Lebanese Knafeh Cheese Delight (Printer View)

Warm cheese with crispy shredded phyllo soaked in fragrant syrup and garnished with pistachios and honey.

# Components:

→ Cheese Filling

01 - 14 oz Akawi cheese (or unsalted mozzarella), soaked and drained
02 - 7 oz ricotta cheese

→ Pastry

03 - 9 oz kataifi (shredded phyllo dough), thawed
04 - 7 tbsp unsalted butter, melted

→ Syrup

05 - 1 1/4 cups granulated sugar
06 - 3/4 cup water
07 - 1 tbsp lemon juice
08 - 1 tbsp orange blossom water
09 - 1 tbsp rose water

→ Garnish

10 - 2 tbsp finely chopped pistachios
11 - 1 tbsp honey (optional, for drizzling)

# Method:

01 - Heat oven to 350°F (180°C).
02 - Soak Akawi cheese in water for several hours or overnight, changing water hourly to reduce salt. Drain, pat dry, then shred or slice thinly.
03 - Mix Akawi (or mozzarella) and ricotta cheese in a bowl; set aside.
04 - Place kataifi in a large bowl, gently separate strands, then pour melted butter over and toss to coat evenly.
05 - Grease a 9-inch round baking dish. Press half the buttered kataifi firmly to form an even base layer.
06 - Distribute cheese mixture evenly over the kataifi base.
07 - Cover cheese layer with remaining kataifi, pressing down gently.
08 - Bake for 30 to 35 minutes until golden and crisp.
09 - Combine sugar, water, and lemon juice in a saucepan. Bring to boil, then simmer 8–10 minutes until slightly thickened. Remove from heat, stir in orange blossom and rose waters. Let cool.
10 - Invert hot knafeh onto serving platter. Pour half the cooled syrup evenly over it. Garnish with pistachios and drizzle honey if desired. Serve warm with extra syrup.

# Expert Advice:

01 -
  • The contrast between crispy, buttery kataifi and the soft, stretchy cheese inside is pure textural heaven.
  • Your kitchen will smell like a Lebanese bakery, and people will follow their noses to the kitchen wondering what magic you're creating.
  • It looks far more impressive than it actually is to make, which means you can serve it with genuine pride.
02 -
  • Timing the syrup is everything—if it's too warm when poured, the kataifi becomes soft and loses its signature crunch, but if it's completely cold, it won't absorb properly and will pool at the bottom instead of being integrated throughout.
  • Akawi cheese is worth seeking out in specialty stores or ordering online because it has a completely different texture and behavior than regular mozzarella when heated; the difference in final result is noticeable and worth the effort.
  • Don't skip patting the soaked cheese dry—excess moisture is the silent enemy of crispiness.
03 -
  • If your kitchen runs cold, warm your baking dish in the oven before adding the kataifi base—a cold surface will slow the crisping process and can result in a softer bottom than you want.
  • Make your syrup first and let it cool completely while the knafeh bakes so you're not juggling timing; alternatively, you can make it the day before and store it in the refrigerator.
  • For extra crispiness, run the baked knafeh under a low broiler for one to two minutes after baking, watching carefully so it doesn't burn—this creates an almost shattering texture that's absolutely worth the attention.
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