Print

Authentic Middle Eastern Knafeh Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 143 reviews

This Authentic Middle Eastern Knafeh is a delightful and aromatic dessert made with layers of shredded kataifi pastry, a blend of fresh cheeses, and a fragrant rose and orange blossom syrup. Baked to golden perfection, this rich and indulgent treat is a beloved classic in Middle Eastern cuisine, offering a perfect balance of crispy pastry and gooey cheese.

Ingredients

Pastry and Cheese

  • 500g kataifi pastry, thawed
  • 200g ghee, melted
  • 2 tbsp granulated sugar
  • 300g low-moisture mozzarella cheese, shredded
  • 200g Akawi cheese, desalted and drained
  • 100g fresh ricotta cheese

Syrup

  • 400g granulated sugar
  • 240ml water
  • 1 tsp lemon juice
  • 1 tbsp rose water
  • 1 tbsp orange blossom water

Instructions

  1. Prepare the syrup: Combine 400g granulated sugar, 240ml water, and 1 tsp lemon juice in a saucepan. Bring to a boil, then simmer gently for 10 minutes until the syrup thickens slightly. Remove from heat, stir in 1 tbsp rose water and 1 tbsp orange blossom water, and let cool to room temperature.
  2. Prepare the kataifi pastry: Pulse the thawed 500g kataifi pastry in a food processor until strands are about 1 inch long. Transfer to a large bowl and thoroughly mix with melted 200g ghee and 2 tablespoons granulated sugar using your hands, ensuring every strand is evenly coated.
  3. Form the base layer: Press two-thirds of the kataifi mixture firmly into the bottom and up the sides of a 12-inch round baking pan, creating an even and sturdy base for the dessert.
  4. Add the cheese filling: Combine the shredded 300g mozzarella, desalted 200g Akawi cheese, and 100g fresh ricotta. Spread this cheese mixture evenly over the kataifi base, leaving a small border around the edges to seal the filling.
  5. Add the top layer & bake: Cover the cheese layer with the remaining kataifi pastry mixture, pressing lightly. Bake in a preheated oven at 350°F (180°C) for 25 minutes, or until the top and edges turn deep golden brown and crispy.
  6. Finish and serve: Immediately upon removing from the oven, invert the knafeh onto a serving plate. Pour the cooled fragrant syrup evenly over the hot pastry to infuse sweetness and maintain a crisp texture. Serve warm for the best experience.

Notes

  • Ensure the Akawi cheese is properly desalted by soaking it in water for several hours and changing the water periodically to reduce saltiness.
  • Use fresh cheese for the best texture and authentic taste.
  • Make sure the syrup is cooled before pouring over hot knafeh to create the perfect crispy yet moist balance.
  • Serve knafeh immediately as it is best enjoyed warm.

Find it online: https://hotsavors.com/authentic-middle-eastern-knafeh-recipe/