Crunchy, gooey, sweet and salty, this traditional treat is everything! Knafeh is a type of pastry with layers of crunchy kadaif (a type of shredded phyllo like dough), creamy, melty cheese, and sweet syrup that soaks through making this such a special and incredibly delicious dessert. Generally found in the Middle East, Turkey, and Greece, among other places, each region has a slightly different version using whatever cheese is local to the area. It can be baked or fried in a pan but always served warm.
Kadaif is a fine, angel hair-like pastry very similar to phyllo. You can find it in most Middle Eastern grocers in the freezer. It is coated in ghee or clarified butter before being layered in the pan with a mixture of cheese. This recipe calls for mozzarella cheese, though traditionally, Knafeh is made with nabulsi or akawi cheese which is fairly salty. If you happen to find one of those cheeses, be sure to soak it in water overnight and omit the half teaspoon of kosher salt.
How It’s Made
First make the cheese mixture by shredding the mozzarella and mixing it with creamy ricotta and a bit of salt. The salt is key when using mozzarella since it isn’t as salty as the traditional cheese. After preparing the kadaif by slicing it into 1” strands, it is coated with melted ghee. The most important thing to remember is to be sure you do a good job coating the kadaif with the ghee. Take your time! Every strand needs to be saturated. This is what promotes the golden, crispiness that is classic for Knafeh.
Half of the soaked kadaif goes into the bottom of a buttered pan or skillet and packed tightly before being topped with the cheese mixture and then the remainder of the kadaif. The more you pack it the better. This will ensure that it won't fall apart. It’s then baked on the lower oven rack allowing time for the bottom to brown properly.
While that bakes, make the syrup by simmering the sugar, water, and lemon juice until a thicker syrup forms. I usually do not add rose water to the syrup, but if you would like a more floral flavored syrup, this is when you stir it into the syrup. As soon as the knafeh comes out of the oven, half the syrup is poured over it. The pie is then inverted onto a platter and the remaining syrup is drizzled on top. Garnish with chopped pistachios and serve immediately! I always place my knafeh on an oven safe dish so that I can reheat it if I’m not serving it right away.
Get those phones out for a shot of that gorgeous cheese pull!
Ingredients
- 10 ounces low moisture mozzarella cheese shredded on large hole of box grater
- ⅔ cup ricotta cheese
- ½ teaspoon kosher salt
- 1 pound kadaif thawed
- 1 ⅓ cup melted ghee or clarified butter
- 1 tablespoon unsalted butter softened
- 1 ⅔ cup sugar
- 1 cup water
- 1 ½ tablespoon lemon juice
- 1/2 teaspoon rose water optional
- ⅓ cup chopped pistachios
Instructions
- Position rack on bottom of the oven and preheat to 390˚F/200˚C.
- Mix the shredded mozzarella, ricotta, and salt in a medium bowl until combined, set aside.
- Bend and move the kadaif inside the plastic bag it comes in to begin breaking it up.
- With a serrated knife, cut the kadaif crosswise into 1 - 1 ½ inch “slices” and transfer to a large bowl.
- Pour the melted ghee over top and massage into the kadaif strands making sure to break up any clumps. This will take some time so be patient. Make sure every strand gets some love. Set aside.
- Prepare a 10” cake pan or oven safe skillet by coating the bottom and sides with softened butter.
- Transfer half of the kadaif strands into the pan and pack tightly using your hands or the bottom of a measuring cup.
- Add all of the cheese mixture on top and press it down into the middle leaving about 1” of space all around. This will ensure that the cheese doesn’t melt out.
- Top with the remaining kadaif and pack as tightly as possible.
- Bake for 50-55 minutes until the top is golden brown. If the top is browning too quickly, tent with foil.
- While the knafeh is baking, make the syrup by combining the sugar, water, and lemon juice in a medium pot.
- Bring to a simmer over medium-low heat. Once simmering, turn the heat to low and continue cooking for 8 minutes. Set aside. If using rose water, stir it into the syrup off the heat.
- As soon as the knafeh comes out of the oven, pour over half of the syrup. Then invert it onto an oven safe dish or platter. Pour the remaining syrup over the top and garnish with pistachios.
- Serve this hot out of the oven and enjoy that cheese pull! If serving later, be sure to reheat it in the oven!
