27/06/2025
Hi everyone!
It’s been a while since I’ve shared one of my favourite recipes — but this week, I had to go with the queen of Middle Eastern desserts: Knafa 👑
Let me know if you’ve tried it (or plan to)!
Ingredients
For the knafa:
500g (1 lb) kataifi (shredded phyllo) dough, thawed if frozen
200g (7 oz) unsalted butter, melted
450g (1 lb) mozzarella cheese, low-moisture, shredded
250g (9 oz) ricotta or sweet cheese (like Nabulsi or Akkawi), soaked to remove salt
2 tbsp fine semolina (optional, helps absorb moisture)
For the sugar syrup (attar):
1 cup sugar
½ cup water
1 tsp lemon juice
1 tsp orange blossom water or rose water (optional, for aroma)
Topping:
½ cup crushed pistachios
Optional: edible rose petals, gold leaf.
Instructions
Prepare the Sugar Syrup:
1. In a small saucepan, combine sugar and water. Bring to a boil.
2. Reduce heat, add lemon juice, and simmer for 10 minutes until slightly thickened.
3. Add orange blossom water or rose water, stir, then cool completely.
Prepare the Kataifi Dough:
1. Preheat oven to 180°C (350°F).
2. Separate the kataifi dough strands gently with your fingers.
3. Pour the melted butter over the dough and work it through with your hands to coat all strands evenly.
Assemble the Knafa:
1. Butter a round 30 cm (12") baking pan.
2. Spread half the kataifi dough evenly across the bottom and press down gently.
3. Mix shredded mozzarella, ricotta (or drained Akkawi), and semolina if using. Spread this cheese layer evenly over the dough.
4. Top with the remaining kataifi dough and press gently to seal.
5. Bake for 35–40 minutes or until golden and crisp.
Finish & Serve:
1. As soon as it comes out of the oven, pour cold syrup evenly over the hot knafa.
2. Let it rest for 5 minutes, then sprinkle with crushed pistachios.
3. Cut into slices and serve warm.
