Lebanese Knafeh Cheese (Printable Page)

Warm knafeh with stretchy cheese, crispy kataifi, and fragrant orange blossom syrup, perfect for special moments.

# What You 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)

# Steps:

01 - Set oven temperature 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 - Combine soaked Akawi (or mozzarella) and ricotta cheese in a bowl; set aside.
04 - Place kataifi in a large bowl. Gently separate strands and pour melted butter over them, mixing thoroughly to coat evenly.
05 - Grease a 9-inch round baking dish. Spread half of the buttered kataifi evenly on the bottom, pressing down firmly to form the base.
06 - Evenly distribute the cheese mixture over the kataifi base.
07 - Cover cheese with the remaining buttered kataifi strands, gently pressing down.
08 - Bake for 30 to 35 minutes until the top is golden brown and crisp.
09 - Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 8 to 10 minutes until slightly thickened. Remove from heat, stir in orange blossom and rose waters, then cool.
10 - Invert the baked knafeh immediately onto a serving dish. Pour half of the cooled syrup evenly over the hot pastry. Garnish with chopped pistachios and drizzle honey if desired. Serve warm, with remaining syrup on the side.

# Expert Advice:

01 -
  • That magical moment when the cheese pulls in warm, stretchy ribbons is pure joy.
  • The contrast of crispy pastry and soft melted cheese feels indulgent without being heavy.
  • Orange blossom and rose water transform simple ingredients into something that tastes like celebration.
02 -
  • The flip from the baking dish to the platter is less scary than it sounds—do it while the knafeh is still warm and it releases beautifully, but wait too long and it cools and sticks.
  • Using cooled syrup is essential; pouring hot syrup onto hot knafeh makes everything mushy instead of giving you that textural magic of crispy exterior and soft center.
  • Soaking the Akawi cheese is not optional if you want authentic flavor—don't skip this step thinking you'll compensate elsewhere.
03 -
  • Separate those kataifi strands gently and completely before tossing with butter—it's the difference between a delicate, crispy texture and a dense, chewy mess.
  • The cooled syrup is crucial: hot syrup on hot knafeh creates steam and mushiness, while cooled syrup on warm knafeh creates perfection.
  • If your Akawi cheese is hard to find, call ahead to Middle Eastern grocery stores rather than substituting with just any mozzarella—the flavor difference matters.
Go Back