Knafeh

Method

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1. If using akkawi, soak the cheese in cold water for 2 hours, changing the water four times, then drain and grate or crumble it. Taste it — it should be barely salty.

   Mark done Start 2 hr timer

2. Make the syrup: simmer the sugar and water for 10 minutes, add the lemon juice, then take off the heat and stir in the orange blossom and rose waters. Cool completely.

   Mark done Start 10 min timer

3. Pull the kataifi apart with your fingers into loose strands, breaking up any clumps, then cut roughly into 3 cm lengths with scissors.

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4. Pour over the melted butter and rub it through with your hands for 2 minutes until every strand is coated and the pastry feels evenly damp.

   Mark done Start 2 min timer

5. Press half the buttered pastry firmly into a 25 cm round tin, pushing it up the sides. Compact it hard with the base of a glass.

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6. Mix the cheese with the semolina and spread it evenly over the base, leaving a 1 cm border.

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7. Cover with the remaining pastry and press down firmly again.

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8. Bake at 190°C / 375°F for 40 to 45 minutes, until the top is deep golden and the edges have pulled away slightly.

   Mark done Start 40 min timer

9. Invert onto a serving plate immediately and pour over half the cold syrup while the knafeh is still sizzling.

   Mark done

10. Scatter with ground pistachios and serve hot, with the remaining syrup alongside.

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Chef’s Tips

• Compact the pastry hard. A loosely packed base falls apart when you invert it.
• Serve within 15 minutes of baking. Knafeh is one of the few desserts that is genuinely a hot dish.
• Mozzarella is a perfectly good substitute for the stretch; ricotta adds the creaminess akkawi has.

Pairing Suggestions

• Arabic coffee with cardamom, or mint tea
• Serve as a celebration dessert
• Follows a rich meal well

Storage & Reheating

Best fresh. Keeps 2 days refrigerated; reheat at 180°C / 355°F for 12 minutes to re-melt the cheese and re-crisp the top.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.