Lebanese Knafeh Cheese (Printable)

A Middle Eastern dessert of cheesy filling enveloped in golden, buttery shredded phyllo with fragrant syrup.

# What You'll 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)

# Directions:

01 - Preheat oven to 350°F.
02 - Soak Akawi cheese in water for several hours or overnight, changing water hourly to remove excess salt. Drain, pat dry, and shred or slice thinly. Combine Akawi and ricotta cheese in a bowl; set aside.
03 - Place kataifi in a large bowl, gently separate strands, and pour melted butter over them. Mix well until all strands are coated.
04 - Grease a 9-inch round baking dish. Spread half of the buttered kataifi evenly over the bottom, pressing down to form a firm base.
05 - Evenly spread the cheese mixture over the kataifi base.
06 - Cover cheese layer with remaining kataifi, gently pressing down to compact.
07 - Bake for 30 to 35 minutes until golden brown and crisp.
08 - Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 8 to 10 minutes until slightly thickened. Remove from heat and stir in orange blossom and rose waters. Allow to cool.
09 - Invert baked kataifi immediately onto a serving platter. Pour half of the cooled syrup evenly over the hot pastry. Garnish with chopped pistachios and drizzle honey if desired. Serve warm with extra syrup on the side.

# Expert Hints:

01 -
  • The contrast between crispy, buttery phyllo and warm, stretchy cheese is honestly addictive—it's the texture play that keeps people reaching for seconds.
  • Orange blossom and rose water make your kitchen smell like a fancy patisserie for hours, which is half the joy of making it.
  • It feels fancy enough to impress at celebrations but simple enough that once you understand the rhythm, it becomes your go-to showstopper.
02 -
  • Timing matters—the syrup must be cool when it hits the hot knafeh, or it creates unwanted steam that softens the crispy top instead of soaking in gently.
  • Kataifi strands need to be fully separated before buttering or they'll bake in stubborn clumps that look and taste less refined than the delicate, almost lacy texture you're aiming for.
  • If your cheese is too salty even after soaking, your whole dish suffers—this is worth getting right, so taste a tiny piece before committing it to the oven.
03 -
  • Have all your ingredients prepped and measured before you start—phyllo work moves quickly and you'll thank yourself for the organization.
  • If kataifi seems dry or brittle when you open the package, let it thaw completely and sit uncovered for a few minutes before separating the strands so they're pliable.
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