Hyatt Magazine

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Recipe: Large Knafeh

by: Abumallek Makes and Bakes.

Dr Anas Nahhas


16oz box of kataifi dough (found in the freezer section)

1 ¾ sticks of butter

For the filling:

1 pint half n half

1 pint heavy whipping cream

4 heaping Tbs corn starch

For the syrup:

1 cup sugar

½ cup water

3-4 drops lemon juice

Preheat oven to 375

To begin, make the sugar syrup by boiling the 3 ingredients for about 5 minutes until it becomes the consistency of syrup. Set aside.

Make the filling by mixing the 2 COLD liquids and the corn starch in a pot until it is fully dissolved. THEN you begin to heat it on medium while continuously stirring. After about 6 minutes or so, it will begin to thicken. Keep stirring until the consistency is a little thicker than pudding. Remove from heat & set aside.

The dough comes in long strands so you will need to break it apart, either by hand or scissors, about 2 inch long pieces. Pour melted butter on top & mix thoroughly with the dough. Spread half the dough into oven safe dish or pan (9x13 or a bit larger so it doesn’t come out too thick). Next, spread the filling, being careful not to reach the edges of the dish so it won’t burn. Finally, sprinkle the other half of the dough on top and lightly press to make sure it’s firmly in place.

Bake for 15-20 minutes until golden

Pour the syrup on top & enjoy warm!