Knafeh with Stretchy Cheese

Name: Knafeh with Stretchy Cheese
Ingredients: 1.1 lbs (500 grams) fine kataifi pastry; 21 oz (600 grams) braided cheese (or unsalted string cheese); 1 cup shredded mozzarella cheese; 2 cups milk (about 0.5 liter); 2 tablespoons cornstarch; 1 packet mastic gum; 1 splash orange blossom water; 2 tablespoons ghee; 1 cup simple syrup

حنان الشامي الحمصي @cook_4123546

لبنانية

Knafeh with Stretchy Cheese

حنان الشامي الحمصي @cook_4123546

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Ingredients

1.1 lbs (500 grams)fine kataifi pastry
21 oz (600 grams)braided cheese (or unsalted string cheese)
1 cupshredded mozzarella cheese
2 cupsmilk (about 0.5 liter)
2 tablespoonscornstarch
1 packetmastic gum
1 splashorange blossom water
2 tablespoonsghee
1 cupsimple syrup

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Steps

1

Generously grease the baking pan with butter.
2

Sift a thin layer of kataifi pastry using a sieve.
3

Spread a layer of kataifi about 1 cm thick, smooth the surface evenly, make a hole in the center, place the pan over heat, and start rolling the pastry.
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In another pot, combine the milk and cornstarch. Once it thickens, add the orange blossom water and mastic gum.
5

Pour the cornstarch mixture over the cheese and start stirring and stretching. The milk helps the cheese form long strands.
6

Place the cheese in the pot and keep stirring.
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Once the kataifi is golden, add the cheese, leave for a minute, then flip it over and drizzle with warm simple syrup. Mix the mastic gum with the ghee and orange blossom water.
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Note: If the cheese releases too much water while melting, it means the type of cheese isn’t ideal. Drain the water and add the cheese to the kataifi once it’s golden. Skip the milk and cornstarch, as the cheese won’t thicken and will keep releasing liquid.
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