Knafeh
Discover the irresistible elegance of Knafeh, a cherished Middle Eastern dessert that's a feast for the senses. This iconic recipe features buttery kataifi, a shredded phyllo pastry, encasing a rich, gooey layer of Nabulsi or Akkawi cheese blended with creamy ricotta. Baked until golden and crisp, it's then drenched in a fragrant syrup infused with rose and orange blossom waters for a sweet, floral touch. Topped with crushed pistachios for a delightful crunch, Knafeh is best served warm and makes an impressive centerpiece for any gathering. With its balance of textures and bold flavors, this dessert is a true celebration of culinary artistry—and perfect for satisfying your sweet tooth.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Kataifi (shredded phyllo dough)
- 200 grams Unsalted butter
- 400 grams Nabulsi or Akkawi cheese
- 200 grams Ricotta cheese
- 250 grams Granulated sugar
- 250 ml Water
- 1 tablespoon Lemon juice
- 1 teaspoon Rose water
- 1 teaspoon Orange blossom water
- 50 grams Crushed pistachios
Instructions
Preheat the oven to 180°C (350°F).
If using Nabulsi or Akkawi cheese, ensure it has been soaked in water for several hours to remove excess salt, then drain and grate.
In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let cool slightly.
In a large bowl, separate the kataifi and drizzle with the melted butter, mixing well to coat all strands.
In a separate bowl, combine the grated Nabulsi or Akkawi cheese with the ricotta cheese, stirring until well mixed.
Take a 30 cm (12-inch) round baking dish and spread half of the kataifi evenly to form the base.
Spoon the cheese mixture over the kataifi base, spreading evenly and pressing lightly.
Cover the cheese layer with the remaining kataifi, pressing firmly to form an even layer.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and crisp.
While the knafeh is baking, prepare the syrup. In a saucepan, combine granulated sugar, water, and lemon juice over medium heat. Stir until the sugar dissolves, then let boil for 5-7 minutes until slightly thickened.
Remove syrup from heat and stir in the rose water and orange blossom water. Set aside to cool slightly.
When the knafeh is golden, remove it from the oven and immediately pour half of the syrup evenly over the hot knafeh. Let it absorb for a few minutes.
Cut the knafeh into squares or wedges, drizzle with more syrup according to taste, and sprinkle with crushed pistachios.
Serve warm for the best taste experience.
Nutrition Facts
Calories |
6017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.6 g | 442% | |
| Saturated Fat | 185.1 g | 925% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 8138 mg | 354% | |
| Total Carbohydrate | 635.4 g | 231% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 264.4 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3784 mg | 291% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1430 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
