Lebanese Knafeh offers an irresistible combination of textures and flavors—crisp, buttery layers on top, soft and melty cheese inside, and a sweet, aromatic syrup that ties it all together. Making it at home allows you to adjust the sweetness, choose your favorite cheese, and enjoy this authentic dessert fresh from the oven. It’s surprisingly simple to prepare and guaranteed to impress anyone who tries it.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Kataifi dough (shredded phyllo pastry)
Unsalted butter (melted)
Akawi cheese (or mozzarella or ricotta as a substitute)
Semolina (optional, for a creamy layer)
Sugar
Water
Orange blossom water
Rose water (optional)
Lemon juice
Crushed pistachios for garnish
Directions
Preheat your oven to 375°F (190°C).
Soak Akawi cheese in water for several hours or overnight to remove excess salt, changing the water a few times. Drain and shred or chop the cheese.
In a saucepan, melt butter and toss with the kataifi dough until evenly coated.
In a separate pot, combine sugar, water, and lemon juice. Bring to a boil and simmer for 8–10 minutes. Remove from heat and add orange blossom water and rose water. Set the syrup aside to cool.
Grease a round or square baking dish and press half of the buttered kataifi dough into the bottom, pressing firmly to form an even layer.
Spread the shredded cheese evenly over the dough. If using semolina, cook it briefly in milk and add it over the cheese before continuing.
Top with the remaining kataifi dough, patting it down gently.
Bake for 30–40 minutes or until the top is golden and crisp.
Immediately pour the cooled syrup evenly over the hot knafeh. Let it sit for a few minutes to absorb.
Garnish with crushed pistachios, slice, and serve warm.
Servings and timing
This recipe serves 8 to 10 people. Preparation time: 20 minutes Cooking time: 35 minutes Total time: 55 minutes (plus soaking time for cheese, if needed)
Variations
Cream-Filled Knafeh: Add a layer of ashta (clotted cream) instead of cheese or mix it with cheese for a creamier texture.
Semolina Base: Replace kataifi with a cooked semolina mixture for a different regional style of knafeh.
Knafeh Cups: Bake individual portions in muffin tins for a fun and elegant presentation.
Vegan Version: Use vegan butter and plant-based cheese alternatives.
Nutty Addition: Mix finely chopped nuts into the cheese layer for added crunch.
Chocolate Knafeh: Add a layer of melted chocolate between the cheese for a modern twist.
Storage/Reheating
Store leftover knafeh in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a 300°F (150°C) oven for 10–15 minutes or warm in a skillet over low heat to restore the crisp texture. Avoid microwaving, as it softens the crust. Syrup can be added again after reheating, if needed.
FAQs
What is knafeh made of?
Knafeh is made with shredded phyllo dough (kataifi), cheese (like Akawi or mozzarella), and sweet syrup flavored with orange blossom or rose water.
What cheese is best for Lebanese knafeh?
Traditionally, Akawi cheese is used, but mozzarella or ricotta are good substitutes if Akawi is unavailable.
Can I make knafeh without kataifi dough?
You can use semolina dough as an alternative for a different style of knafeh, but kataifi gives it the classic texture.
Is knafeh supposed to be crispy?
Yes, the top layer should be golden and crispy, contrasting with the soft, gooey cheese layer inside.
Can I make knafeh ahead of time?
Yes, you can assemble it ahead and refrigerate, then bake just before serving. The syrup can be made in advance too.
Is knafeh served hot or cold?
Knafeh is best served warm so the cheese is melty and the dough is crisp.
Can I freeze knafeh?
Yes, freeze unbaked knafeh for up to 1 month. Thaw in the refrigerator and bake when ready.
What makes knafeh different from baklava?
Knafeh uses shredded dough and cheese, while baklava uses layered phyllo sheets and nuts, and has a very different texture and flavor.
Is knafeh overly sweet?
It is sweet, but you can control the sweetness by adjusting the amount of syrup poured over it.
What do I serve with knafeh?
Knafeh pairs well with Arabic coffee, black tea, or a scoop of clotted cream or vanilla ice cream for a special touch.
Conclusion
Homemade Lebanese Knafeh is a show-stopping dessert that captures the heart of Middle Eastern hospitality and tradition. With its crispy, buttery layers and warm, melty cheese center soaked in aromatic syrup, it’s a unique and unforgettable treat. Whether for a holiday gathering or a special weekend indulgence, making knafeh from scratch is a delicious way to bring a taste of Lebanon into your kitchen.
Homemade Lebanese Knafeh is a traditional Middle Eastern dessert made with buttery shredded phyllo dough (kataifi), melty cheese filling, and fragrant orange blossom syrup. It’s crispy on the outside, gooey on the inside, and beautifully sweetened for a luxurious treat.
1 pound Akawi cheese, soaked and shredded (or mozzarella/ricotta substitute)
1/4 cup semolina (optional, for a creamy layer)
1/2 cup milk (if using semolina)
1 cup granulated sugar
1/2 cup water
1 teaspoon lemon juice
1 teaspoon orange blossom water
1/2 teaspoon rose water (optional)
1/4 cup crushed pistachios for garnish
Instructions
Preheat oven to 375°F (190°C).
If using Akawi cheese, soak in cold water for several hours or overnight, changing water a few times. Drain and shred the cheese.
In a saucepan, melt the butter and toss with the kataifi dough until fully coated and separated.
To make syrup: combine sugar, water, and lemon juice in a pot. Bring to a boil, then simmer for 8–10 minutes. Remove from heat and stir in orange blossom water and rose water (if using). Set aside to cool.
Grease a 9-inch round or square baking dish. Press half the buttered kataifi into the bottom to form a firm, even layer.
Spread the shredded cheese evenly over the base. If using semolina, cook it with milk until thickened and add over the cheese layer.
Top with the remaining kataifi dough and press down gently to compact the top.
Bake for 30–40 minutes or until golden brown and crispy on top.
Remove from oven and immediately pour the cooled syrup evenly over the hot knafeh.
Let it sit for 5–10 minutes to absorb the syrup. Garnish with crushed pistachios, slice, and serve warm.
Notes
Use mozzarella or ricotta if Akawi cheese is unavailable.Syrup can be made ahead and stored in the fridge.To maintain crispness, avoid covering while hot.For a richer flavor, combine cheese with ashta or clotted cream.Can be assembled ahead and baked just before serving.
