions developed. In the Middle Eastern countries of Lebanon, Palestine, Israel and Turkey, Knafeh dessert symbolizes each country’s unique culinary traditions. The featured Knafeh recipe consists of shredded dough and layered multiple types of cheeses that are baked until light golden crust develops. The orange blossom water combined with sugar creates a fragrant syrup, adding extra flavor and moisture. The selected Kontos brand of Kataifi pastry dough has soft texture. The traditional Middle Eastern Ackawi Cheese reflects a popular cow’s milk cheese with mild salty flavor that complements the Sweet Cheese’s light sweet flavor. The soft textured Ricotta Cheese is an Italian whey cheese created with the milk liquid retained during the cheese making process. During our visit to Lebanon number of years ago, we sampled a traditional Lebanese breakfast of Knafeh served inside a freshly baked sesame bread (Lebanese Kaak Bread). Knafeh presents a wonderful simplicity of colors, fragrances and sweetness. In the Middle East, the simple dessert of Knafeh erases cultural boundaries as patrons gather during a breakfast time to this delicacy freshly baked in the old traditional ovens.