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Lebanese Knafeh Jibneh with Orange Blossom Syrup

By Maureen Abood On May 3, 2013 · 34 Comments · In Pastry and Sweets, Stories and Recipes, Your Favorites
The knafeh was the saving grace that morning. We were driving from Beirut to Tripoli on a quest, my quest, to see the famous Hallab bakery at its source. There had been the friendly assistance of a Lebanese chef in the U.S., who was connecting me with the owners of Hallab in hopes of a [...]
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Orange Blossom Simple Syrup, MaureenAbood.com

Orange Blossom Simple Syrup recipe

By Maureen Abood On May 2, 2013 · 5 Comments · In Ingredients, Stories and Recipes
So many Lebanese pastries rely on orange blossom syrup for flavor, for fragrance. And though the syrup is truly simple in its method and short ingredient list, there are a few different approaches to it: some with more sugar than water, longer or shorter cooking times, a mix of rosewater and orange blossom water, or [...]
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Ingredient: Shredded phyllo pastry (kataifi, knafeh, kanafe, kenafeh, kunafeh…)

By Maureen Abood On April 30, 2013 · 26 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, [...]
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