Knafeh
Lebanon's most celebrated cheese dessert: shredded kataifi wheat layered over desalted akawi cheese, baked until golden, drenched in orange blossom syrup, and crowned with crushed pistachios.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 g Kataifi (shredded wheat pastry)
- 500 g Akawi cheese (or fresh mozzarella as substitute)
- 150 g Unsalted butter (clarified)
- 2 cups Sugar (for syrup)
- 1 cup Water (for syrup)
- 2 tbsp Orange blossom water
- 1 tbsp Rose water
- 1 tsp Lemon juice
- 4 tbsp Unsalted pistachios (finely crushed)
- 1/4 tsp Orange food coloring (optional, traditional)
Instructions
- NIGHT BEFORE — Desalt the akawi cheese: Cut into slices and submerge in a large bowl of cold water. Change the water every 2 hours if possible, or at minimum twice (before sleep and in the morning). By the time you cook, the cheese should taste only mildly salty, not sharp. This step cannot be rushed. If using fresh mozzarella, skip this step.
- Make the syrup: Combine sugar and water in a saucepan over medium heat. Stir to dissolve, then bring to a boil. Simmer for exactly 8-10 minutes — the syrup should be the consistency of thin honey, not thick like caramel. Check by dipping a spoon: it should coat lightly. Add lemon juice, orange blossom water, and rose water. Cool completely. The syrup must be cold or room temperature when applied to the hot knafeh.
- Prepare the kataifi: Thaw if frozen. Using your hands, separate the strands thoroughly — they should be loose and airy, not matted. Cut into roughly 4cm lengths using kitchen scissors. Toss with the melted clarified butter until every strand is coated. If using food coloring, add it now and toss to distribute the orange color evenly.
- Prepare the cheese filling: Drain the desalted akawi cheese completely. Tear or crumble into small pieces. Pat dry with paper towels — excess moisture will prevent proper browning.
- Preheat oven to 190°C (375°F). Generously butter a 30cm round or 9x13 inch baking pan.
- Press half the buttered kataifi into the pan firmly and evenly, creating a compact base layer about 1cm thick. Press down hard — this layer needs to be dense enough to hold together when flipped.
- Spread the crumbled desalted cheese evenly over the base. It should cover the entire surface.
- Top with the remaining kataifi, pressing down firmly to create an even, compact top layer.
- Bake for 35-40 minutes until the top is deep golden — the color of burnished copper, not pale blonde. The edges should be visibly caramelized. If the top colors faster than the bottom, move the pan to the lower oven rack for the last 10 minutes.
- CRITICAL — The flip: Allow to cool in the pan for exactly 5 minutes. Place a large serving plate upside-down over the pan. In one confident motion, flip the knafeh so the golden bottom becomes the top. The orange kataifi crust should now face up.
- Immediately pour the cold syrup evenly over the entire surface of the hot knafeh. Start at the center and work outward. The amount of syrup is a matter of taste — Lebanese knafeh tends toward restraint, but pour generously enough that the base layer is moistened.
- Immediately scatter the finely crushed pistachios across the center in a wide stripe or over the entire surface.
- Serve within 20 minutes while still warm. Knafeh does not wait. Cut into squares or wedges at the table.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Knafeh?
Lebanon's most celebrated cheese dessert: shredded kataifi wheat layered over desalted akawi cheese, baked until golden, drenched in orange blossom syrup, and crowned with crushed pistachios.
Where is Knafeh from?
Knafeh comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Knafeh vegetarian?
As written, Knafeh contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of kataifi (shredded wheat pastry) in Knafeh?
The kataifi (shredded wheat pastry) called for here is part of the traditional recipe and gives Knafeh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Knafeh?
In a Lebanese desserts spread, Knafeh is served at the end of a meal or with afternoon coffee or tea. A little extra syrup or nuts on top is traditional where the recipe calls for them.
Can I make Knafeh ahead, and how do I store leftovers?
Most components can be prepared ahead. Store leftovers covered in the refrigerator and bring to room temperature before serving for the best texture; syrups and nut toppings are best added or refreshed close to serving.