Knafeh Recipe

This Knafeh Recipe brings the golden, syrup-soaked Middle Eastern dessert right to your kitchen. Made with buttery kataifi pastry, creamy cheese, and fragrant rose water syrup, this dessert is crisp on top, soft in the middle, and irresistibly sweet. It is perfect for family gatherings, celebrations, or when you want to treat yourself to a comforting, homemade indulgence.

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Prep Time 25

Cook Time 34

Resting Time 10

Total Time 1 9

Servings: 8

Course: Appetizer, Dessert

Cuisine: Lebanese cuisine, Mediterranean, Middle Eastern

Calories: 410

Ingredients Equipment Method Notes

Ingredients

For the Knafeh Base:
300 g kataifi dough shredded phyllo thawed
1 cup unsalted butter melted
2 cups mozzarella cheese shredded or cubed
1/2 cup ricotta cheese or ashta cream for creamier texture
2 tbsp sugar optional for sweetness
For the Syrup:
1 cup sugar granulated
1/2 cup water filtered
1 tsp lemon juice prevents crystallization
1 tsp rose water or orange blossom water
1 tsp honey optional for flavor depth
For Garnish:
2 tbsp pistachios crushed
1 tsp rose petals optional for decoration

Equipment

1 9-inch round baking pan traditional for knafeh
1 Saucepan to prepare syrup
1 Mixing Bowl (for combining ingredients)
1 Pastry brush to spread butter evenly
1 Cheese grater for mozzarella or Nabulsi cheese
1 Food processor optional, to shred kataifi dough

Method

Prepare the syrup. In a saucepan, combine sugar and water. Heat gently until dissolved. Bring to a soft boil, then add lemon juice. Simmer for 8 minutes until slightly thickened. Remove from heat and stir in rose water and honey. Set aside to cool.
Prepare the dough. Shred the kataifi dough with your hands or a food processor until it is fluffy. Pour melted butter over the dough and mix gently until evenly coated.
Assemble the knafeh. Brush the baking pan with melted butter. Spread half of the buttered dough evenly across the base, pressing it lightly. Add the mozzarella and ricotta mixture in the center, then cover with the remaining dough, pressing gently to seal.
Bake until golden. Preheat oven to 180°C (350°F). Bake the Knafeh for 30 to 35 minutes, or until the top turns golden brown and crisp.
Add syrup and garnish. Remove from oven and immediately pour the cooled syrup evenly over the hot Knafeh. Let it rest for 10 minutes to absorb. Sprinkle crushed pistachios and rose petals on top.
Serve warm. Slice and serve with a refreshing drink like the Coconut Mojito Recipe or a light dessert such as the Blackberry Mojito Recipe. Enjoy the perfect balance of crispy, creamy, and sweet in every bite.

Notes

If using Akkawi or Nabulsi cheese, soak it in cold water for 30 minutes to reduce saltiness.
For a softer texture, add a layer of ashta cream between the dough and cheese.
Always pour cool syrup over hot Knafeh for the best absorption.
To reheat, warm slices in the oven for 10 minutes at 150°C. Avoid microwaving to keep the crust crispy.
For a lighter dessert option, reduce butter or try baking it with clarified butter.
Pair your Knafeh with the Lemon Balm Recipe for Weight Loss or Beetroot and Carrot Juice for a fresh, balanced meal finale.