Knafeh (Palestinian Cheese Pastry with Orange-Blossom Syrup)
Nablus-style knafeh: a molten white cheese filling encased in vermicelli-thin kataifi pastry soaked in aromatic sugar syrup, served orange-hot from the copper pan.
About This Recipe
Knafeh (كنافة) in its Palestinian form — specifically Nablusi knafeh — is one of the most extraordinary pastries in the world. The city of Nablus in the northern West Bank is its universally acknowledged capital, and the kanafani (knafeh maker) of Nablus hold a craft tradition that goes back several hundred years. The dish consists of a crust made from finely shredded kataifi (kadaifi) dough — angel-hair-thin strands of wheat — mixed with clarified butter and tinted with a characteristic orange-red food colouring (or saffron in the premium version). This crust encloses a filling of akkawi or nabulsi cheese, a fresh, mild, lightly salted white cheese that melts into a stringy, creamy mass. The whole construction is baked in a heavy copper round until the base crust is golden and crisp. Pulled from the oven, it is drenched in sugar syrup scented with orange blossom water and rose water, then flipped inverted onto the serving board so the crisp layer is on top. Finished with ground pistachio and a sprig of mint, knafeh must be eaten immediately, while the cheese is still molten and the syrup is still warm.
Ingredients
Serves 8
- 500 gkataifi (kadaifi) dough(thawed if frozen)
- 150 gunsalted butter(melted, or clarified butter (samn))
- 400 gakkawi or nabulsi cheese(soaked in cold water 2 hours to desalt)
- 200 gfresh mozzarella or ricotta(mixed with akkawi for extra stretch)
- 1/4 tsporange-red food colouring(optional; traditional for Nablus-style)
- 200 gsugar(for syrup)
- 150 mlwater(for syrup)
- 1 tbsporange blossom water
- 1 tbsprosewater
- 1 tspfresh lemon juice(for syrup, prevents crystallisation)
- 4 tbspground pistachios(for garnish)
Instructions
- 1
Make the syrup
Combine sugar, water, and lemon juice in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 5 minutes until slightly thickened. Remove from heat, stir in orange blossom water and rosewater. Cool to room temperature.
- 2
Prepare the cheese filling
Drain the soaked akkawi cheese and squeeze out excess water. Tear or grate into small pieces. Mix with fresh mozzarella (torn into pieces) or ricotta. Taste — it should be very mild and only slightly salty.
- 3
Prepare the kataifi crust
Pull the kataifi dough apart into loose strands. Place in a large bowl and pour the melted butter over it. Work the butter through every strand with your hands until thoroughly coated. If using food colouring, mix it into the butter before adding to the dough.
Knead the buttered kataifi gently for a minute to ensure every strand is lubricated — this is what gives the crust its signature crispness.
- 4
Assemble the knafeh
Preheat oven to 200°C (390°F). Butter a 30cm round baking pan. Press half the buttered kataifi dough into an even layer on the base, pressing firmly. Spread the cheese filling evenly over it. Cover with the remaining kataifi, pressing down firmly to compact.
- 5
Bake until golden
Bake for 30–35 minutes until the top is deeply golden and the sides pull away from the pan slightly. The base should be crisp and deeply coloured. Remove from the oven.
If the top is colouring faster than the base is crisping, cover loosely with foil and continue baking.
- 6
Syrup, flip, and serve
Immediately pour half the cold syrup over the hot knafeh and allow it to absorb for 2 minutes. Place a large board or platter over the pan and flip in one confident motion. Pour remaining syrup over the now-exposed crisp base (now on top). Scatter with ground pistachios and serve at once.
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Pro Tips
- →
Soak akkawi or nabulsi cheese in cold water, changing it twice over 2 hours, to remove excess salt — unsalted cheese is essential for knafeh.
- →
The syrup must be cold (or room temperature) when poured over the hot knafeh — this temperature contrast is what keeps the crust crisp.
- →
Use a heavy baking pan with good heat conductivity (carbon steel or copper if possible) to achieve a proper crunchy base.
Variations
- •
Cream knafeh (knafeh bi ashta): replace the cheese filling with clotted cream (ashta) for a richer, smoother interior.
- •
Individual knafeh: press into muffin tins for easy portion-controlled servings.
Storage
Knafeh must be eaten immediately — the magic of molten cheese and crisp pastry lasts only 15–20 minutes. Leftovers can be reheated in a 200°C oven for 10 minutes, but the texture will not be the same.
History & Origin
Knafeh originated in the city of Nablus in the northern West Bank and in adjacent parts of the Levant; the Nablus variant using nabulsi cheese is considered the archetype. The dish is documented in Arabic culinary sources from at least the 10th century, with references to a cheese-and-pastry confection prepared for the Abbasid Caliph Muizz al-Dawla. Nablus remains the most famous production centre, with its kanafanis visited by travellers from across the Arab world. The dish is also made throughout Lebanon, Jordan, Syria, Egypt, and Turkey (künefe).
Frequently Asked Questions
What cheese can I use if I cannot find akkawi or nabulsi?
Fresh mozzarella combined with an equal weight of ricotta is the best widely-available substitute. Unsalted mozzarella alone works but is somewhat bland; the ricotta adds body. Avoid aged cheeses — the filling must melt into a stringy mass, which only fresh, high-moisture cheeses do.
Where can I buy kataifi dough?
Most Middle Eastern, Greek, and Turkish grocery stores stock frozen kataifi (also spelled kadaifi). It is also found in international supermarkets with good world-food sections. Thaw overnight in the fridge and use within 2 days.
Why did my knafeh base not crisp up?
The butter must thoroughly coat every strand of kataifi — dry strands steam instead of frying. Also, the oven heat must be high enough (200°C minimum), and the base must be pressed firmly and evenly for uniform contact with the hot pan.
Nutrition Facts
Per serving (200g / 7.1 oz) · 8 servings total
Time Summary
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