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Easy knafeh combines shredded kataifi, low-moisture mozzarella, and warm rose syrup in a 9×13 baking dish, baked at 450°F until the edges turn deeply golden and crisp. The result is a gooey, stretchy cheese filling wrapped in delicate, buttery strands that absorb the syrup without becoming soggy.
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Shred the low‑moisture mozzarella and press it very dry between paper towels.If substituting, replace equal weight of mozzarella with Akkawi or Nabulsi (desalted) for classic flavor, or swap a small portion for ricotta or queso fresco for a creamier, less stretchy center. Keep the total cheese weight the same.
Place thawed kataifi in a food processor and pulse in short bursts to shorten the strands. Open the lid, drizzle in the melted ghee or butter, then pulse briefly again to evenly coat. Do not run continuously; stop while strands are short and wispy, not powdery. Alternatively, chop the kataifi by hand with a sharp knife, then toss with the melted fat.
Grease a 9×13‑inch baking dish. Press in about two thirds of the kataifi to form a compact base, pushing a little up the sides to create a border.
Distribute the mozzarella evenly, keeping it inside the border. Cover with the remaining kataifi and press again to compact.
Bake at 450°F for 20 to 25 minutes until deeply golden and crisp on the edges.
Meanwhile, simmer sugar, water, and lemon juice just until clear and slightly thickened. Remove from the heat and stir in rose water or orange blossom water to taste. Keep warm.
Loosen the edges and invert the knafeh onto a rimmed serving platter. Spoon warm syrup slowly and evenly over the surface until glossy and well saturated but not soggy.Top with pistachios. Slice and serve warm for the best cheese pull.
Written automatically by CookOS, not by the creator.
Store leftover knafeh covered at room temperature for up to 4 hours; refrigeration softens the crispy exterior and is not recommended. Best served warm.
food processor · 9×13-inch baking dish · rimmed serving platter · saucepan
Written automatically by CookOS, not by the creator.
Assemble knafeh just before baking for the best texture. Once baked and syrup-soaked, it's best served warm within a few hours; refrigerating softens the crispy exterior.
Ensure the mozzarella is pressed very dry between paper towels to avoid excess moisture. Bake at 450°F for the full 20–25 minutes until deeply golden, especially at the edges. Do not oversoak with syrup.
Knafeh and kunafa are the same dessert; both names refer to this crispy kataifi and cheese pastry, common across the Levantine region.
Yes. Replace mozzarella with equal weight of Akkawi or Nabulsi (desalted) for classic flavor, or mix in ricotta or queso fresco for a creamier, less stretchy center while keeping total cheese weight the same.
Yes. Orange blossom water works as a direct substitute; add 1–2 teaspoons to the warm syrup to taste, just as you would rose water.
