Knafeh Bil Keshk

Knafeh Bil Keshk is a delightful Lebanese dessert that combines the richness of semolina dough with the tangy flavor of keshk, topped with a sweet syrup. This unique treat is perfect for sharing and celebrates the culinary heritage of Lebanon.

Ingredients

• Semolina - 100 grams
• Keshk (fermented dried yogurt) - 50 grams
• Unsalted butter - 50 grams, melted
• Sugar - 50 grams
• Water - 100 milliliters
• Pistachios, finely chopped - 30 grams
• Rose water - 1 teaspoon
• Vanilla extract - 1/2 teaspoon
• Salt - a pinch

Steps

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix the semolina, keshk, melted butter, and a pinch of salt until well combined.
3. Grease a small baking dish with a little melted butter and press half of the semolina mixture evenly into the bottom.
4. In a saucepan, combine the sugar and water, and bring to a boil, stirring until the sugar dissolves. Remove from heat and add the rose water and vanilla extract.
5. Pour half of the syrup over the semolina layer in the baking dish.
6. Spread the remaining semolina mixture over the syrup layer and press down gently.
7. Bake in the preheated oven for 25-30 minutes or until golden brown on top.
8. Remove from the oven and immediately pour the remaining syrup over the hot knafeh.
9. Let it cool for a few minutes, then sprinkle with chopped pistachios before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 1 g
• Sugar: 20 g
• Sodium: 50 mg
• Cholesterol: 20 mg
• Total Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• Contains probiotics from keshk that may support digestive health.
• Rich in protein from the keshk and semolina, aiding muscle repair and growth.

Tags