Lebanese Knafeh

Lebanese Knafeh

Golden, buttery kataifi baked with melty cheese and sweet fragrant syrup

Serves 8–10

Prep Time 15 minutes

Cook Time 25 minutes

Simple Syrup

• 1 cup sugar
• 3/4 cup water
• 2 thin lemon slices
• 1 tablespoon rose water or vanilla extract

Knafeh Mixture

• 220 g kataifi dough (soft refrigerated style)
• 1/2 cup smooth ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup sugar
• 120 g melted butter

Method

1. Place syrup ingredients in a saucepan. Heat until bubbling, then remove from heat and let cool.
2. Add kataifi, ricotta, mozzarella, sugar and melted butter to a bowl. Mix thoroughly using hands to work butter through the strands.
3. Transfer mixture to a baking tin and press down firmly. Bake at 180 c fan forced for about 25 minutes until golden.
4. Let cool slightly, then flip onto a plate. Pour syrup evenly over the top. Garnish with crushed pistachios if desired.

Watch it being made

🎥 YouTube Short (Coming Soon)
📸 Watch on Instagram

Tips

• Use refrigerated, not frozen kataifi for best texture.
• Do not oversoak with syrup — add gradually to control sweetness.
• For extra colour, you can mix a teaspoon of orange blossom water into the syrup.

Storage

Keeps 2 to 3 days in the fridge. Reheat in the oven to restore crispiness. Not suitable for freezing.