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Lebanese Knafeh Jibneh with Orange Blossom Syrup

By Maureen Abood On May 3, 2013 · 48 Comments · In Pastry and Sweets, Stories and Recipes, Your Favorites
One of the greatest of all Lebanese pastries is knafeh jibneh with orange blossom syrup. Knafeh is shredded phyllo dough (find it in Middle Eastern markets) which is filled here with a wonderful cheese blend for a melty, salty-sweet (mostly sweet . . . ) pastry. The Lebanese eat knafeh traditionally for breakfast in a [...]
Read More »
Orange Blossom Simple Syrup, MaureenAbood.com

Orange Blossom Simple Syrup

By Maureen Abood On May 2, 2013 · 9 Comments · In Ingredients, Stories and Recipes
Orange blossom simple syrup is an essential part of many Lebanese pastries. For baklawa, it is important to pour cold syrup over the hot pastry when it comes out of the oven, or to pour hot syrup over cooled pastry, so make it in advance. So many Lebanese pastries rely on orange blossom syrup for [...]
Read More »

Ingredient: Shredded phyllo pastry (kataifi, knafeh, kanafe, kenafeh, kunafeh…)

By Maureen Abood On April 30, 2013 · 35 Comments · In Ingredients
That list of spellings for knafeh (kuh-NAF-ee), shredded phyllo dough, seems to go on and on. Knafeh dough is typically called kataifi dough, which is the Greek iteration of knafeh. Like the sheets of phyllo used for baklawa, the shredded dough is used to make several different kinds of Lebanese pastry, typically of the buttery, [...]
Read More »
 
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Lebanese Knafeh Jibneh with Orange Blossom Syrup

By Maureen Abood On May 3, 2013 · 48 Comments · In Pastry and Sweets, Stories and Recipes, Your Favorites
One of the greatest of all Lebanese pastries is knafeh jibneh with orange blossom syrup. Knafeh is shredded phyllo dough (find it in Middle Eastern markets) which is filled here with a wonderful cheese blend for a melty, salty-sweet (mostly sweet . . . ) pastry. The Lebanese eat knafeh traditionally for breakfast in a [...]
Read More »
Orange Blossom Simple Syrup, MaureenAbood.com

Orange Blossom Simple Syrup

By Maureen Abood On May 2, 2013 · 9 Comments · In Ingredients, Stories and Recipes
Orange blossom simple syrup is an essential part of many Lebanese pastries. For baklawa, it is important to pour cold syrup over the hot pastry when it comes out of the oven, or to pour hot syrup over cooled pastry, so make it in advance. So many Lebanese pastries rely on orange blossom syrup for [...]
Read More »

Ingredient: Shredded phyllo pastry (kataifi, knafeh, kanafe, kenafeh, kunafeh…)

By Maureen Abood On April 30, 2013 · 35 Comments · In Ingredients
That list of spellings for knafeh (kuh-NAF-ee), shredded phyllo dough, seems to go on and on. Knafeh dough is typically called kataifi dough, which is the Greek iteration of knafeh. Like the sheets of phyllo used for baklawa, the shredded dough is used to make several different kinds of Lebanese pastry, typically of the buttery, [...]
Read More »
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