Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

Knafeh

Knafeh is a very popular Middle Eastern dessert that is made with layers of shredded Phyllo dough, Mozzarella cheese and a special filling mixture. Knafeh is then topped with rosewater flavored syrup, making a delicious savory and sweet dessert.  

In Lebanon this is a traditional breakfast much like waffles or pancakes.

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

 

Shredded Phyllo dough can be found at any Middle Eastern store.  Our local store carries Apollo Kataifi.

The first step is to make the simple rosewater syrup which is a mixture of sugar, water, lemon juice and rosewater. Be sure your rosewater syrup cools completely before using to top the Knafeh.

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

Knafeh

Yield: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Knafeh is a delicious Middle Eastern savory and sweet dessert

Ingredients

Instructions

Start by making the rosewater syrup:

  1. In a small sauce pan, combine 2 cups sugar and 11/2 cups water over medium-high heat. Stir well.
  2. Bring mixture to a boil.
  3. Add lemon juice.
  4. Cook for another 5 minutes.
  5. Remove the syrup from the heat, add the rosewater, give it a quick stir and set aside.


Make the Knafeh filling:

  1. In a small non-stick pan, over medium heat combine milk, cream of wheat and 3 tbsp sugar, whisking constantly to work out any lumps.
  2. Cook for about 10 minutes, stirring frequently until you bring the mixture to a boil and until the mixture thickens. ( Frequent stirring is essential to avoid the mixture from sticking to the bottom of the pan).
  3. Reduce heat to low and let it cook for another 5 minutes.
  4. Set aside.


Get the Phyllo dough ready:

  1. Use a food processor to finely shred the Phyllo dough into smaller pieces.
  1. Transfer to a medium sized bowl, and mix with melted butter until all pieces are coated with butter.

To get the Knafeh ready for baking:

    1. Preheat oven to 350 F.
    2. Coat the bottom of a 9-inch cheesecake pan with cooking/baking spray.
    3. Add the mixture of shredded Phyllo dough and butter to the bottom of the pan, spread it firmly and evenly.
    4. Add a layer of the shredded Mozzarella cheese.
    5. Top the pan with a layer of the knafeh mixture.
    6. Bake for 30 minutes.
    7. Remove pan from oven and set aside until it cools completely.

TO SERVE:

    1. Loosen the Knafeh from the rim of the springform pan, Invert into a serving place.
    2. The shredded Phyllo dough will be the top of the Knafeh.
    3. Pour half of the reserved and cooled rosewater syrup over the knafeh.
    4. Decorate with crushed pistachios on top of the knafeh, if using.
    5. Serve each Knafeh Piece with remaining rosewater syrup on the side.

Notes

Looking for more Mediterranean desserts? Here are some:

Date Roll Cookies.

Almond Chocolate Covered Dates.

© Rose
Cuisine: Lebanese / Category: Desserts
“Majdool” dates work great for this almond chocolate covered dates recipe, as they tend to be soft and chewy. You can use normal dates if you prefer and they will still be great, but they just won’t be quite as soft.

Almond Chocolate Covered Dates

Almond chocolate covered dates is a super delicious and fun dessert that you can make in less than 20 minutes. Making this almond chocolate covered dates could not be any easier! Dates, almonds, chocolate chips, and boom you’re done!

If you’re looking for healthy-ish dessert ideas, this recipe is the perfect guilt-free indulgence!

“Mejdool” dates work great for this recipe, as they tend to be soft and chewy. You can use normal dates if you prefer and they will still be great, but they just won’t be quite as soft.

“Majdool” dates work great for this almond chocolate covered dates recipe, as they tend to be soft and chewy. You can use normal dates if you prefer and they will still be great, but they just won’t be quite as soft.

 

 

Almond chocolate covered dates is a super delicious and fun dessert that you can make in less than 20 minutes. Making those almond chocolate covered dates could not be any easier! Dates, almonds, chocolate chips, and boom you’re done!

Almond Chocolate Covered Dates

Yield: 2
Prep Time: 10 minutes
Additional Time: 5 minutes
Total Time: 15 minutes

Soft and chewy Healthy Almond chocolate covered dates Recipe!

