Lebanese Knafeh Cheese Dish (Printable)

Warm Lebanese dessert combining creamy cheese and crisp shredded phyllo with honeyed floral syrup.

# What You'll Need:

→ 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)

# How-To Steps:

01 - Preheat the oven to 350°F (180°C).
02 - Soak the Akawi cheese in water for several hours or overnight, changing the water every hour to remove excess salt. Drain, pat dry, then shred or slice thinly. Combine with ricotta cheese and set aside.
03 - Place the kataifi pastry in a large bowl, gently separate the strands, and pour melted butter over it. Mix until all strands are evenly coated.
04 - Grease a 9-inch round baking dish. Spread half of the buttered kataifi evenly on the bottom, pressing to form a solid base.
05 - Evenly distribute the cheese mixture over the kataifi base.
06 - Cover the cheese layer with the remaining kataifi, gently pressing down to compact.
07 - Bake for 30 to 35 minutes until golden brown and crisp.
08 - While baking, combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes until slightly thickened. Remove from heat, stir in orange blossom and rose water, and let cool.
09 - Remove from the oven and immediately invert onto a serving platter. Pour half the cooled syrup evenly over the hot pastry. Garnish with chopped pistachios and drizzle honey if desired. Serve warm with extra syrup on the side.

# Expert Suggestions:

01 -
  • The contrast of shattered phyllo giving way to molten cheese is genuinely addictive—you'll find yourself reaching for just one more bite.
  • It looks impressive enough to serve at dinner parties but doesn't require fancy technique, just patience and a good oven.
  • The orange blossom and rose water syrup transforms something simple into something that tastes like tradition.
02 -
  • The syrup must be completely cool before you pour it over the hot knafeh—this contrast keeps the pastry crispy instead of turning it to mush.
  • Don't skip the cheese soaking step; excess salt will ruin the delicate flavor balance you're working toward.
  • Serve this immediately after assembly; it's best eaten warm, when the cheese is still stretchy and the pastry still crackles.
03 -
  • Keep your syrup cooling while the knafeh bakes—this timing is crucial so it's ready to pour immediately after inverting.
  • Don't be afraid to fully separate those kataifi strands; individual, loose pieces create more surface area for crisping than clumped sections.
Return