Lebanese
Knafeh
Warm Lebanese knafeh with buttery crisp kataifi, stretchy cheese, floral syrup, and pistachio crunch for a lush sweet-salty pull.
10 servings · 45 minutes prep · 35 minutes cook
Ingredients
Main
- 1 lb kataifi dough, thawed and finely chopped
- 12 tbsp unsalted butter, melted
- 1 lb akkawi cheese, desalted and shredded
- 8 oz fresh mozzarella, shredded, as a stretch helper
- 1 cup granulated sugar
- 1/2 cup water
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp orange blossom water
- 1 tbsp rose water
- 1/3 cup pistachios, finely chopped
Directions
Method
- Soak the akkawi cheese in cold water in the refrigerator for 1 hour, changing the water twice. Drain well and squeeze dry so the filling is balanced rather than salty or wet.
- Make the syrup: Simmer the granulated sugar and water for 7 minutes. Add the fresh lemon juice and simmer for 2 minutes, then remove from the heat and stir in the orange blossom water and rose water. Cool the syrup.
- Heat the oven to 400°F. Rub the kataifi dough with the unsalted butter until every strand is evenly coated.
- Press two-thirds of the buttered kataifi into a buttered 12-inch round ovenproof skillet if you plan to invert the knafeh, or into a baking dish if serving from the dish.
- Spread the drained akkawi cheese and fresh mozzarella evenly over the pastry, leaving a thin border. Cover with the remaining kataifi and press lightly to level.
- Bake until the pastry is deep golden and the cheese is bubbling at the edges, 25-30 minutes.
- Invert onto a platter if using a round pan, or leave in the baking dish. Pour the cool syrup over the hot knafeh, garnish with the pistachios, and serve warm.