Ingredients

  • 6 Medjool dates
  • 1/3 cup almonds: 2-3 almonds per date, depending on size of date
  • 1/3 cup chocolate chips
  • 4 shredded almonds for topping

Instructions

    1. Cut the Medjool dates length-ways and remove pits.
    2. Replace pits with 2-3 almonds (use as many almonds as desired, this will vary based on size of date). Make sure the date is wrapped around the almonds tightly.
    3. Stick it in the freezer for 5 mins while you make the chocolate coating- This step is optional, however I think that it helps keep the dates dates nice and firm.
    4. Add the chocolate chips to a small microwave safe bowl.
    5. Microwave the chocolate chips for 30 seconds then take the bowl out and give it a stir.
    6. Place the bowl back in the microwave and cook for a additional 20 seconds or until the chocolate is melted.
    7. Dip the dates in the melted chocolate, and roll slowly until the top of each date is completely covered with chocolate.
    8. Place each chocolate covered date on a baking sheet covered with parchment paper.
    9. Sprinkle each date with shopped almond. I used a knife to thinly shred the almonds.
    10. Place the baking sheet in the fridge for at least 1 hour or until chocolate is firm.
    11. Store left over in the fridge.
    12. Enjoy!

© Rose
Cuisine: Mediterranean / Category: Desserts
If you’re looking for healthy-ish dessert ideas, this almond chocolate covered dates recipe is the perfect guilt-free indulgence!

 

More easy dessert ideas? Check these out. 

No-Bake Cream Pie

Lotus Biscoff Cheesecake

No-Bake Chocolate Biscuit Cake

No-Bake Bisoff Cheesecake

Lotus Biscoff Cheesecake

This is truly the most perfect and easy no-bake cheesecake. Lotus Biscoff cheesecake recipe is guaranteed to please. I make it using Biscoff cookie Spread, but feel free to use your favorite brand of any other cookie butter.

No-bake lotus Biscoff cheesecake is a layer of Lotus Biscoff biscuit crust and a layer of cheesecake filling topped with melted Lotus Biscoff spread. This is a perfect quick dessert to make, especially if your oven is crowded or if you simply don’t feel like baking ? The hard part about this no-bake cheesecake is not going for seconds. This stuff is GOOD!

No-bake lotus Biscoff cheesecake is a layer of Lotus Biscoff biscuit crust and a layer of cheesecake filling topped with melted Lotus Biscoff spread. This is a perfect quick dessert to make.

INGREDIENTS

FOR THE CRUST:

FOR THE FILLING:

For The Topping:

1/2 cup Lotus Biscoff spread- which is basically the remaining of the jar.

INSTRUCTIONS

TO MAKE THE CRUST:

  1. Coat a 10-inch springform pan with cooking spray and line it with a rounded parchment paper.
  2. Using a food processor, pulse the Lotus Biscoff cookies into fine crumbs.
  3. Add melted butter and pulse again until the mixture is evenly combined.
  4. Reserve 1/3 of the mixture in a small bowl and refrigerate until ready to use for garnishing later.
  5. Evenly spread the remaining crumb mixture to the prepared springpan’s bottom, then press with your hands or a flat-bottomed measuring cup.
  6. Refrigerate while making the filling.

TO MAKE THE FILLING:

  1. In a food processor, beat together the cream cheese and Lotus Biscoff spread until well combined and very smooth.
  2. Add the whipped cream and beat very well.
  3. Scrape the filling onto the cookie crust and spread into an even and smooth layer.
  4. Cover tightly with plastic wrap and stick it in the freezer for 2 hours.

TO SERVE:

  1. Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cake off and transfer to a serving plate carefully.
  2. In a microwave safe bowl, hear the remaining Lotus Biscoff spread (1 cup) for about 50 seconds or until mixture is melted.
  3. Pour the melted Lotus Biscoff spread over cheesecake, and spread into an even smooth layer using a butter knife.
  4. Garnish the cake with the 1/3 cup reserved crushed cookies around the edges.
  5. Decorate it with your favorite berries; raspberries is our favorite choice.
  6. Serve cold and enjoy!
This is truly the most perfect and easy no-bake cheesecake. Lotus Biscoff cheesecake recipe is guaranteed to please. I make it using Biscoff cookie Spread, but feel free to use your favorite brand of any other cookie butter.

Here is another No-Bake easy dessert!

These Rice Krispies Nests are a perfect Easter treat.

Rice Krispies Nests

I have been making way too many Rice Krispies treats during quarantine. The boys love to help in the kitchen and Rice Krispies treats is our to go-to recipe. This time, instead of making a square pan of Rice Krispies treats, we decided to use a cupcake tray to make individual little nests filled with chocolate candy eggs. These Rice Krispies nests are perfect for Easter!

