🎉 I’m celebrating over 1k people who have joined my page, my goal was to reach that number before my one year anniversary, which is coming up. Thanks to each and every one of you, I’ve made it, and I couldn’t be happier. If I could reach out and give each one of you a hug, I would. I’m so grateful and thankful, words can’t express how I feel right now. I know I’m still in the beginning stages, but I know with your continued support my family will continue to grow. I hope I can continue to benefit you with my recipes and experience in the kitchen. I know in reels you can’t show every step exactly, and people enjoy the quick videos, I certainly do ☺️, so if you have any questions, feel free to reach out and I’ll get back to you as soon as I can. My next goal is starting my own blog so I can talk more extensively about the recipes and the history behind them.
Ingredients
- 10 ounce Kataifi
- 1 lb 6 ounces cheese ( queso blanco /queso ranchero/ queso panela )
- 1/2 cup ghee
- 1/4 tsp food knafeh coloring ( found at middle eastern stores)
Simple syrup
- 2 cups sugar
- 1 1/2 cup water
- Squirt of lemon
- Find instructions in the comments below
Instructions
- In the meantime let’s celebrate by making knafeh my number one dessert, a specialty of the Levant region made and celebrated all over the Middle East. Layers of shredded 10 ounces of kataifi dough and cheese topped with simple syrup and pistachio so warm and delicious. I hope you get to try and enjoy it.