Oraib Toukan; Knafeh Ghair Nabulsieh | babelmed
Oraib Toukan; Knafeh Ghair Nabulsieh Print
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Oraib Toukan; Knafeh Ghair Nabulsieh | babelmedClick here to listen to her interview.

Oraib Toukan; Knafeh Ghair Nabulsieh | babelmed Ingredients
Knafeh dough
Almonds
Rose water
1 kilo raspberries/blueberries or berries in season
Gee butter
1 kilo Mascarpone cheese

Process
Around 1 kilo of fresh berries in season need to be bought that morning, washed and dried.
Slice the berries and add a cup of sugar in a large bowl. Splash rose water over the large bowl of fruits. In a frying pan spread purified
butter over a whole knafeh tray. Spray 1 cup of syrup (1 sugar to 1 water with a teaspoon of rosewater) over the knafeh dough. Communally and lightly thread the knafeh dough together until they become lighter in form. Lay out the knafeh pastry over the non-stick round tray.
Place the tray on top of the fire, over very low heat for 20 minutes. Throughout the 20 minutes keep rotating the tray over the fire so that the dough crisps evenly without burning. When caramelized in color, flip the tray upside down on a knafeh tray. Let it cool. Top with mascarpone (preferable Ishtta), and layer the fresh berries on top of that. Sprinkle shaved almonds (optional). Serve from the tray on a
round table with teaspoons for everyone.

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