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Knafé in a frying pan

Skillet Knafeh

A must-try for anyone who loves Middle Eastern sweets! Kataifi dough is made of fine, hair-like strands widely used across the Arab world for both sweet and savory dishes. It's often called kataifi (shredded phyllo).

Olusha

Recipe author

Composition / ingredients

Servings:

Ricotta

250

Candied fruit

100

Lemon zest

Powdered sugar

100

Kataifi dough (shredded phyllo)

500

Water

100

Sugar

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 6 g

Fats 4 % 2 g

Carbohydrates 84 % 42 g

225 kcal

GI: 2 / 47 / 51

Cooking method

Step 1:

The ingredients.
Step 2:

Mix the ricotta with the lemon zest, candied fruit, and powdered sugar.
Step 3:

This is the filling.
Step 4:

If your kataifi dough is plain and unbuttered, drizzle it with melted butter and gently fluff the strands with your hands to work the butter through.
Step 5:

Grease a heated skillet with butter,
Step 6:

spread half the dough over it, and fry for a few minutes.
Step 7:

Spread the filling over the layer, then top with the second half of the dough.
Step 8:

Check whether the bottom layer is done,
Step 9:

and once it's golden, flip the knafeh over and fry the other side until done.
Step 10:

Make the syrup, let it come to a boil, and pour it over the knafeh in the skillet. Let it soak in. And that's it—your knafeh is ready.