Name: Traditional Middle Eastern Knafeh with Sweet Cheese and Pistachios Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
Ingredients: 2 cups water; 2 cups granulated sugar; 1 teaspoon rose water; 1 tablespoon lemon juice (optional); 16 ounces Kataifi dough (shredded filo dough, thawed); 18 tablespoons melted butter (divided); Kunafa powdered pastry coloring (or harvest yellow food gel coloring, optional); 8 to 16 ounces sweet cheese; Crushed pistachios (optional)

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Introduction

Knafeh is a beloved Middle Eastern dessert featuring layers of crispy shredded filo dough and sweet cheese, drenched in fragrant rosewater syrup. This rich and indulgent treat is perfect for special occasions or whenever you crave something sweet and unique.

The image shows a round dessert with two visible layers on a white marbled surface. The bottom layer is white and looks soft and shredded, while the top layer is golden brown and crisp. The dessert is topped with a crumbly greenish powder, likely ground pistachios, sprinkled mainly around the edges and the center. A slice is cut out, revealing the white shredded layer inside. Next to the dessert, there is a knife and a red spatula with some crumbs on them. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups water
2 cups granulated sugar
1 teaspoon rose water
1 tablespoon lemon juice (optional)
16 ounces Kataifi dough (shredded filo dough, thawed)
18 tablespoons melted butter (divided)
8 to 16 ounces sweet cheese
Crushed pistachios (optional)
Kunafa powdered pastry coloring or harvest yellow food gel coloring (optional)

Instructions

Step 1: Combine sugar and water in a small saucepan. Heat over medium-high heat until the sugar dissolves completely.
Step 2: Remove the syrup from heat and let it cool slightly. Stir in the rose water and lemon juice if using. Set aside.
Step 3: Mix 2 tablespoons of melted butter with the food coloring or Kunafa powder if you are using it.
Step 4: Pour the colored butter (or plain melted butter without colorants) into the bottom of a 9-inch pie pan, cake pan, or knafeh pan. Swirl to coat the bottom and sides, then set aside.
Step 5: Remove kataifi dough from its package, place it on a cutting board, and cut into small quarter-inch pieces. Transfer to a large bowl.
Step 6: Add 16 tablespoons of melted butter to the chopped kataifi and toss well to evenly coat all pieces.
Step 7: Press half of the butter-coated kataifi firmly into the prepared pan. Use the bottom of a smooth cup or measuring cup to press evenly if desired.
Step 8: Slice the sweet cheese thinly and layer it evenly over the kataifi base. Use more cheese for a thicker filling; up to 16 ounces is recommended.
Step 9: Spread the remaining buttered kataifi on top of the cheese slices and press lightly to cover.
Step 10: Gently push the kataifi along the edges of the pan downward using a spatula or butter knife.
Step 11: Bake in a preheated 350°F oven for 40 to 50 minutes until the top is golden brown and butter is visibly bubbling up the sides.
Step 12: Remove from oven and allow to cool for a few minutes.
Step 13: When cool enough to handle, invert the knafeh onto a serving plate. A pizza pan works well for this step.
Step 14: Sprinkle crushed pistachios on top if using.
Step 15: Pour half of the cooled rosewater syrup over the knafeh.
Step 16: Serve the knafeh with the remaining syrup on the side for extra sweetness.

Tips & Variations

For a vibrant color traditional to knafeh, add Kunafa powdered pastry coloring or yellow food gel to the butter before coating the dough.
Use a mild, stretchy cheese such as mozzarella or akkawi for the best melt and texture.
If you prefer a crunchier knafeh, bake a few minutes longer but watch closely to prevent burning.
Serve warm for the ideal contrast between crispy crust and gooey cheese.

Storage

Store leftover knafeh covered in the refrigerator for up to 3 days. Reheat gently in the oven or a toaster oven at low temperature to restore crispness without drying the cheese. Avoid microwaving as it can make the crust soggy.

How to Serve

A slice of kunafa sits on a white plate with a white marbled surface underneath. The kunafa has three layers: a base of soft, pale white shredded pastry, a middle layer of creamy white cheese, and a top layer of golden-orange shredded pastry that looks crispy. Crushed green pistachios cover part of the top layer, adding texture and color contrast. In the background, the remaining kunafa with a slice cut out is visible on a dark pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make knafeh ahead of time?

Yes, you can assemble knafeh ahead and keep it refrigerated before baking. When ready, bake as directed, adding a few extra minutes if baking it cold from the fridge.

What cheese works best for knafeh?

Traditionally, akkawi or nabulsi cheese is used, but mozzarella is a common substitute due to its mild flavor and excellent melting properties.