This Lebanese Knafeh Recipe comes together in about 40 minutes and requires minimal cleanup for a quick dessert that your family will love! Switch up the cheeses or use it as a ‘clean out the fridge’ treat to use up any odds and ends you have lying around. Trust me, this dessert is a crowd-pleaser that brings everyone to the table.
Ingredient Breakdown for Lebanese Knafeh
- Kataifi Shredded Phyllo Dough : 500 g (about 1 pound)
- Akkawi or Nabulsi Cheese : 300 g (or low moisture mozzarella as a substitute, grated)
- Ricotta Cheese : 200 g (or 1 cup)
- Unsalted Butter : 250 g (about 1 cup), melted
- Granulated Sugar : 2 cups
- Water : 1 cup
- Fresh Lemon Juice : 1 tablespoon
- Rose Water and Orange Blossom Water : 1 tablespoon each
- Finely Chopped Pistachios for Garnish : 1/2 cup
- Fine Semolina or Cornstarch (Optional) : 1 tablespoon
- Clotted Cream (Ashta) (Optional) : 1 cup
Let’s Get Cooking!
How to Make Lebanese Knafeh
Preheat Your Oven : Start by preheating your oven to 180°C (350°F). Don’t rush this step; a hot oven is key to a perfect Knafeh!
Prepare Your Cheese : If you’re using Akkawi or Nabulsi, you’ll want to soak it in water for about 4 to 12 hours (depending on its saltiness) to draw out excess salt. Change the water a few times, then grate the cheese when you’re ready. If you’re going with low-moisture mozzarella, just shred it and set it aside.
Mix the Cheese Filling : In a mixing bowl, combine the grated cheese, ricotta, and a small pinch of salt. If you chose to use semolina or cornstarch, add that in too. Give it a good mix and set aside.
Make the Syrup : Grab a small saucepan and combine 2 cups sugar, 1 cup water, and 1 tablespoon lemon juice. Bring it to a gentle boil, stirring occasionally for about 6 to 8 minutes until it thickens slightly. Once it’s done, remove it from the heat and stir in the rose and orange blossom water. Set aside to cool slightly.
Prep the Kataifi : Loosen the kataifi strands with your fingers so they’re not clumped together. Pour half of the melted butter over the strands in batches, mixing with your hands until they’re well coated. Reserve a couple tablespoons of butter for brushing.
Layer the Ingredients : Press half of the buttered kataifi firmly into the bottom of your greased pan, creating an even base. Then, spread the cheese mixture on top, pressing lightly to form a uniform layer. Remember, if it looks a bit wet, just toss in a bit more semolina or cornstarch.
Top It Off : Now, layer the rest of the kataifi on top, pressing down firmly again to compact it. Brush the reserved butter over the top, it’s what helps it turn that gorgeous gold color!
Bake the Knafeh : Pop it in the oven for about 25 to 35 minutes or until the top is wonderfully golden brown and the cheese is bubbling. If it browns too fast, just tent it loosely with foil towards the end.
Add the Syrup : Remove your masterpiece from the oven and immediately pour the warm syrup evenly over the hot Knafeh. Let it soak in for about 5 minutes before serving.
Finishing Touches : Sprinkle the chopped pistachios over the top and, if you’re feeling extra, serve slices with clotted cream on the side.
Why I Love This Recipe
This Lebanese Knafeh Recipe is my go-to dessert when I want to impress friends or simply indulge in something sweet at home. There’s just something about the combination of crispy, buttery strands and that creamy, cheesy goodness that’s so comforting. Plus, you can really use whatever you’ve got in your kitchen, whether that’s different cheeses or nuts. I’m a real sucker for desserts that feel special but are surprisingly easy to make!
If you loved this Knafeh, be sure to check out my Easy Hashweh, my Kafta Kebabs, or my Zaatar Manakeesh Mediterranean flatbread!
Why This Recipe Works
Quick & Easy
The beauty of this recipe is that it comes together in under 40 minutes if you have your ingredients prepped!
Comfort Food
This dish is loaded with tons of flavor and is perfect for those cozy nights in with family. It’s truly the essence of what comfort food should be!
Crowd-Pleaser
Everyone will love this stunning dessert! I brought it to a potluck the other week, and it was the first to disappear. I mean, who can resist that golden topping and rich, cheesy filling?
Customizable
The best part is you can tweak the filling and toppings based on what you have. Not a fan of pistachios? Swap them out for walnuts or skip them altogether! Also, if you’re short on time, feel free to use frozen kataifi, you’ll still get amazing results!
Make-Ahead Friendly
You can pre-assemble the Knafeh and pop it into the oven right before serving! It makes weeknight dinners and gatherings so much simpler.
Serving and Storage Tips
How to Serve This Knafeh
This Knafeh is best served warm, right after you pour that syrup over it. Serve it with a side of clotted cream (ashta) for a truly indulgent experience! It’s fantastic paired with a cup of Arabic coffee or mint tea, if you want to go authentic!
Storage
If you have leftovers (which, let’s be real, is a rarity), they can be kept in an airtight container in the refrigerator for about 3 to 4 days.
Reheating Instructions
To reheat, warm it in the oven at a low temperature (around 150°C or 300°F) until heated through.
Freezer Friendly
Yes, you can freeze Knafeh! Assemble it, but don’t bake it. Wrap tightly and freeze for up to 3 months. When you’re ready to bake it, pull it from the freezer, let it thaw, and then proceed with baking as directed.
Final Thoughts
Knafeh is not just a dessert, it’s a celebration of flavors and textures that brings everyone together, whether it’s a family gathering or just a cozy night in. So don’t be shy about trying this recipe, you might just create a new family favorite. Happy cooking, friends! Follow us on Pinterest for daily meal inspiration!
Lebanese Knafeh
Ingredients
Method
- Preheat your oven to 180°C (350°F).
- Soak Akkawi or Nabulsi cheese in water for 4 to 12 hours to remove excess salt. Grate when ready.
- In a bowl, combine grated cheese, ricotta, and a pinch of salt. If using, add semolina or cornstarch.
- In a saucepan, combine 2 cups sugar, 1 cup water, and 1 tablespoon lemon juice. Bring to a gentle boil and stir for 6-8 minutes until slightly thickened.
- Remove from heat and stir in rose and orange blossom water.
- Loosen kataifi strands and mix with melted butter until well coated.
- Press half of the buttered kataifi into a greased pan to form an even base. Spread cheese mixture on top and press lightly.
- Layer remaining kataifi on top, pressing down firmly, and brush with reserved melted butter.
- Bake in the oven for 25 to 35 minutes until golden brown and cheese is bubbling. Tent with foil if it browns too quickly.
- Remove from oven and pour warm syrup over the hot Knafeh. Let soak for about 5 minutes.
- Sprinkle chopped pistachios over the top and serve warm, optionally with clotted cream.