Lebanese Knafeh Recipe

Introduction

Knafeh is a beloved Lebanese dessert that combines crispy shredded phyllo dough with a rich, gooey cheese filling, all soaked in fragrant rose and orange blossom syrup. This recipe offers a delicious way to bring a taste of the Middle East into your kitchen, perfect for sharing with family and friends.

Ingredients

• 500 g kataifi shredded phyllo dough, thawed if frozen
• 300 g Akkawi or Nabulsi cheese, or low moisture mozzarella as a substitute, grated or shredded
• 200 g ricotta cheese or 1 cup mild unsweetened white cheese
• 250 g unsalted butter, melted
• 2 cups granulated sugar
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1 tablespoon rose water
• 1 tablespoon orange blossom water
• 1/2 cup finely chopped pistachios for garnish
• 1 tablespoon fine semolina or 1 tablespoon cornstarch to help stabilize the filling (optional)
• Pinch of salt
• 1 cup clotted cream (ashta) (optional, for serving)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) and grease a 30 cm round or 9×13 inch pan with a little melted butter.
2. Step 2: If using salted Akkawi or Nabulsi cheese, soak it in several changes of water for 4 to 12 hours to remove excess salt, then drain and grate. If using low moisture mozzarella, shred it. Drain ricotta well by pressing with paper towels if needed. In a bowl, mix the grated cheese, ricotta, semolina or cornstarch if using, and a small pinch of salt until evenly combined.
3. Step 3: Make the syrup by combining sugar, water, and lemon juice in a small saucepan. Bring to a gentle boil, then simmer for 6 to 8 minutes until it thickens slightly. Remove from heat, let cool a bit, then stir in rose water and orange blossom water. Keep warm but not boiling.
4. Step 4: Loosen the kataifi shredded phyllo dough with your fingers to separate any clumps. Pour the melted butter over the dough in batches, using your hands to rub the butter evenly through the strands until fully coated. Reserve a couple of tablespoons of butter for brushing the top later.
5. Step 5: Press half of the buttered kataifi firmly into the bottom of the prepared pan in an even layer. Compact it well with the back of a spoon or your palms to ensure it holds together.
6. Step 6: Spread the cheese mixture evenly over the base, pressing lightly to create a uniform layer. If the mixture feels too wet, add a bit more semolina or cornstarch to help stabilize it.
7. Step 7: Top with the remaining kataifi, press and compact again into a flat surface, then brush the reserved butter evenly over the top to encourage browning.
8. Step 8: Bake for 25 to 35 minutes until the top turns a deep golden color and the cheese bubbles. If it browns too quickly, tent loosely with foil for the last 5 to 10 minutes.
9. Step 9: Remove from the oven and immediately pour the warm syrup evenly over the hot knafeh to allow it to soak in. Let rest for 5 minutes, then sprinkle with chopped pistachios. Serve slices with clotted cream (ashta) on the side if desired.

Tips & Variations

• Use warm kataifi and warm syrup for the best absorption and flavor.
• Don’t skimp on coating the kataifi with butter; this ensures a crisp texture.
• If using salted cheeses like Akkawi or Nabulsi, soak them thoroughly to prevent an overly salty dessert.
• For a nutty variation, consider adding chopped walnuts or almonds along with the pistachios.
• Rose water and orange blossom water are traditional, but you can adjust the amount to your taste preferences.

Storage

Store leftover knafeh covered in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to restore the crispiness before serving. Avoid reheating multiple times to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese if I can’t find Akkawi or Nabulsi?

Yes, low moisture mozzarella is a common substitute that melts well. Mixing it with ricotta or a mild unsweetened cheese helps replicate the creamy texture.

How do I make sure the knafeh doesn’t become soggy?

Ensure the kataifi is well coated with melted butter and use warm syrup poured immediately after baking. Also, avoid over-soaking the cheese mixture to keep the layers balanced.

Lebanese Knafeh Recipe

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★★★★★

4.9 from 122 reviews

A classic Lebanese dessert featuring crispy kataifi shredded phyllo pastry layered with a blend of creamy cheeses, baked to a golden perfection, and soaked with fragrant rose and orange blossom-infused sugar syrup. Garnished with pistachios and optionally served with clotted cream for a luscious finish.

