Ingredients
- Knafeh (you can find this in Middle Eastern food shops)
- Mozzarella (small individual round balls)
- Butter, melted
- Sugar
- Water
- Rose water
- Pistachios, crushed (optional)
- Candied fruit, diced (optional)
Directions
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Preheat oven to 180C. In a deep pan, place the knafeh that you will be using and cover it with melted butter. Make sure all the knafeh is well rolled into the butter- you almost need to massage it with the butter. Then, bring your mozzarella balls and roll strands of knafeh around it until it turns out looking like a ball of knitting yarn. Place the knafeh balls in a buttered pan and bake in oven for about 15mins. I’d strongly recommend that as of 10mins, check your oven as knafeh can sometimes be unpredictable and burn quite fast! You’ll know it’s ready when it becomes of a beautiful luminous golden colour. While it’s in the oven, prepare the syrup: place equal amounts of sugar and water and boil for a good 10 mins (until it’s texture is rather thick). At the end, add some rose water to the syrup. When the knafeh bil jibne is out of the oven, immediately pour syrup (be very generous here, it needs a lot of syrup) on each ball. Sprinkle with crushed pistachios and decorate with a piece of candied fruit (optional)