Lebanese
Knefeh
A warm Lebanese knefeh with a buttery semolina crust, soft melted akkawi cheese, and fragrant orange blossom syrup. It is served hot, with the syrup soaking into the golden top and pistachios scattered over it.
Watch it madeBon Appétit By Fatima · 8:01
Ingredients
- Akkawi cheese, sliced250g
- Fine semolina1/2 cup
- Clarified butter or ghee, melted3 tbsp
- Whole milk, warm3 tbsp
- Sugar1 tbsp
- Orange blossom water1 tsp
- Ground mahlab1/8 tsp
- Knefeh coloring1 tiny pinch
- Pistachios, finely chopped1 tbsp
- Sugar, for syrup1/2 cup
- Water, for syrup1/4 cup
- Lemon juice1/2 tsp
- Rose water1/2 tsp
- Orange blossom water, for syrup1/2 tsp
Method
- Soak the sliced akkawi cheese in cold water for 2 hours, changing the water every 30 minutes, until pleasantly mild but not salty.
- Drain the cheese well, pat it dry, and shred or crumble it into small pieces.
- Make the syrup by combining 1/2 cup sugar and 1/4 cup water in a small saucepan over medium heat, stirring only until the sugar dissolves.
- Simmer the syrup for 6 to 8 minutes, add the lemon juice, then remove from the heat and stir in the rose water and orange blossom water.
- In a bowl, mix the fine semolina, melted clarified butter, 1 tablespoon sugar, mahlab, and knefeh coloring until the grains are evenly coated.
- Add the warm milk and orange blossom water to the semolina mixture, rub it gently between your fingers, and let it rest for 15 minutes to hydrate.
- Heat the oven to 200°C.
- Butter a small shallow 18 cm round pan, then press the semolina mixture evenly across the base in a thin compact layer.
- Scatter the drained akkawi cheese evenly over the semolina, keeping a small border around the edge.
- Bake for 15 to 18 minutes, until the cheese is fully melted and the semolina base is golden at the edges.
- Let the knefeh rest for 2 minutes, then carefully loosen the edges and invert it onto a warm serving plate so the golden semolina crust is on top.
- Spoon warm syrup over the knefeh while it is still hot, garnish with chopped pistachios, and serve immediately with extra syrup on the side.
Common questions
Can I substitute akkawi cheese if I can't find it locally?
Yes. Mild mozzarella, a mix of mozzarella and ricotta salata, or unsalted halloumi are the closest practical substitutes. If using mozzarella, choose low-moisture and taste for salt, since akkawi is soaked to reduce saltiness.
How long does knefeh take from start to finish?
Plan on about 1 hour 15 minutes to 1 hour 45 minutes total. The cheese soaking takes 2 hours, but most of that is hands-off. Actual active prep is usually 20 to 30 minutes, plus baking and a short syrup soak.
What are the most common mistakes when making knefeh?
The biggest mistakes are not soaking the cheese enough, using too much syrup, and baking the base too little. Also avoid packing the semolina too thick or too thin. The crust should be golden and the cheese fully softened, not rubbery.
How should I store leftover knefeh?
Store leftovers covered in the refrigerator for up to 3 days. Reheat slices in a low oven or air fryer so the crust stays crisp. Microwaving works, but the pastry base will soften and the cheese can turn oily.
What is the best way to serve knefeh?
Serve it warm, straight from the pan, after pouring over a little syrup. Top with finely chopped pistachios. It pairs well with unsweetened tea or coffee, and it’s best eaten immediately while the cheese is still stretchy.