Knafeh
A delicious dessert made with Kataifi dough that is layered with cheese and soaked in syrup for a perfect balance of crispy and gooey textures.
Ingredients
Main Ingredients
- 1 package Kataifi Dough (Kunafa Dough) Usually sold frozen in long, tangled strands.
- 1/2 cup Butter or Ghee Butter works perfectly; ghee gives a deeper flavor.
- 2 cups Cheese (mozzarella or traditional knafeh cheese) Use a mild melting cheese; ensure low moisture if using mozzarella.
- 1 cup Sugar For syrup.
- 1 cup Water For syrup.
- 1 tbsp Lemon juice For syrup.
- 1 tsp Rose water or Orange blossom water (optional) For added aroma.
- 1/4 cup Chopped Pistachios For topping.
- 1 tbsp Food coloring (optional) For a classic golden look.
Instructions
Make the Syrup
- Combine sugar and water in a pot and simmer for about 8 to 10 minutes.
- Add a squeeze of lemon juice, then turn off the heat and stir in a splash of rose or orange blossom water. Let it cool.
Prepare the Cheese
- Shred the mozzarella cheese (if using). If wet, pat with a paper towel. Keep flavors mild if mixing cheeses.
Separate the Dough
- Place thawed Kataifi Dough in a large bowl and gently pull it apart to fluff the strands.
Butter the Dough
- Melt the butter or ghee and drizzle it over the dough, tossing gently to coat evenly.
Layer in the Pan
- Press half of the dough into the bottom of a baking pan, add the cheese evenly, then cover with the remaining dough and gently press down.
Bake
- Bake until deep golden brown and fragrant, about 30 minutes. Lower the heat slightly if the top browns too quickly.
Soak with Syrup
- Pour the cooled syrup over the hot knafeh immediately after baking. Let sit for 10 minutes before cutting.
Notes
Thaw the dough overnight in the fridge for best results. Serve warm with a sprinkle of chopped pistachios on top. Can be made mini by using a muffin tin for individual portions.