Knaifi’t Arlene, Arlene’s Shredded Wheat Dessert
Knaifi’t Arlene
Throughout the Middle East, Arabs have loved Knaifi. This shredded phyllo dough is thin and more noodle-like, reminding our youngsters of angel hair pasta…but it’s made as a sweet! In fact, my granddaughter has loved it and asked me to make “that spaghetti dessert!”
Here in the U.S., we’ve enjoyed this traditional Syrian sweet as remembered by our Aleppo parents and grandparents. The Knaifi dough is available in Middle Eastern stores in the frozen section, but in certain parts of the country, it may not be available. I’m wondering if this is why the Syrians often made an American version of traditional Knaifi using Shredded Wheat and mimicking the texture, taste and look of the original.
Which brings me to this recipe in the cookbook, generously given to me by my sister’s dear friend, Arlene. You see, her mom would make it for her with the luscious creamy filling and sometimes with a chopped nut topping. It’s so simple to put together and will finish a special dinner along with Arab coffee, Qahweh, in a very delicious way!
Knaifi’t Arlene, Arlene’s Shredded Wheat Dessert
Watch how to make a westernized version of Knaifi, the Aleppo favorite dessert, made with Shredded Wheat! Learn to transform an everyday cereal into a Middle Eastern sweet. After layering the wheats in a buttered casserole, stuffing them with a ricotta-based filling, they’re topped with another layer of wheat, drizzled with butter and baked. Once out of the oven, Arlene’s Shredded Wheat Dessert is drizzled with Shirreh, a simple sugar syrup, flavored with orange blossom water, and served warm.