8 Serves
85 Mins
Preheat your oven to 190°C and grease a round baking pan with a portion of the melted butter.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
611 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
461 mg / 1,250 mgPotassium
175 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
2 g / 28 gSugar
30 g / 50 gSaturated Fat
12 g / 20 gCholesterol
66 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
In a large mixing bowl, toss the shredded knafeh dough with the remaining melted butter until every strand is thoroughly coated.
Press half of the buttered dough firmly into the bottom of the prepared baking pan, then spread the mozzarella cheese evenly over the surface.
Cover the cheese layer with the remaining dough and bake in the oven for 40 to 45 minutes, or until the top is golden brown.
While the dessert bakes, combine sugar, water, and lemon juice in a saucepan over medium heat. Simmer until dissolved, then stir in the rose water and remove from heat to cool.
Pour the cooled syrup over the hot Knafeh immediately after removing it from the oven, allowing it to soak for 10 minutes before serving.
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Korean
French