Knafeh
Sign in to rate this recipe.
The Tale of Knafeh
Story updated
Knafeh, a sweet cheese pastry soaked in syrup, is widely believed to have originated in the Levant, with early versions appearing in medieval Arab texts; the city of Nablus in Palestine is especially renowned for its version. Jordan, sharing close culinary ties with Palestine, has embraced knafeh as a beloved dessert too.
Ingredients
Scale:· 8 servings
- 1 lb shredded phyllo (kataifi)
- 1/2 cup butter, melted
- 2 cups soft white cheese (akkawi or mozzarella), shredded
- 1.5 cups sugar
- 1 cup water
- 1 tbsp lemon juice
- 1 tbsp orange blossom water
- Crushed pistachios, for garnish
Instructions
- 1Boil sugar, water, and lemon juice for 8-10 minutes, then stir in orange blossom water to make the syrup; set aside to cool.
- 2Finely chop or process the shredded kataifi and mix thoroughly with melted butter.
- 3Press half the buttered kataifi into a greased round pan.
- 4Spread the cheese evenly over the kataifi layer, then top with the remaining kataifi, pressing down firmly.
- 5Bake at 400°F for 25-30 minutes until the bottom is deep golden brown (flip to check).
- 6Invert onto a serving plate immediately and douse generously with the cooled syrup.
- 7Garnish with crushed pistachios and serve warm.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.