Lebanese Knafeh Recipe: How to Make This Classic Dessert

This Lebanese Knafeh recipe brings a taste of the Middle East right to your kitchen. With crispy layers of shredded kataifi dough and a creamy, gooey cheese filling, it’s then topped with an aromatic syrup infused with orange blossom and rose water. You’ll love the authentic flavors and the perfect balance of textures, making it ideal for special occasions or whenever you want a memorable dessert.

Lebanese Knafeh Recipe

Recipe by kenzaDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories per serving

348

kcal

A beautifully layered Lebanese dessert with crispy kataifi dough and gooey cheese, topped with a fragrant orange blossom syrup for a taste of the Middle East.

Ingredients

For the Cheese Filling
2 cups Akkawi cheese (or mozzarella if unavailable), soaked and grated
1 cup ricotta cheese
For the Crust
1 lb kataifi dough (shredded phyllo), thawed
1 cup unsalted butter, melted
For the Syrup
1 cup sugar
½ cup water
1 tbsp lemon juice
1 tbsp orange blossom water
1 tbsp rose water

Directions

Prepare the Syrup: In a small saucepan, combine sugar, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Once sugar dissolves, allow it to simmer for 10 minutes until slightly thickened. Stir in orange blossom and rose water, then set aside to cool.
Prepare the Cheese Filling: Drain the soaked Akkawi cheese and combine it with ricotta in a mixing bowl, ensuring an even mix.
Assemble the Knafeh: Preheat your oven to 350°F (175°C). Grease a 12-inch round baking dish with melted butter. Spread half of the kataifi dough evenly across the bottom, pressing down gently. Sprinkle the cheese filling over the dough layer, then cover with the remaining dough, pressing gently to compact.
Bake: Pour melted butter evenly over the assembled knafeh. Bake for 30 minutes or until golden brown on top.
Finish with Syrup: Remove from oven and immediately pour the cooled syrup over the hot knafeh. Allow it to rest for 10 minutes, then cut into slices to serve warm.

Notes

Soaking Akkawi cheese reduces its saltiness, giving a mild flavor.
Traditional knafeh uses orange food coloring for the dough layer; however, this is optional.

Tips for Making the Best Lebanese Knafeh Recipe

Using Fresh Kataifi Dough: Fresh kataifi dough is easier to work with and offers a crisper texture. Thaw it thoroughly before handling.
Prepare Syrup First: Make the syrup first, so it has time to cool and thicken before pouring it over the hot knafeh.
Layering Evenly: Press down lightly but evenly on the dough layers to ensure even baking.
Serving Warm: Knafeh is best served warm, as this keeps the cheese gooey and fresh.

What to Serve with Lebanese Knafeh ?

Enjoy this dessert with a side of strong Lebanese coffee or a cool glass of mint tea. Knafeh pairs beautifully with fresh fruits like figs or pomegranate seeds to balance the sweetness.

Storage Instructions

In the Refrigerator: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 300°F (150°C) to restore crispness.
Freezing: Knafeh freezes well. Wrap individual slices tightly, then freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

Can I use mozzarella instead of Akkawi cheese?

Yes, mozzarella is a suitable substitute, especially if you can’t find Akkawi. It provides a similar stretchy texture.

How do I prevent the knafeh from becoming too soggy?

Ensure the syrup is cool before pouring over the hot knafeh to prevent sogginess. Also, pour syrup sparingly if you prefer a drier texture.

Lebanese Knafeh is a treat you’ll crave, blending sweet, crispy, and creamy flavors with the unique touch of rose and orange blossom. Whether it’s a special occasion or an indulgent night in, this knafeh recipe brings a taste of Middle Eastern sweetness to your table.