These individual little Rice Krispies nests filled with chocolate candy eggs are a perfect Easter treat.

Ingredients:

  • 5 cups marshmallows
  • 5 cups rice cereal
  • 1/4 cup unsalted butter
  • 1 teaspoons vanilla extract
  • 1 cup mini eggs

Directions:

  1. In a large pot, melt the butter over medium heat. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted.
  2. Remove from heat, then immediately stir in the vanilla extract.
  3. Add the rice cereal, folding it into the marshmallow mixture until all of the cereal is incorporated. Make sure each piece of cereal is coated with the marshmallow mixture.
  4. Grease a 12-cup cupcake tray.
  5. Wet your hands and scoop about 1/4 cup portions of the Rice Krispies into the prepared cupcake tray.
  6. Press the Rice Krispies into a cup shape.
  7. Allow the Rice Krispies cups to set and harden for half an hour before popping them out of the cupcake tray.
  8. Fill with treats. We used mini eggs but M&M’s or any type of candy will do the job 🙂

Need more Easter fun? Try these cute Easter bunny pancakes!

Easter Rice Krispies nests in a cupcake tray.
Date roll cookies. Easy Lebanese roll cookies stuffed with yummy dates. #datecookies #datedesserts #lebanesedesserts #rollcookies #stuffeddatescookies

Date Roll Cookies

Using dates in desserts is always a good idea. I love to make these date roll cookies because they are fun to prepare! I prefer to use date paste, which can be found at your local middle eastern store, because it saves so much time.  You can also use whole pitted dates by mixing them in a food processor with 1 table-spoon of butter to form a thick paste.

Date roll cookies. Easy Lebanese roll cookies stuffed with yummy dates. #datecookies #datedesserts #lebanesedesserts #rollcookies #stuffeddatescookies

 

Ingredients:

Directions:

To make the dough:

  1. In a large bowl add melted butter, sugar, flour and table cream.
  2. Mix well with your hand until all the ingredients are blended together.
  3. Form the mixture into a firm ball-shaped dough and set aside.

To prepare the filling:

  1. Take about 1 tsp date and make it into a small roll. Repeat the process for all the date paste. Set aside.
  2. On your counter top, sprinkle some flour and roll the dough until thin ( ~ 1/2 an inch thick).
  3. Use a  3 inch diameter circle cutter to cut out the dough into circles  ( I use a small measuring cup)
  4. Preheat the oven to 350 ° F
  5. Add the already rolled date paste into the center of each circle and roll them into a cylinder
  6. Place the date rolls on a large baking tray sprayed with cooking oil.
  7. Bake for 12 -15 mins.
  8. Allow to cool then serve and enjoy! 🙂

For more delicious cookies, check out this recipe!

Date roll cookies. Easy Lebanese roll cookies stuffed with yummy dates. #datecookies #datedesserts #lebanesedesserts #rollcookies #stuffeddatescookies

 

chocolate cake-The most moist chocolate cake. #cake #chocolatecake #chocolatefrosting

Chocolate Cake

Who can say no to chocolate cake?  I made this chocolate cake for my husband’s birthday last month and it was a hit. The secret ingredient that makes it so moist is yogurt. You can also replace yogurt with sour cream.

The frosting is really good ! I always make extra to add to each piece when serving. 

chocolate cake-The most moist chocolate cake. #cake #chocolatecake #chocolatefrosting

 

Ingredients for cake:

  1. 2 cups all-purpose flour
  2. 3 tsp baking powder
  3. 1/2 cup cocoa
  4. 3/4 vegetable oil
  5. 3 eggs
  6. 1 tsp vanilla extract
  7. 1 1/2 cups yogurt
  8. 1 1/2 cups sugar

Ingredients for frosting:

  1. 1/2 cup unsalted Butter
  2. Condensed milk 
  3. 3 tbsp Cocoa 

Directions:

To make the cake:

  1. Preheat oven to 350°
  2. Coat a 10-cup Bundt pan with  cooking spray 
  3. In a large bowl, mix dry ingredients well: flour, baking powder, sugar and cocoa.
  4. In your food processor, beat eggs with vanilla extract until blended. 
  5. Add sugar and continue beating until fluffy. 
  6. Add oil and yogurt and continue beating.
  7. Now gradually add the dry ingredients over the already mixed batter and beat until smooth. 
  8. Spread batter in prepared pan. 
  9. Bake until a tooth-pick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes.
  10. Cool pan on a rack for 10 minutes, then invert cake onto a serving plate and let cool.

