World’s First: Vegan Knafeh!
By Laila ·
This is unofficially the first and only vegan Knafeh ever made in the world!! (Can someone verify that for me?) I’m freaking out a bit…ok a lot!
This is unofficially the first and only vegan Knafeh ever made in the world!! (Can someone verify that for me?) I’m freaking out a bit…ok a lot!
I can’t believe I made this happen! Middle-Eastern sweets are to die for, but having allergies to dairy and egg pretty much guarantees you don’t get to enjoy any of it…until now!
This Knafeh is not only amazingly good, it’s vegan! That’s right, free from dairy, egg, soy, peanut, and nut! It’s healthier too because of the ingredients used to make it. Munsur and Sofia went crazy for this dessert – Hope you enjoy making it and eating it as much as my family has :)
Vegan Knafeh Yields: ~ 20 pieces/servings
1 package shredded dough (available at your local middle-eastern store)
3/4C coconut oil, softened
Ishta (creamy filling):
3C coconut milk
1/4C plus 2Tsp Cornstarch
1/4C plus 2Tsp durum wheat semolina
2Tbsp rose water (available at your local middle-eastern store)
4C Daiya Mozzarella cheese shreds
Syrup:
3C sugar
1 1/2C water
1Tsp lemon juice
1Tbsp rose water
Ground pistachios to garnish (omit if you have an allergy to nuts)
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1. Preheat oven to 380°F. Have an un-greased cookie sheet (size 11” x 17″ {standard size I believe}) handy.
2. Remove shredded dough from package and place in a large bowl. Working with the oil, take a bit at a time and massage the dough thoroughly while shredding it at the same time using both hands, as shown. (I’m one-handed in the pictures because my other hand was busy snapping the pics ;) ).
Continue this step until you’ve shredded and massaged all of the dough. Set aside.
3. Spread 1/3 of the prepared dough onto the cookie sheet as shown. Gently pat dough as you spread it. Once finished, set aside and prepare ishta (creamy filling).
4. In a medium bowl to start, add milk, cornstarch, and semolina. whisk together until cornstarch has completely dissolved.
5. Add to large pan and cook on high heat, continuously stirring, until mixture starts to boil.
6. Once it starts to boil, add rose water, reduce heat to medium, and continue to stir until mixture becomes a nice creamy texture. Turn heat off. Your ishta is ready.
7. Working with the warm ishta, and using an offset spatula (recommended) or the back of a spoon, spread entire content of ishta in a back-and-forth motion onto the base layer as shown.
8. Next, sprinkle cheese shreds all over ishta, ensuring you cover entire surface.
9. Take remaining 2/3 of shredded dough and spread evenly on top of cheese shreds as shown. Gently pat dough as you spread it.
10. Bake in the oven for 30 minutes, until golden in colour.
11. While the Knafeh is baking, prepare syrup.
a) In a medium pot, combine sugar and water and cook unstirred on high heat until it comes to a boil.
b) Once boiling, add lemon juice and rose water, stir to combine.
c) Turn heat to medium and cook for approximately 5 minute, until syrup has slightly thickened. Turn stove off and set aside.
12. Once Knafeh has finished baking, remove from oven and pour about 1/3 to 1/2 of the syrup over it.
Reserve the remaining syrup for serving. You may pour syrup content into a nice bottle or any serving bowl (like a gravy boat or something handy like that).
13. Score and cut desired size for serving. Garnish with ground pistachios.
Tip: If you’re allergic to nuts or don’t have any on hand, feel free to garnish with some fresh fruit, raspberries for example.
Taste that goodness and tell me it isn’t the best you’ve ever had ;)
Bon appétit! xo
Recipe
World’s First: Vegan Knafeh!
- Vegan
- Dairy-Free
- Egg-Free
- Nut-Free
This is unofficially the first and only vegan Knafeh ever made in the world!! (Can someone verify that for me?) I’m freaking out a bit…ok a lot!
- Cook
- 35 mins
- Serves
- ~20 pieces/servings
Ingredients
Instructions
Dough
- 1Preheat oven to 380°F. Have an ungreased 11 x 17-inch cookie sheet handy.
- 2Place the shredded dough in a large bowl. Add the 3/4 cup softened coconut oil a little at a time, thoroughly massaging and shredding the dough with both hands until all the dough is prepared. Set aside.
- 3Spread 1/3 of the prepared dough onto the cookie sheet, gently patting it as you spread. Set aside.
Ishta (creamy filling)
- 1Whisk 3 cups coconut milk, 1/4 cup plus 2 teaspoons cornstarch, and 1/4 cup plus 2 teaspoons durum wheat semolina in a medium bowl until the cornstarch has completely dissolved.
- 2Transfer to a large pan and cook on high heat, stirring continuously, until the mixture starts to boil.
- 3Add 2 tablespoons rose water, reduce heat to medium, and continue stirring until the mixture becomes creamy. Turn off the heat.
Assembly and baking
- 1Spread all the warm ishta over the dough base in a back-and-forth motion, using an offset spatula (recommended) or the back of a spoon.
- 2Sprinkle 4 cups Daiya Mozzarella cheese shreds over the ishta, covering the entire surface.
- 3Spread the remaining 2/3 of the shredded dough evenly over the cheese, gently patting it as you spread.
- 4Bake for 30 minutes, until golden.
Syrup
- 1While the Knafeh is baking, combine 3 cups sugar and 1 1/2 cups water in a medium pot. Cook unstirred on high heat until boiling.
- 2Add 1 teaspoon lemon juice and 1 tablespoon rose water and stir to combine.
- 3Reduce heat to medium and cook for approximately 5 minutes, until the syrup has slightly thickened. Turn off the heat and set aside.
Finishing and serving
- 1Remove the baked Knafeh from the oven and pour about 1/3 to 1/2 of the syrup over it. Reserve the remaining syrup for serving in a bottle or serving bowl.
- 2Score and cut into desired serving sizes. Garnish with ground pistachios, or omit them if allergic to nuts; use fresh fruit, such as raspberries, instead if allergic or if you have no nuts on hand.
