Introduction
Picture this: the sun sets over the Mediterranean, and you’re savoring a warm, gooey slice of knafeh, a favorite Middle Eastern dessert. With its golden, crunchy crust and thick, creamy cheese filling, this dish is as much about flavor as it is tradition. Perfectly balanced between sweet and savory, knafeh is the best delight for cheese lovers and anybody wishing to enjoy true Middle Eastern flavors.
Recipe Card
Recipe Name: Knafeh Dessert Recipe
Description: A Middle Eastern delicacy with a crunchy kataifi shell, creamy cheese filling, and fragrant syrup.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Calories: 320 per serving
Ingredients
For the crust:
- 500g kataifi pastry (shredded phyllo dough)
- 200g unsalted butter, melted
For the filling:
- 300g sweet cheese (like Nabulsi or Akkawi, soaked and drained)
- 200g mozzarella cheese, shredded
For the syrup:
- 1 cup granulated sugar
- ½ cup water
- 1 tsp rose water
- 1 tsp orange blossom water
- Juice of ½ lemon
For garnish:
- ¼ cup crushed pistachios
Instructions
- Prepare the crust: Preheat the oven to 180°C (350°F). Break the kataifi pastry into small pieces, then combine thoroughly with melted butter until equally covered.
- Layer the base: Spread half of the kataifi mixture equally in a greased 9-inch round baking dish, pressing hard to produce a solid base.
- Add the filling: Combine the cheeses and sprinkle them over the kataifi foundation. Top with the remaining kataifi, pressing lightly.
- Bake: Bake for 25-30 minutes, or until the top is golden brown and crispy.
- Prepare the syrup: While the knafeh bakes, combine sugar and water in a pot. Simmer for 5 minutes, then whisk in lemon juice, rose water, and orange blossom water.
- Assemble: Remove the knafeh from the oven and immediately drizzle with the syrup. Let it soak for 5 minutes.
- Garnish and serve: Sprinkle with crushed pistachios and serve warm.
Notes
- Ensure the cheese is well-drained to avoid a mushy filling.
- Adjust syrup sweetness to taste.
Nutrition Information
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
Why You’ll Love This Recipe
- Authentic Flavor: Enjoy the rich legacy of Middle Eastern cuisine in every bite.
- Easy to Make: Simple ingredients and uncomplicated techniques make this recipe beginner-friendly.
- Versatile: Perfect for holidays, family gatherings, or a sweet pleasure anytime.
- Customizable: Easily alter sweetness and toppings to suit your taste.
- Impressive Presentation: A golden, syrup-glazed confection that looks as good as it tastes.
Key Ingredients and Substitutions
Kataifi Pastry
Found in specialty stores or online. Substitute with shredded phyllo dough if needed.
Sweet Cheese
Nabulsi or Akkawi are typical choices, but mozzarella works in a pinch. Soak salty cheeses overnight to lessen saltiness.
Rose Water and Orange Blossom Water
Essential for the syrup’s floral overtones. Replace with vanilla extract for a distinct spin.
Pistachios
Add a nutty bite, but almonds or walnuts are good substitutes.
How to Make Knafeh Dessert Recipe (Step-by-Step)
- Prep the pastry: Gently separate the kataifi strands, ensuring no clumping. Combine with melted butter for a thick, crispy crust.
- Layer the base: Pack the pastry tightly to make a solid bottom layer.
- Add cheese filling: Spread cheese evenly to eliminate lumps, producing a smooth, creamy center.
- Top with additional pastry: Keep the top layer light and airy to obtain a golden, flaky finish.
- Bake to perfection: Watch closely as the crust turns golden brown; overbaking can dry it out.
- Make the syrup: Simmer the syrup while baking, enabling the flavors to mingle wonderfully.
- Combine: Pour warm syrup over heated knafeh for the optimum absorption and flavor.
Expert Tips for Success
- Use fresh ingredients: Fresh kataifi and high-quality cheese boost the flavor.
- Drain the cheese: Avoid extra moisture by completely draining saturated cheeses.
- Work quickly: Kataifi dries out fast; keep it covered with a damp towel while prepping.
- Syrup timing: Always pour syrup while the knafeh is hot to lock in moisture and taste.
Variations & Customizations
Dietary Modifications
Use low-fat cheese or a vegan cheese replacement for a lighter option.
Flavor Twists
Add a pinch of cardamom or cinnamon to the syrup for a warm, spicy scent.
Toppings
Try toasted coconut, sesame seeds, or dried rose petals for added flare.
Storage and Reheating Instructions
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating
Warm slices in the oven at 160°C (320°F) for 10 minutes or until heated through. Avoid microwaving to preserve crispness.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with a strong Middle Eastern coffee or mint tea for an authentic experience.
- Complement with fresh fruit like berries or pomegranate seeds for a pleasant contrast.
Frequently Asked Questions (FAQs)
1. Can I make knafeh ahead of time?
Yes! Assemble the dish without baking, cover firmly, and chill for up to 24 hours. Bake fresh before serving.
2. What if I can’t find kataifi pastry?
Substitute with finely shredded phyllo dough or even crumbled puff pastry in a pinch.
3. Is knafeh always cooked with cheese?
Traditionally, yes, but other varieties include custard or cream fillings.
4. Can I freeze knafeh?
Yes, freeze baked or unbaked knafeh for up to 1 month. Thaw in the fridge before baking or reheating.
Conclusion
Knafeh is more than simply a dessert—it’s a celebration of culture, flavor, and tradition. With its ideal blend of crispy crust, creamy cheese, and flowery syrup, this recipe guarantees to thrill your taste buds and dazzle your guests. Try it today and bring a taste of the Middle East to your table!