8 Serves
87 Mins
Prepare the Knafeh by finely shredding the dough and mixing it with melted butter in a large mixing bowl until evenly coated.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
4 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
0 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
215 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
219 mg / 1,250 mgPotassium
121 mg / 4,700 mgSodium
484 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
39 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Press half of the dough mixture firmly into the bottom of a greased Knafeh pan, then spread the Nabulsi cheese evenly over the top.
Cover the cheese with the remaining dough and bake in the oven until the bottom is golden brown.
Invert the Knafeh onto a serving dish and immediately pour the warm sugar syrup over the hot pastry, then garnish with crushed pistachios.
0
g8
g0
g
.jpg&w=3840&q=75)
Peruvian