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Salty Knafeh with Mozzarella and Bulgarian Cheese

Try this savory take on the classic Middle Eastern knafeh, perfect as an appetizer or a light dinner. Traditionally known as a sweet dessert, this appetizing dish has evolved into a delicious blend of crunchy phyllo dough, gooey mozzarella and salty Bulgarian cheese. Served alongside a refreshing and colorful tomato salad, this dish showcases the perfect harmony of flavors and textures that Israel has to offer 🇮🇱🥗
7 / 10
cook time:
1 h
Salty Knafeh:
Shredded phyllo dough (kataifi) 1/2 Pounds
Mozzarella cheese, grated 1/4 Pounds
Salty Bulgarian cheese, grated 1/4 Pounds
Unsalted butter, melted 1/2 Cup
Tomato Salad:
Ripe tomatoes, diced 3 large
Red onion, finely chopped 1 small
Fresh parsley, chopped 1/4 Cup
Fresh mint, chopped 1/4 Cup
Israeli Olive oil 2 Tbsp
Lemon juice 1 Tbsp
Salt and black pepper to taste
Salty Knafeh:
Step 1
Preheat your oven to 350°F (180°C).
Step 2
In a large bowl, gently mix the shredded phyllo dough with the melted butter.
Step 3
Spread half of the buttered phyllo dough evenly in a 9-inch round baking pan, pressing it down firmly.
Step 4
Combine the grated mozzarella and Bulgarian cheese in a bowl, then layer the cheese mixture evenly over the dough.
Step 5
Cover the cheese layer with the remaining phyllo dough, pressing down gently.
Step 6
Bake for 25-30 minutes, or until the knafeh is golden brown and crispy.
Tomato Salad:
Step 1
In a large bowl, combine tomatoes, red onion, parsley, and mint.
Step 2
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Step 3
Pour the dressing over the tomato mixture and toss gently to combine.
To Serve:
Step 1
Once the knafeh is baked, remove it from the oven and let it cool for about 5 minutes.
Step 2
Slice the knafeh into squares or wedges and serve warm with a side of the refreshing tomato salad.