Knafeh

Name: Knafeh
Cook time: 105 min
Total time: 105 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 500g Kataifi Pastry, shredded phyllo; 180g Ghee (Clarified Butter), melted; 3 drops of Orange Food Coloring, optional; traditional for color; 450g Akkawi Cheese, soaked to desalinate and shredded; 230g Low-Moisture Mozzarella, shredded; 50g Pistachios, finely chopped, for garnish; 400g Granulated Sugar; 240ml Water; 1 tsp Lemon Juice; 1 tbsp Orange Blossom Water; 1 tbsp Rose Water

Knafeh is a luscious Middle Eastern dessert of crisp, buttery shredded pastry wrapped around a gooey, milky cheese center and drenched in fragrant syrup. This version combines salty Akkawi with stretchy mozzarella, bright floral syrups, and a sprinkle of pistachios for crunch — perfect served warm for maximum pull and flavor. The orange-tinted top gives it the iconic, tempting look.

Knafeh is a luscious Middle Eastern dessert of crisp, buttery shredded pastry wrapped around a gooey, milky cheese center and dren... Show more

Traditional Middle Eastern Recipe

Health Grade

E · Indulgent

Rating

4.5

Time

1 hr40 min

Price

1,77 €

Calories

853 kcal

comfort food

holiday/special occasion

middle eastern

mediterranean

Method

Desalt the cheese

Cut the Akkawi Cheese into a few chunks if needed, cover it with cold water, and soak for 30 minutes. Drain it well, cover with fresh cold water, and soak for 30 minutes more; then drain again and pat it dry so the filling won't turn watery.

Make the syrup

Stir the Granulated Sugar, Water, and Lemon Juice together in a small saucepan. Bring it to a boil over medium heat, then lower the heat and simmer for 8 minutes until it looks clear and lightly syrupy. Take the pan off the heat, stir in the Orange Blossom Water and Rose Water, and let the syrup cool to room temperature.

Coat the kataifi

Pull apart the Kataifi Pastry with your fingers so the strands are fluffy and loose. Drizzle in the melted Ghee and add the Orange Food Coloring a drop at a time if you're using it, then toss and rub everything together until the strands are evenly coated and tinted with no dry spots.

Shred the filling

Shred the drained Akkawi into a bowl, then shred the Low-Moisture Mozzarella over it and toss the cheeses together until they're evenly combined. Keep the shreds loose rather than packing them down; that helps the filling melt smoothly.

Preheat the oven

Set the oven to 400° F and let it fully preheat while you assemble the pan.

Assemble the pan

Use a little of the remaining ghee to grease a 9- to 10-inch round baking dish well. Press about half of the kataifi mixture into the bottom, spread the cheese in an even layer over it, then cover with the remaining pastry. Press the top lightly but firmly, especially around the edges, so the layers hold together when you flip the finished knafeh.

Bake until golden

Bake on the center rack for 25 to 30 minutes until the top is deeply golden, the edges are crisp, and you can see the cheese just starting to bubble through the seams.

Invert and garnish

Let the knafeh rest for 5 minutes so it settles, then carefully invert it onto a serving platter. Spoon the cooled syrup over the hot pastry a little at a time, letting each pour soak in before adding more, then finish with the Pistachios; if they aren't already chopped, chop them finely first. Slice and serve warm.