This very special recipe was taught to me by my aunt, Tante Margot, who is the matriarch of our large and strong knit family. Knafeh, is is eaten piping hot and is one of those staple desserts that is regularly found on every Arab table during special occasions.
Over the years, many people have touched my life but only a handful have played a pivoting role in changing its trajectory forever. Tante Margot, is one of them. She is a woman of strength, perseverance and great foresight. She is someone that I look up to and admire as she embodies what it means to be loving, determined, focused, and a total go-getter.
Throughout the years she was faced with many challenges but she never let any situation define or break her. She always approached every challenge and difficulty with acceptance, pragmatism and a focus on finding the best solution for her immediate and extended family.
When she moved to America many years ago, she had the vision to apply for an immigrant visa for her brother, my dad, and his family, us. We were extremely happy living in Lebanon and for my mom and dad it was unfathomable that they would ever leave . A few years after the civil war started, they both realized that the future looked bleak and to safeguard our future, the best thing to do was to immigrate to the US, leaving behind everything they had built.
One can say that it was meant to be, the timing couldn’t have been more perfect. That simple visionary act on behalf of my aunt spurred on by her love of family and to be one day reunited with her brother, changed the trajectory of my life forever.
Today, I would not be the person that I am and indeed none of us would be if it wasn’t for her forward-thinking attitude that always placed family first. Although I am sad that we had to leave home, I realize now, more than ever, that sadly, it was probably one of the best decisions that she, and my parents ever made. I hold a lot of gratitude for the loving act my aunt extended towards us and hold a lot of love to a woman who was always a uniting force within our family. She still jokes to this day that it was the best 85 dollars she has ever spent – I totally agree!
Swipe left to make this lovely recipe and to bring a bit of our home to yours.
- 500g Knafeh vermicelli
- 375g melted unsalted butter
- 1/4 cup crushed pistachio nuts
- 1 30x26cm baking tray or 12 muffin molds
𝗦𝘂𝗴𝗮𝗿 𝗦𝘆𝗿𝘂𝗽
- 2 cups sugar
- 1 cup water
- 1 tbsp lemon juice
- 1 tsp of orange blossom water
𝗜𝘀𝗵𝘁𝗮 (𝗖𝗿𝗲𝗮𝗺) 𝗙𝗶𝗹𝗹𝗶𝗻𝗴
- 450g double cream
- 450g single cream
- 3/4 cup corn flour
- 1 tbsp icing sugar
Split the vermicelli into two equal parts. Place each half into two separate bowls and using scissors cut the vermicelli into small 1 inch long strands.
Pour half of the melted butter onto one bowl and the other half of the butter onto the second bowl. Mix very well by hand ensuring the butter is very well incorporated and has coated all the vermicelli.
Butter the baking tray and place one of the portions of the vermicelli at the bottom of the tray pressing firmly with your hand ensuring all the tray is evenly covered.
Pour the hot Ishta (see recipe below) filling on top of the vermicelli and using a spatula cover all the vermicelli creating an even layer.
Add the second vermicelli layer spreading it evenly and pressing down gently.
Bake in a preheated oven on 350F for 50 minutes and until nice and golden on the top.
Pour the cold syrup on top. Cut in lozenges and sprinkle with crushed pistachios. Serve piping hot!
CREAM FILLING
Take half of the single cream, add it to a small bowl and mix it with the corn flour creating a thick paste.
Pour the double cream, remaining single cream, and icing sugar, into a medium sized pot and on medium heat, bring it to almost boiling point, stirring all the while so the cream does not stick to the bottom of the pan.
Right before it reaches boiling point, take the cream mixture off the heat and add the corn flour and cream mixture stirring all the time until you have a very thick cream.
While it is still hot pour it all over the prepared and vermicelli mixture already laid out onto the baking tray.
SUGAR SYRUP
In a small pot add the water and sugar and bring to a boil.
Add the lemon juice and boil for 6 minutes.
Add the orange blossom water and pour into a glass bowl to cool completely.