To make the frosting:

  1. In a pan melt one stick of butter, add one can condensed milk and 3-4 tbsp of Cocoa (depending on how dark you prefer)
  2. Mix it all together on  low heat.
  3. Pour some of this chocolate frosting over the cake while it is still hot. 
  4. Enjoy!     
  5. Also check out my orange cake recipe! 

 

This date walnut banana loaf is perfect for breakfast, snack time with coffee or tea or whenever your sweet tooth needs indulging.

Date Walnut Banana Loaf

Ever wonder what to make with those overripe bananas that no one wants to eat? Very simple, make date walnut banana loaf! This date walnut banana loaf is perfect for breakfast, snack time, with coffee/tea or whenever your sweet tooth needs indulging.

Since the shelf life of bananas is very short, you can store ripe bananas in the freezer and defrost them the night before making this recipe. 

 

This date walnut banana loaf is perfect for breakfast, snack time with coffee or tea or whenever your sweet tooth needs indulging.

This date walnut banana loaf is perfect for breakfast, snack time with coffee or tea or whenever your sweet tooth needs indulging.

Date Walnut Banana Loaf

Yield: 12
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This date walnut banana loaf is perfect for breakfast, snack time, with coffee/ tea or whenever your sweet tooth needs indulging.

Ingredients

  • 2 ripe bananas
  • 1 1/2 cups sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 buttermilk
  • 1 tsp ground cinnamon
  • 1 stick (1/2 cup) melted/softened butter
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pitted dates 
  • Chocolate syrup- optional

Instructions

    1. Preheat oven to 350 degrees.
    2. Grease a 9" x 5" loaf pan with baking spray.
    3. In a medium-sized bowl, combine the dry ingredients: flour and baking powder, mix well and set aside.
    4. In your food processor, mix the eggs and vanilla very well.
    5. Add sugar and mix until frothy.
    6. Pour softened butter, banana and buttermilk and continue mixing.
    7. Add the dry ingredients into food processor and mix with the non dry ingredients, until everything is blended together. Add walnuts and dates to the final mixture and mix manually with a spoon ( Do not mix with food processor for this step).
    8. Pour mixture into the prepared greased pan.
    9. Bake for about 60 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.
    10. Let the loaf cool for 5 minutes.
    11. Removing from pan into a serving plate.
    12. Let is cool completely, slice and serve.
    13. Drizzle with chocolate syrup and enjoy.
    14. Yum!

Notes

How to make buttermilk substitute:


  1. Measure 1 tbsp of lemon juice or white vinegar.
  2. Add it to the 1/2 cup of milk.
  3. Stir the mixture together and let sit for 5 minutes.

© Rose
Category: Desserts
. 

date walnut banana loaf- Very simple recipe. #bananaloaf #walnuts #dates #banana @thesaltandsweetkitchen

  1.  

Oat and Grain Bars

I’m making homemade oat and grain bars today.  These bars are a delicious portable snack and very easy to pack in lunches. It took me a few tries to get the recipe right, the third was a charm! They came out super soft and chewy.

Oat and grain bars - Healthy portable snack bars. #healthybar #oatandgrainbars #portablesnack #easysnack #oats #grains

This recipe is very easy to make and does not require baking.  What I like the most about this recipe is that it can be easily  customized.   Most of the ingredients listed below can be replaced with anything else that you like or have in your pantry.  You can also add ingredients to the recipe. For example, rice cereal can be replaced by any other unsweetened puffed grain cereal or you can add your favorite nuts or seeds.

