Lebanese Knafeh Cheese Delight (Print)

Warm cheese filling wrapped in crispy shredded phyllo, infused with fragrant orange blossom syrup.

# 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 the oven to 350°F (180°C) to prepare for baking.
02 - Soak Akawi cheese in water for several hours or overnight, changing water every hour to remove excess salt. Drain, pat dry, then shred or slice thinly.
03 - Mix the shredded Akawi (or mozzarella) cheese with ricotta in a bowl. Set aside.
04 - Place kataifi pastry in a large bowl, gently separate strands, then pour melted butter over and toss until all strands are evenly coated.
05 - Grease a 9-inch round baking dish. Spread half of the buttered kataifi evenly on the bottom, pressing down to form a compact base.
06 - Evenly distribute the cheese mixture over the kataifi base.
07 - Cover the cheese layer with the remaining kataifi, pressing gently to compact.
08 - Place the dish in the oven and 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 syrup thickens slightly. Remove from heat and stir in orange blossom and rose water. Allow to cool.
10 - Remove the baked dessert from the oven and immediately invert onto a serving platter. Pour half of the cooled syrup evenly over the hot pastry.
11 - Sprinkle chopped pistachios on top and drizzle with honey if desired. Serve warm with extra syrup on the side.

# Top Tips:

01 -
  • The contrast between crispy, buttery exterior and warm, stretchy cheese interior is honestly addictive.
  • It's impressive enough to serve at celebrations but manageable enough to make on a regular weekend.
  • The orange blossom syrup gives it an elegance that makes people think you spent all day in the kitchen.
02 -
  • Don't skip the cheese soaking step—undersoaked Akawi will taste aggressively salty and ruin the balance you're working so hard to create.
  • Always pour the syrup onto hot knafeh, not cold, because the heat helps it absorb properly instead of just sliding around on top.
  • If your kataifi seems dry or stringy after thawing, it's fine—the butter will revive it and make it workable.
03 -
  • If you're nervous about flipping, place a baking sheet on top of the pan, then flip both together—the sheet catches it as a safety net.
  • Store any leftovers in an airtight container in the fridge and reheat gently in the oven, it never tastes as good as fresh but it's still worth eating the next day.
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