Baked Kataifi with Cream

Kneifi bi Kushta (knef-fee bee kush-ta)


Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

Two layers of crispy, shredded dough surround a warm cream center, then topped with candied flower petals and pistachios with a flavorful syrup drizzled over the individual servings. The traditional way of making the filling (kushta) is a process of skimming the thick skin that forms over cream after it has been simmering for a long period. No one really does this at home, though it is perhaps done at large markets in the Middle East that sell sweets. The cream used in this recipe is a tasty alternative. This dessert is the perfect ending to a great meal or even as an afternoon sweet with tea. Offer it with a plate of seasonal fresh fruit and Turkish coffee.