• Author: Isabella
• Prep Time: 20 minutes (plus 4-12 hours soaking time if using salted cheese)
• Cook Time: 30 minutes
• Total Time: 50 minutes (excluding cheese soaking)
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Lebanese

Ingredients

Scale 1x2x3x

For the Knafeh:

• 500 g kataifi shredded phyllo dough, thawed if frozen
• 300 g Akkawi or Nabulsi cheese (or low moisture mozzarella as a substitute), grated or shredded
• 200 g ricotta cheese or 1 cup mild unsweetened white cheese
• 250 g unsalted butter, melted
• 1 tablespoon fine semolina or 1 tablespoon cornstarch (optional, helps stabilize the filling)
• Pinch of salt

For the Syrup:

• 2 cups granulated sugar
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1 tablespoon rose water
• 1 tablespoon orange blossom water

For Garnish and Serving:

• 1/2 cup finely chopped pistachios
• 1 cup clotted cream (ashta) optional, for serving

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 180°C (350°F). Grease a 30 cm round pan or a 9×13 inch baking dish with some melted butter to prevent sticking and prepare for baking.
2. Prepare the Cheese Mixture: If using salted Akkawi or Nabulsi cheese, soak it in several changes of water for 4 to 12 hours to remove excess salt, then drain and grate. If using low moisture mozzarella, shred it. Drain ricotta well by pressing with paper towels if necessary. In a bowl, mix the grated/shredded cheese, ricotta, optional semolina or cornstarch, and a small pinch of salt until evenly combined.
3. Make the Syrup: In a small saucepan, combine 2 cups sugar, 1 cup water, and 1 tablespoon lemon juice. Bring to a gentle boil and simmer for 6 to 8 minutes until slightly syrupy. Remove from heat, allow to cool slightly, then stir in 1 tablespoon rose water and 1 tablespoon orange blossom water. Keep the syrup warm but not boiling until ready to use.
4. Prepare the Kataifi Dough: Loosen the shredded kataifi phyllo with your fingers to separate strands. Gradually pour the melted butter over the kataifi and use your hands to rub the butter thoroughly through all strands to coat evenly. Reserve a couple of tablespoons of butter for brushing the top layer later.
5. Form the Base Layer: Press half of the buttered kataifi firmly and evenly into the bottom of the greased pan using the back of a spoon or your palms to compact tightly so it will hold together during baking.
6. Add the Cheese Layer: Spread the cheese mixture evenly over the kataifi base, pressing lightly to create a uniform layer. If the cheese mixture feels too wet, add a bit more semolina or cornstarch to stabilize it.
7. Top with Remaining Kataifi: Spread the remaining buttered kataifi over the cheese layer, pressing and compacting again to form a flat, even surface. Brush the reserved melted butter over the top to promote browning.
8. Bake the Knafeh: Bake in the preheated oven for 25 to 35 minutes, until the top is deep golden brown and the cheese inside is bubbling. If the top browns too quickly, tent loosely with aluminum foil for the last 5 to 10 minutes of baking.
9. Add Syrup and Garnish: Remove the knafeh from the oven and immediately pour the warm syrup evenly over the hot pastry to allow the flavors to soak in. Let the dessert rest for 5 minutes, then sprinkle with finely chopped pistachios on top.
10. Serve: Slice and serve the knafeh warm with optional clotted cream (ashta) on the side for an authentic Lebanese finish.

Notes

• Use warm kataifi dough and warm syrup for best absorption and texture.
• Generously coat the kataifi with butter to ensure a crisp and golden crust.
• If using salty cheeses like Akkawi or Nabulsi, soaking them well is essential to avoid an overly salty dessert.
• Semolina or cornstarch in the cheese filling helps provide structure, especially if the cheese is moist.
• Serving with clotted cream (ashta) adds rich creaminess traditionally enjoyed with knafeh.

Keywords: Knafeh, Lebanese dessert, kataifi, shredded phyllo dough, Akkawi cheese, rose water syrup, orange blossom water, Middle Eastern sweets, cheese pastry dessert