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Knafeh is a beloved dessert in Lebanese cuisine, offering a delightful combination of textures and flavours that make it a favourite across the Middle East. This sweet cheese pastry, soaked in aromatic sugar syrup, is often enjoyed during special occasions, breakfast, or as a dessert.
Knafeh is a dish that reflects the rich culinary heritage of Lebanon, bringing a sense of warmth and tradition to any table it graces.
What Is Knafeh?
Knafeh is a dessert that features a layer of sweet, stretchy cheese encased between crispy, golden layers of shredded phyllo dough or semolina, depending on the variation. The pastry is baked until crisp, then soaked in a fragrant sugar syrup flavoured with rose or orange blossom water.
Often, it is topped with a sprinkle of crushed pistachios, adding a bit of crunch and a subtle nutty flavour that complements the sweetness of the dish.
Ingredients and Taste
The key ingredients of Knafeh include the dough, cheese, butter, sugar, and aromatic waters like rose or orange blossom. The cheese used is typically a soft, mild variety like Akkawi or mozzarella, which melts beautifully during baking to create a rich, creamy texture. The dough, whether shredded phyllo or semolina, provides a crisp contrast to the gooey cheese.
When you take a bite of Knafeh, you experience a delightful blend of textures and flavours. The crispy exterior gives way to a soft, gooey interior, with the sweet syrup seeping through the layers, adding just the right amount of sweetness without being overwhelming. The fragrant notes from the rose or orange blossom water elevate the dish, giving it a unique, exotic aroma that lingers on the palate.
A Taste of History
Knafeh’s origins are deeply rooted in the Levantine region, with Lebanon being one of the countries where it is most cherished. The dessert has a long history, believed to have been created during the Fatimid Caliphate in Egypt, though it quickly spread throughout the Middle East.
Each region has its own variation of Knafeh, with slight differences in preparation and ingredients, but the core essence of the dish remains the same.
In Lebanon, Knafeh is often associated with celebrations and special occasions. It’s traditionally served for breakfast on weekends or during religious holidays such as Ramadan.
The preparation of Knafeh is considered an art form, passed down through generations, with families and pastry chefs alike taking pride in their unique twists on this classic dish.
Traditional Lebanese Knafeh Recipe
Serves: 4 people
Ingredients:
For the Pastry:
- 250g kataifi (shredded phyllo dough)
- 100g unsalted butter, melted
- 250g akawi cheese (or mozzarella), soaked in water to remove excess salt
- 100g ricotta cheese
For the Sugar Syrup:
- 1 cup granulated sugar
- 1/2 cup water
- 1 tsp lemon juice
- 1 tsp orange blossom water
- 1/2 tsp rose water
For Garnish:
- 2 tbsp finely chopped pistachios
Directions
To begin, preheat your oven to 180°C (350°F). Take a large bowl and place the shredded kataifi dough in it. Use your hands to gently separate and fluff the shreds. Pour the melted butter over the dough, making sure to distribute it evenly, and mix thoroughly until the kataifi is well-coated. This will ensure a crispy, golden pastry.
Take an 8 inch round baking dish or a non-stick pan and spread half of the buttered kataifi evenly across the bottom, pressing it down gently with your hands to create a firm base. Set aside while you prepare the cheese filling.
Drain the soaked akawi cheese and pat it dry with paper towels to remove any excess moisture. In a bowl, mix the akawi cheese with the ricotta cheese until well combined. This blend will give the filling a perfect balance of saltiness and creaminess.
Spread the cheese mixture evenly over the kataifi base, ensuring that it covers the entire surface. Then, take the remaining kataifi dough and spread it on top of the cheese layer, pressing down lightly to encase the cheese completely.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and crispy. Rotate the dish halfway through the baking time for even browning. Meanwhile, prepare the sugar syrup.
To make the sugar syrup, combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle boil. Add the lemon juice and let the syrup simmer for 7-8 minutes until slightly thickened. Remove from heat and stir in the orange blossom water and rose water. Let it cool.
Once the knafeh is baked, remove it from the oven and let it rest for 5 minutes. Pour the cooled sugar syrup evenly over the hot knafeh, allowing it to soak into the layers. Be sure to save some syrup for serving, if desired.
To serve, cut the knafeh into squares or wedges and garnish with the finely chopped pistachios. This sweet cheese pastry is best enjoyed warm, with a drizzle of extra syrup if you prefer more sweetness. The combination of crispy kataifi, creamy cheese, and fragrant syrup creates a delightful contrast of textures and flavours that is truly irresistible.
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