Yields 15 Bars

Ingredients:

  • 4 tbsp unsalted butter
  • 4 cups mixed unsweetened crisped rice cereal
  • 1 cup old-fashioned oats
  • 1/2 cup dried fruits ( I use raisins)
  • 1/2 cup whole almonds
  • 1/3 cup mini chocolate chips
  • 1/2 cup peanuts
  • 1/3 cups brown sugar
  • 4 tbsp honey
  • 1/2 cup peanut butter
  • 1 tsp vanilla extract
  • 4 cups marshmallows

Directions:

  1. In a large bowl, add rice cereal, oats, dried fruits, and nuts, then mix very well until everything is mixed evenly.
  2. In a small sauce pan add 3 tbsp butter, brown sugar, honey and stir well.
  3. Bring the mixture to a boil, then cook for an additional 1 minute.
  4. Remove from heat and add peanut butter and vanilla and mix until smooth.
  5. Drizzle over rice cereal, dried fruits and nuts mixture and stir with a large rubber spatula until everything is evenly coated.
  6. In a large pot, Add 1 tbsp butter and marshmallows and mix until melted.
  7. Add the rice cereal mixture to the melted marshmallows and mix evenly
  8. Scrape mixture into prepared dish (I use a baking pan 13″x 9″).
  9. Press the mixture and compact down evenly
  10. Set aside for at least one hour.
  11. Cut into bars.
  12. Enjoy!

No-Bake Cream Pie

This no bake whipped cream pie is a family favorite dessert around our house. It is also very quick to make and calls for very few ingredients. The plain biscuits dipped in coffee, makes this pie even more delicious. The hardest part about making this pie is waiting for it to set in the freezer!

 

No bake whipped cream pie-very quick to make and calls for very few ingredients. #nobakepie #nobake #icecreampie #deliciousdessert @thesaltandsweet

 

 

Ingredients:

Directions:

  1. In a large bowl, combine whipped cream, table cream and condensed milk.
  2. Hand whisk until smooth and creamy- set aside.
  3. In a small pot, boil water and coffee and-set aside
  4. In a large tray- The tray that I use is 11″ x 8″ x 2″:
    1. Spread half of the whipped cream mixture.
    2. Dip biscuits in coffee and line them up on top of the whipped cream ( each one at a time).
    3. Spread another layer (the rest of whipped mixture) on top of the biscuits.

 

  1. Garnish with chocolate of your choice, I use Hershey’s milk chocolate grated on a cheese grater
  2.  Put it in the freezer until firm- About 1 hour
  3. Serve and enjoy! Goes well with coffee 😉

Notes:

  • If you are a coffee lover, you can brew your self a pot of coffee and use some for biscuit dipping. Make sure to leave coffee black.
  • If you don’t have a coffee maker, you can boil 3 tbsp of coffee with one cup of water in a small pot
  • You can make your own whipped cream (The powdered packs).
  • Always keep left over in the freezer.

Jam-Filled Cookies

 I love making Jam filled cookies because they go with all occasions. I ordered a whole set of cookie cutters from amazon, that came in all different shapes. At this time of the year, they will make a perfect treat for Valentines Day if you use the heart shaped ones! You can also pick any other shape you like; for example, the stars for the 4th of July party!
Pick your favorite jam to fill the cookies after baking; Apricot ( Our favorite), raspberry,  peach or strawberry. Don’t stuff all your cookies with jam at once. I do it as I go; the jam softens these sandwich cookies and makes them tender and irresistible. However, if it sits for a long time, it can get soggy.  I’ve found that adding the jam a few hours before serving is just right.

Jam-filled cookies. Delicious cookies filled with jam, perfect for any occasion. #jam #jamcookies #Lebaneserecipes #desserts #Lebanesedesserts

 

Yields : 2 dozen
Ingredients:
  1. 2 eggs
  2. 1 whole lemon zest
  3. 1/2 tsp vanilla extract
  4. 3 cups flour
  5. 1 cup powder sugar
  6. 2 tsp baking powder
  7. 1 cup melted butter
  8. Your choice of Jam for filling ( I prefer apricot )
  9. Cooking spray
  10. 2 inch cookie cutters 
Directions:

The Mixture: 

  1. In a large bowl, beat eggs and lemon zest
  2. Add sugar and mix
  3. Add melted butter and mix until blended
  4. Gradually add flour and baking powder and mix until dough is smooth

To Prepare:

  1. Preheat oven to 375°F
  2. On a floured surface, roll out the dough 1/8 inch thick
  3. Cut dough with a cookie cutters. Each shape will have two corresponding cookie cutters, one with center of the shape filled in, and one with an open center. After baking, the two corresponding shapes will be pressed together with jam in between.
  4. Spray baking tray with cooking spray
  5. Place cookies 1-inch apart on cooking tray
  6. BAKE 6 to 8 minutes
  7. Cool
  8. Spread 1/2 tsp of jam over whole cookies. Top with corresponding open-center cookies
  9. Enjoy !

 

 

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