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Middle Eastern/Lebanese · Desserts

Knafeh

VegEasy

Diet: Veg

Knafeh is a Middle Eastern/Lebanese dish. Use low-salt cheese and drain ricotta well.

Prep
30 min
Cook
35 min
Rest, soak, marinate or chill
15 min
Total
80 min
Servings
8
Difficulty
Easy
Cuisine
Middle Eastern/Lebanese
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Knafeh. The photograph includes a cream topping that is not part of this recipe.
The photograph includes a cream topping that is not part of this recipe. Representative photograph of Knafeh. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Syrup

Pastry

Filling

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Syrup · About 8 min

  1. Simmer sugar, water and lemon from 200 g sugar, 150 ml water, 15 ml lemon juice, 10 ml rose water 8 minutes; add rose water and cool.

Layer · About 10 min

  1. Heat oven to 180°C / 350°F. Chop pastry from 350 g kataifi pastry, 140 g melted butter and coat in butter. Press half into a 25 cm tin, add 400 g low-salt mozzarella, shredded, 200 g ricotta, then remaining pastry.

    Check: The food must be hot through at 180°C / 350°F.

Bake · About 35 min

  1. Bake 30–35 minutes until golden and filling reaches 74°C / 165°F. Pour cooled syrup over, rest 15 minutes and add 40 g pistachios, chopped.

    Check: Look for this result: golden and filling reaches 74°C / 165°F.

Tips

  • Use low-salt cheese and drain ricotta well.
  • Judge Knafeh by the texture and doneness signs in its steps. Your pan and heat affect how long Knafeh takes to cook.

Substitutions

  • In Knafeh, replace rose water with orange blossom water.

Storage

  • Get perishable Knafeh into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Knafeh within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Knafeh to 74°C / 165°F, stirring or turning it for even heating. When Knafeh is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Complete the cooked base of Knafeh the day before and refrigerate promptly. Allow the full setting time. Finish Knafeh with crisp sugar, crumbs, nuts or fresh toppings at serving time.

FAQ

What matters most when making Knafeh?

Use low-salt cheese and drain ricotta well.

What can I substitute in Knafeh?

In Knafeh, replace rose water with orange blossom water.

Can I prepare Knafeh ahead?

Complete the cooked base of Knafeh the day before and refrigerate promptly. Allow the full setting time. Finish Knafeh with crisp sugar, crumbs, nuts or fresh toppings at serving time.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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