How to Make the Perfect Lebanese Knafeh
Lebanese · Medium · 60 min · 8 servings
Knafeh is an iconic Lebanese dessert featuring a layer of crispy shredded kataifi pastry filled with a rich stretchy cheese or semolina cream, soaked in fragrant orange blossom sugar syrup. It is a legendary street food dessert that is adored across the Levant and the entire Middle East.
Why this recipe works
This Lebanese Knafeh recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 400 grams kataifi shredded pastry
- 120 grams unsalted butter melted
- 400 grams akkawi or mozzarella cheese shredded
- 2 cups sugar
- 1 cup water
- 2 tablespoons orange blossom water
Step by step instructions
Step 1: Make the sugar syrup
Combine the sugar and water in a saucepan over medium heat and stir until the sugar dissolves. Bring to a boil then reduce heat and simmer for 8 minutes until the syrup thickens slightly. Remove from heat, stir in the orange blossom water, and set aside to cool. The syrup must be cold when poured over the hot pastry.
Step 2: Prepare the pastry base
Roughly chop or pull apart the kataifi pastry into shorter strands. Toss with the melted butter until every strand is well coated. Press half of the buttered kataifi firmly and evenly into a greased round baking pan approximately 30 centimeters in diameter, creating a compact base layer.
Step 3: Add the filling and bake
Spread the shredded cheese evenly over the pastry base. If using akkawi cheese, soak it in cold water for 2 hours beforehand to remove excess saltiness. Top with the remaining kataifi pastry and press down firmly. Bake at 200 degrees Celsius for 35 to 40 minutes until the top is deeply golden and crispy.
Step 4: Soak and serve
Remove the knafeh from the oven and immediately pour the cold sugar syrup evenly over the hot pastry. Allow it to absorb the syrup for 2 minutes, then carefully invert onto a serving board so the golden bottom is now on top. Garnish with crushed pistachios and a little extra orange blossom water. Serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- kataifi shredded pastry → phyllo pastry sheets layered and roughly crumbled as an accessible alternative
- orange blossom water → rose water for an equally fragrant and floral Middle Eastern aroma
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Pouring hot syrup over hot pastry, which makes the knafeh soggy and prevents it from staying crispy
- Not pressing the kataifi layers firmly enough, which causes them to fall apart when the dessert is cut and served
Nutrition facts
Per serving: 520 calories, 14g protein, 64g carbs, 24g fat, 2g fiber.
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