Knafeh
By Laila IbrahimPublished on August 2, 2025
Time
1¼ hours, plus 1½ hours soaking
Yield
Serves 8 to 10
Ingredients
Before You Begin
To balance out the salt level of the cheese, we let it soak as the first step in this recipe. If you cannot find Akkawi cheese, Syrian cheese or unsalted cheese curds are suitable alternatives. If using cheese curds, skip soaking in step 1 and add ¾ teaspoon salt with mastic gum (if using) before tossing. Mastic gum adds bite to the cheese and a mild pine flavor; do not grind the mastic crystals in a spice grinder or mortar and pestle, as the friction will create a sticky paste. Serve the knafeh on a platter with a raised rim to contain the syrup. Knafeh is best served warm; to reheat, bake in 375-degree oven for 10 to 15 minutes.
Instructions
- Place 1¼ pounds Akkawi cheese, cut into rough 2-inch cubes, in large bowl. Cover with hot tap water by 1 inch, and let soak for 1½ hours, changing water once halfway through soaking. Drain Akkawi, pat dry with paper towels, and shred using largest holes of box grater. Toss Akkawi with ¼ teaspoon finely chopped mastic gum in bowl, if using; set aside.
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Whisk 2 tablespoons softened ghee and 1 teaspoon orange gel food covering in small bowl until well combined. Brush bottom of 10-inch traditional cast-iron skillet with ghee mixture; set aside.
- Gently unfurl and loosen 12 ounces thawed kataifi strands on large cutting board, then cut into rough 2-inch lengths. Toss kataifi with ¾ cup melted ghee in large bowl until well coated, gently pulling apart any kataifi that clumps together. Measure out and reserve 2 cups kataifi mixture.
- Spread remaining kataifi mixture over bottom of prepared skillet and firmly press with lightly moistened hands into even layer. Spread Akkawi mixture over top, leaving ½-inch border. Sprinkle reserved kataifi mixture evenly over entire skillet and firmly press into even layer. Transfer skillet to oven and bake until top is deep golden brown, 40 to 45 minutes.
- Meanwhile, stir 1 cup sugar and ½ cup boiling water in bowl until sugar has dissolved. Let cool to room temperature, about 20 minutes, then stir in ¼ cup orange blossom water, 1 tablespoon lemon juice rose water, and 1 teaspoon lemon juice.
- Using pot holder, remove skillet from oven. Being careful of hot skillet handle, drizzle knafeh with ½ cup syrup. Using thin spatula, slide knafeh onto 12-inch round plate. Place large round platter face down over knafeh and invert knafeh so that browned side is facing up; remove plate. Slowly drizzle knafeh with remaining syrup and sprinkle with ¼ cup finely chopped pistachios. Slice into wedges and serve immediately, spooning extra pooled syrup on top.
Time
1¼ hours, plus 1½ hours soakingYield
Serves 8 to 10Ingredients
Ingredients
Ingredients
Why This Recipe Works
Across the Middle East, knafeh is a well-loved dessert composed of kataifi (a spun pastry) that is layered with Akkawi cheese (a white brined cheese named after Akka, a picturesque coastal Palestinian city), then soaked in a rose and orange blossom syrup after baking. The result is a decadent pastry featuring a crunchy, golden-brown crust paired with stringy melted cheese and a sweet floral flavor that’s balanced by the mild saltiness of the cheese. Former ATK test cook Laila Ibrahim, who grew up in Jordan, says, “It’s a source of joy for people around the Levant. Even late into the night, my mom and I would join a line of eager customers for a slice of knafeh and would eat it still piping hot in her car before the drive home.” Many versions of knafeh exist, but we modeled our recipe after a version that comes from the city of Nablus, Palestine, and features the local Akkawi. It is traditionally made in large, round shallow pans because it is a dessert meant for a crowd. But the tall, straight sides of a traditional cast-iron skillet are ideal for assembling a smaller version of the pastry; the heat retention of cast iron also helps to develop an impressive golden crust.
Before You Begin
To balance out the salt level of the cheese, we let it soak as the first step in this recipe. If you cannot find Akkawi cheese, Syrian cheese or unsalted cheese curds are suitable alternatives. If using cheese curds, skip soaking in step 1 and add ¾ teaspoon salt with mastic gum (if using) before tossing. Mastic gum adds bite to the cheese and a mild pine flavor; do not grind the mastic crystals in a spice grinder or mortar and pestle, as the friction will create a sticky paste. Serve the knafeh on a platter with a raised rim to contain the syrup. Knafeh is best served warm; to reheat, bake in 375-degree oven for 10 to 15 minutes.
Instructions
- Place 1¼ pounds Akkawi cheese, cut into rough 2-inch cubes, in large bowl. Cover with hot tap water by 1 inch, and let soak for 1½ hours, changing water once halfway through soaking. Drain Akkawi, pat dry with paper towels, and shred using largest holes of box grater. Toss Akkawi with ¼ teaspoon finely chopped mastic gum in bowl, if using; set aside.
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Whisk 2 tablespoons softened ghee and 1 teaspoon orange gel food covering in small bowl until well combined. Brush bottom of 10-inch traditional cast-iron skillet with ghee mixture; set aside.
- Gently unfurl and loosen 12 ounces thawed kataifi strands on large cutting board, then cut into rough 2-inch lengths. Toss kataifi with ¾ cup melted ghee in large bowl until well coated, gently pulling apart any kataifi that clumps together. Measure out and reserve 2 cups kataifi mixture.
- Spread remaining kataifi mixture over bottom of prepared skillet and firmly press with lightly moistened hands into even layer. Spread Akkawi mixture over top, leaving ½-inch border. Sprinkle reserved kataifi mixture evenly over entire skillet and firmly press into even layer. Transfer skillet to oven and bake until top is deep golden brown, 40 to 45 minutes.
- Meanwhile, stir 1 cup sugar and ½ cup boiling water in bowl until sugar has dissolved. Let cool to room temperature, about 20 minutes, then stir in ¼ cup orange blossom water, 1 tablespoon lemon juice rose water, and 1 teaspoon lemon juice.
- Using pot holder, remove skillet from oven. Being careful of hot skillet handle, drizzle knafeh with ½ cup syrup. Using thin spatula, slide knafeh onto 12-inch round plate. Place large round platter face down over knafeh and invert knafeh so that browned side is facing up; remove plate. Slowly drizzle knafeh with remaining syrup and sprinkle with ¼ cup finely chopped pistachios. Slice into wedges and serve immediately, spooning extra pooled syrup on top.
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