Knafeh Khishneh with Cheese
Knafeh is a traditional Lebanese dessert made with thin noodle-like pastry called kataifi, layered with a rich mixture of cheese or semolina and topped with a sweet syrup. This delicious treat is perfect for special occasions and will impress your family and friends.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Preheat your oven to 350°F (175°C).
- 2
Soak the Akkawi cheese in several changes of water to remove excess salt, drain well, then combine it with the mozzarella.
- 3
Take the kataifi pastry and gently loosen it with your fingers. Pour the melted butter over the pastry and mix until evenly coated.
- 4
In a baking dish, spread half of the buttered kataifi pastry evenly on the bottom and press down gently.
- 5
Next, layer the cheese mixture evenly over the pastry layer in the dish.
- 6
Spread the remaining kataifi pastry over the cheese layer and press down gently to compact it.
- 7
Bake the prepared dish in the preheated oven for about 30-35 minutes, or until golden brown on top.
- 8
While the knafeh bakes, boil the sugar, water, and lemon juice for 7 minutes; remove from the heat, stir in the orange blossom water, and cool the syrup.
- 9
Once the knafeh is baked, remove it from the oven and immediately pour the syrup over the hot pastry, ensuring it soaks in well.
- 10
Let it sit for a few minutes to absorb the syrup. Finally, sprinkle the crushed pistachios over the top before serving.
Cook notes
Tips
Make sure the kataifi pastry is fully thawed before using it for even cooking.
Akkawi or Nabulsi cheese gives the characteristic flavor; soak it well to control the salt.
Low-moisture mozzarella may be blended with the traditional cheese for stretch, but should not replace it entirely.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate leftovers in an airtight container; consume within 3 days.
- For longer storage, freeze before baking. Thaw and then bake as directed.
Substitutions
- If Akkawi is unavailable, use a mild brined cheese that can be soaked, blended with low-moisture mozzarella.
- Use rose water instead of orange blossom water only if that is the regional syrup aroma you prefer.
What to Serve With
- Serve with sweetened Arabic coffee for a delightful contrast.
- Pair it with a dollop of rose water or orange blossom flavored whipped cream.
Common Mistakes
- Avoid using frozen kataifi pastry; always ensure it's fully thawed before use.
- Do not skip the syrup step, as it is essential for the Knafeh's flavor and texture.
Recipe FAQ
Can I use a different type of cheese for Knafeh?
Use soaked Akkawi or Nabulsi cheese; a little low-moisture mozzarella can be added for stretch.
How do I store leftover Knafeh?
Store leftover Knafeh in an airtight container in the refrigerator for up to 3 days.
Can I make Knafeh in advance?
Yes, you can prepare it a day ahead and reheat lightly before serving.
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