Knefeh

I started by cutting the edges of the bread away from the crumb. I then used a food processor to break down the crumb into small pieces. I placed the bread crumbs in a large bowl and added the softened butter and the oil. I mixed everything together until all of the oil and butter were absorbed by the bread. The consistency of the resulting mixture should be crumbly, but if pressed in your hand, will hold its shape. I placed 3/4 of this mixture at the bottom of the pan and around its edges. I pressed them in to hold their shape. 

I mixed milk, cornstarch, sugar and the mastic in a medium size pan, and placed the pan on medium heat. Once the mixture thickened enough to cover the back of a spoon, I took them off the air and poured them on top of the bread mixture in the baking pan. I straitened the top using an offset spatula. I then spread my unsalted Akkawi and Mozzarella cheese on top. Finally, I flattened the remaining bread mixture with my hands and covered the top with them. 

I placed the pan on the middle rack of an oven preheated to 375 degree Fahrenheit or 190 degree Celsius for 30 minutes, or until the top is a deep golden brown. When it was done cooking, I removed it from the oven and flipped it, bottom side up, on the serving plate. I Covered it with sugar syrup and served. You can also enjoy in a ka’ak Asrouniye.

The Knefeh was so good, I really had to stop myself from eating more. My husband kept eating though. I think he is starting to gain weight. Maybe I should stop cooking for him! 😛 

Enjoy! 🙂