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Knafeh

Shredded phyllo dough layered over a stretchy akkawi or mozzarella cheese filling, baked until golden-crisp, then soaked in fragrant rose water syrup and garnished with crushed pistachios - the iconic Levantine cheese dessert. Plan ahead: the cheese should soak in water for 2 hours to reduce saltiness.

90 minHardServes 8420 cal/serving

Middle EasternDessertStovetop and OvenVegetarianLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

  • 16 oz kataifi (shredded phyllo dough), thawed if frozen
  • 1/2 cup unsalted butter, melted
  • 1 lb akkawi cheese or low-moisture mozzarella, shredded or cubed
  • 1 cup whole-milk ricotta cheese
  • 1 tsp orange blossom water
  • 1 cup granulated sugar (for syrup)
  • 1/2 cup water (for syrup)
  • 1 tsp rose water
  • 2 tsp fresh lemon juice
  • 1/4 cup shelled pistachios, finely chopped

Instructions

  1. 1

    If using akkawi cheese, soak it in cold water for 2 hours, changing the water once, to reduce saltiness. Drain, rinse, and shred.

  2. 2

    Make the syrup: combine 1 cup granulated sugar (for syrup) and 1/2 cup water (for syrup) in a small saucepan over medium heat. Stir until sugar dissolves, then bring to a boil and simmer for 5 minutes. Remove from heat and stir in 1 tsp rose water and 2 tsp fresh lemon juice. Set aside to cool.

  3. 3

    Preheat oven to 375°F. Brush a 9x13-inch baking pan generously with some of the 1/2 cup melted unsalted butter.

  4. 4

    Toss 16 oz thawed if frozen kataifi (shredded phyllo dough) in a large bowl with all of the remaining melted butter, working the butter through with your fingers until every strand is coated. Press half the buttered kataifi into the prepared pan, packing it firmly into an even layer.

  5. 5

    Scatter the drained 1 lb shredded or cubed akkawi cheese or low-moisture mozzarella and 1 cup whole-milk ricotta cheese evenly over the kataifi base, leaving a 1/2-inch border. Sprinkle with 1 tsp orange blossom water. Top with the remaining kataifi, pressing down firmly.

  6. 6

    Bake for 25 to 30 minutes until the top is deeply golden and crispy. Remove from the oven and immediately pour the cooled syrup evenly over the hot knafeh. Let the syrup absorb for 5 minutes.

  7. 7

    To serve, run a knife around the edges, invert onto a serving platter, or scoop directly from the pan. Scatter 1/4 cup finely chopped shelled pistachios over the top. Serve immediately while the cheese is still molten.

Questions

Can I make Knafeh dairy-free?

Not cleanly. Here the dairy (1/2 cup unsalted butter, melted, 1 lb akkawi cheese or low-moisture mozzarella, shredded or cubed, 1 cup whole-milk ricotta cheese) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dessert collection instead.

Can I make Knafeh gluten-free?

Not cleanly. 16 oz kataifi (shredded phyllo dough), thawed if frozen has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free dessert collection instead.

How long does Knafeh keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Knafeh?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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