Lebanese Knafeh Cheese Delight (Printable)

A crispy shredded pastry layered with melted cheese and fragrant syrup, garnished with pistachios.

# What You'll Need:

→ Cheese Filling

01 - 14 oz Akawi cheese (or unsalted mozzarella), soaked and drained
02 - 7 oz ricotta cheese

→ Pastry

03 - 9 oz kataifi (shredded phyllo dough), thawed
04 - 3.5 oz unsalted butter, melted

→ Syrup

05 - 1 1/4 cups granulated sugar
06 - 3/4 cup water
07 - 1 tbsp lemon juice
08 - 1 tbsp orange blossom water
09 - 1 tbsp rose water

→ Garnish

10 - 2 tbsp finely chopped pistachios
11 - 1 tbsp honey (optional, for drizzling)

# How-To Steps:

01 - Set oven temperature to 350°F and prepare for baking.
02 - Soak Akawi cheese in water for several hours or overnight, changing water hourly to remove excess salt. Drain, pat dry, and shred or slice thinly.
03 - Combine soaked Akawi (or mozzarella) and ricotta cheese in a bowl; set aside.
04 - Place kataifi in a large bowl, gently separate strands, and pour melted butter over. Mix thoroughly until all strands are coated.
05 - Grease a 9-inch round baking dish. Spread half of the buttered kataifi evenly on the bottom, pressing down to form a uniform base.
06 - Distribute the cheese mixture evenly over the kataifi base.
07 - Cover the cheese layer with the remaining kataifi dough, gently pressing down.
08 - Bake for 30 to 35 minutes until the kataifi is golden brown and crisp.
09 - Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer 8 to 10 minutes until slightly thickened. Remove from heat and stir in orange blossom and rose waters. Allow syrup to cool.
10 - Once baked, immediately invert knafeh onto a serving platter. Pour half of the cooled syrup evenly over the hot pastry.
11 - Sprinkle with chopped pistachios and drizzle with honey if desired. Serve warm with remaining syrup on the side.

# Expert Advice:

01 -
  • That moment when you bite through the golden crispy exterior and the cheese pulls in warm, silky strands is pure comfort.
  • It looks fancy enough to impress people at a gathering but honestly doesn't require restaurant-level skill to pull off.
  • The syrup-soaked finish makes it feel indulgent without being overly sweet or heavy.
02 -
  • The syrup must be completely cooled before you pour it onto the hot knafeh, or it'll get absorbed unevenly and the pastry will lose its crispness.
  • Inverting the knafeh immediately after baking is what creates that stunning presentation and ensures the syrup soaks into the right layers—don't wait or hesitate.
  • Soaking the Akawi cheese is non-negotiable if you're using it; skip this step and your knafeh will taste too salty to enjoy.
03 -
  • Make the syrup ahead of time and store it in the fridge; it actually tastes better the next day as the flavors develop and mellow.
  • If your kataifi is clumpy straight from the freezer, let it sit at room temperature for 30 minutes before trying to separate the strands, or you'll break them.
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