Directions for use:
Knafeh cheese (a variant of Akkawi) is traditionally preserved in brine (salty water).
For use in desserts, soak in water for 2-3 hours, draining and resoaking every 30 minutes until sweet.
For use in savoury pastries, soak for 30minutes – 1 hour until desired salt level achieved.
For use in desserts, soak in water for 2-3 hours, draining and resoaking every 30 minutes until sweet.
For use in savoury pastries, soak for 30minutes – 1 hour until desired salt level achieved.