Lebanese cheese pastry soaked in rose water syrup — the king of Middle Eastern desserts.
Knafeh is Lebanon's most celebrated dessert — a magnificent pastry made of shredded kataifi dough layered with creamy stretchy akkawi cheese, soaked in fragrant rose water and orange blossom syrup, and sprinkled with crushed pistachios. Served warm, the cheese pulls dramatically when cut. The city of Tripoli in northern Lebanon is famous for producing the finest knafeh in the world.
Serves 12
Boil sugar and water 5 minutes. Add rose water, orange blossom water, and lemon juice. Cool.
Shred kataifi dough and mix with melted ghee. If using orange coloring, add now.
Press half the kataifi into a buttered baking pan. Layer cheese and ricotta over it. Top with remaining kataifi, pressing firmly.
Bake at 180°C for 25–30 minutes until golden and cheese is melted.
Immediately pour cold syrup over hot knafeh. Flip onto a platter, sprinkle with pistachios, and serve warm.
Pour cold syrup on hot knafeh for best absorption.
Akkawi cheese should be desalted by soaking in water for several hours.
Use cream filling instead of cheese.
Make individual portions in small pans.
Best fresh. Reheat in oven to restore crispiness.
Knafeh likely originated in Nablus, Palestine, but Tripoli, Lebanon has become its most famous home, with dedicated knafeh shops beloved throughout the Arab world.
Middle Eastern or Greek grocery stores, or order online. It's sold frozen.
Per serving (200g) · 12 servings total
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