Israeli
Knafeh
A warm Jerusalem- and Nazareth-style knafeh with crisp buttery kataifi, stretchy desalted cheese, fragrant sugar syrup, and pistachios. It is cooked in a shallow pan until the bottom turns deep golden, then turned out and soaked while hot.
Watch it madeThe Cooking Foodie · 4:17
Ingredients
- Kataifi pastry, thawed and finely chopped80g
- Samna or ghee, melted45g
- Orange knafeh coloring1/8 tsp
- Akkawi or Nabulsi cheese160g
- Fine semolina1 tbsp
- Granulated sugar100g
- Water80ml
- Lemon juice1 tsp
- Orange blossom water1 tsp
- Rose water1/2 tsp
- Ground pistachios1 tbsp
Method
- Slice the Akkawi or Nabulsi cheese and soak it in cold water for 1 hour, changing the water twice, until it is pleasantly mild but still salty enough to taste.
- Drain the cheese very well, pat it dry, and tear or grate it into small pieces.
- Make the syrup by simmering the sugar and water in a small saucepan for 6 to 8 minutes, then stir in the lemon juice, orange blossom water, and rose water and set aside warm.
- Rub the melted samna or ghee and orange knafeh coloring through the chopped kataifi until every strand is evenly coated.
- Press two-thirds of the kataifi firmly into a 20 cm shallow skillet or knafeh pan, making an even compact layer that reaches slightly up the sides.
- Sprinkle the semolina over the pastry, then spread the drained cheese evenly on top, keeping it away from the very edge so it will not leak.
- Cover the cheese with the remaining kataifi and press gently to seal.
- Cook over low to medium-low heat for 10 to 12 minutes, rotating the pan often, until the underside is crisp and deep golden.
- Place a flat plate over the pan, carefully invert the knafeh onto it, then slide it back into the pan to cook the second side for 4 to 6 minutes.
- Turn the hot knafeh onto a serving plate, ladle warm syrup over it to taste, and let it absorb for 2 minutes.
- Scatter with ground pistachios and serve immediately while the cheese is soft and stretchy.
Common questions
Can I substitute Akkawi or Nabulsi cheese in knafeh?
Yes. Best substitutes are a mild, salty mozzarella-feta blend or low-moisture mozzarella plus a little ricotta salata. Avoid very wet fresh cheeses, and always soak salty cheese first, then drain and pat it very dry.
How far ahead can I make the syrup and cheese filling?
The syrup can be made 2 to 3 days ahead and kept refrigerated; rewarm before using. The soaked, drained cheese can be prepared several hours ahead, but keep it covered and chilled so it doesn’t weep.
What are the most common mistakes when making knafeh?
The biggest mistakes are using wet cheese, undercoating the kataifi with fat, and not pressing the base firmly enough. Also avoid overfilling with cheese, which causes leaks, and don’t let the syrup boil too long or it gets too thick.
How should I store leftover knafeh?
Cool it completely, then refrigerate covered for up to 3 days. Reheat in a low oven or air fryer so the pastry crisps again. Avoid microwaving if possible, since it softens the kataifi and makes the cheese rubbery.
When should I add the syrup and how should I serve knafeh?
Pour warm syrup over hot knafeh right after baking, then let it sit a few minutes so it soaks in. Serve immediately, topped with ground pistachios. Knafeh is best fresh, while the pastry is crisp and the cheese still stretchy.