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Knafeh โ the sweet, gooey delight that dances in your mouth and whirls with the fragrance of a cozy Lebanese kitchen. I vividly recall my first encounter with this heavenly dessert at my Aunt Mariam’s warm, bustling home. The rich aroma of baked cheese mingling with the floral notes of rose water enveloped me like a soft embrace as she pulled the bubbling tray from her oven. The golden, crispy strands of phyllo dough glistening with melted butter beckoned me closer. As I took my first bite, the sweetness of the syrup drizzled on top hugged the creamy cheese underneath, creating a harmonious blend of flavors that felt like sunshine on my taste buds.
Itโs no wonder Knafeh has found a special place in the hearts (and stomachs) of many. Whether itโs for a festive gathering, a family celebration, or a simple weekend treat, Knafeh is always there, ready to wrap us in its warm, sweet comfort. I canโt wait for you to bring this delightful piece of Lebanon into your kitchen!
Why Youโll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, youโll whip this up in no time!
- Flavorful: The combination of sweet syrup, gooey cheese, and crunchy phyllo is utterly tantalizing.
- Crowd-Pleasing: Perfect for hosting; everyone will be clamoring for seconds.
- Cozy Kitchen Vibes: The aromas alone will make your space feel homey and inviting.
- Versatile: Enjoy it warm, cold, or even as a breakfast treatโitโs delicious any time of day!
Ingredients
- 1 cup granulated sugar: This will sweeten our simple syrup beautifully. Be sure to stir it well for a smooth blend!
- 3/4 cup water: Essential for our syrupโwater helps dissolve the sugar perfectly.
- 1-2 lemon slices: A splash of citrus to balance the sweetness and prevent the syrup from crystallizingโuse fresh for the best flavor!
- 1 tablespoon rose water: Adds a floral, aromatic essence thatโs uniquely Lebanese; a little goes a long way, so donโt overdo it!
- 1/2 16-ounce box shredded phyllo dough (kataifi), thawed: This gives Knafeh its delightful crunchโmake sure itโs fully thawed for optimum texture.
- 1/2 cup whole milk ricotta: Creamy, rich, and adds a lovely richness to the cheese layer.
- 2 cups shredded mozzarella cheese: The gooey element! Use part-skim for a less greasy finish, if desired.
- 1/4 cup granulated sugar: For the cheese mixture, it softens the salty flavor of the mozzarella for lovely balance.
- 1 stick unsalted butter, melted: This will coat our phyllo, making it golden and lusciousโdonโt skip this step!
Full recipe card is below.
How to Make It
1. Preheat and Prepare
Preheat your oven to 375 degrees F (190 degrees C) and grease an 11-inch round pan with butter or oil. This ensures that our Knafeh slides out easily once itโs baked to perfection!
2. Make the Simple Syrup
In a small saucepan over medium-high heat, combine 3/4 cup water, 1 cup granulated sugar, and the lemon slices. Bring it to a boil, and then reduce the heat to simmer, stirring occasionally, until the sugar dissolves and the mix thickens a bit but stays clear. This should take about 5-7 minutes. Remove from heat, stir in 1 tablespoon of rose water, and set aside to cool while you prepare the Knafeh.
3. Prepare the Phyllo Dough
Using a food processor, chop the shredded phyllo dough into smaller, more manageable pieces. Transfer it into a large mixing bowl. Pour in the melted butter and mix it with your hands, as if youโre giving the dough a gentle massage! This ensures every strand is coated.
4. Mix the Cheeses
In another bowl, combine the ricotta, mozzarella, and 1/4 cup of sugar. Mix it thoroughly until everything is well-blended and creamy.
5. Layer It Up
Press half of the buttered phyllo dough evenly into the bottom of your prepared pan, letting it rise slightly up the edges. Carefully spread the cheese mix on top, leaving the edges empty for that crispy crust we all crave!
6. Bake
Pop your masterpiece into the preheated oven and bake for 20 to 25 minutes until the cheese is slightly golden and the edges are brown and bubbly. The aroma wafting through your kitchen will be nothing short of heavenly!
7. Finish and Serve
Once baked, remove your Knafeh from the oven and invert it onto a large platter. Pour that cooled syrup generously over the Knafeh, letting it soak in to make every bite divine. Cut into pieces and serve hot.
Pro Tips for Success
- Watch the Syrup: Keep an eye on your sugar syrup; letting it boil too long can make it too thick.
- Butter Everything: Donโt skimp on butter; itโs key for achieving that golden, flaky crust!
- Use Fresh Cheese: Fresh mozzarella and ricotta provide the best flavor and texture.
- Let It Rest: Allow the Knafeh to rest for a few minutes after drizzling with syrup; it will absorb all that sweetness.
Flavor Variations
- Nutty Twist: Add a layer of chopped pistachios or walnuts between the cheese layers for delightful crunch.
- Seasonal Fruits: Top with roasted figs or fresh berries for a fruity flair.
- Zesty Citrus: Mix in a bit of orange zest into your cheese mixture for a bright, refreshing note.
Serving Suggestions
Knafeh is a show-stopper on its own, but why not elevate your dessert moment? Serve it with a side of thick Greek yogurt for tanginess, fresh fruit, or even a scoop of vanilla ice cream. For drinks, a warm cup of cardamom-spiced coffee or mint tea beautifully complements the richness!
Make-Ahead & Storage
You can prepare the phyllo and cheese layers a day ahead and assemble them just before baking. Store uncooked layers in your fridge. Cooked Knafeh can be covered and stored in the fridge for up to 3 daysโjust be sure to warm it up before serving!
Leftovers
If there are any leftoversโthough I doubt that will be trueโtry slicing it and mixing it into a yogurt parfait for breakfast the next day, or chop it up and enjoy it in a sweet breakfast bowl!
Freezing
Knafeh can indeed be frozen! Wrap it tightly in plastic wrap and then foil, ensuring no air gets in. To reheat, simply thaw it in the fridge overnight before baking.
Reheating
For best results, reheat in an oven at 350 degrees F until warmed through (about 10-15 minutes). If youโre in a hurry, a microwave works too, but watch it closely to avoid sogginess!
FAQs
Can I use a different type of cheese?
Yes! While mozzarella is traditional, you can experiment with other melty cheeses, like Fontina or Monterey Jack.
How do I know when itโs done baking?
Youโre looking for that perfect golden brown on the edges and a bubbly, lightly golden cheese layer.
Can I make Knafeh gluten-free?
Absolutely! Substituting the phyllo with gluten-free shredded dough can work, just ensure it’s thawed before use.
What if I canโt find rose water?
You could substitute it with orange blossom water for a different yet delightful flavor!
Final Thoughts
Friends, thereโs something so special about making Knafeh at home. The process brings family together, and the end result is a love letter to comfort! Whether you enjoy it solo with a cup of tea or share it with friends and family, this heavenly dessert is bound to become a beloved tradition in your kitchen like it has in mine. So roll up your sleeves, let your heart guide you, and get ready to bake something truly magical. Happy cooking from my kitchen to yours, Chef Ellie!
Knafeh
Ingredients
Method
- Preheat your oven to 375 degrees F (190 degrees C) and grease an 11-inch round pan with butter or oil.
- In a small saucepan over medium-high heat, combine 3/4 cup water, 1 cup granulated sugar, and the lemon slices. Bring to a boil and simmer until thickened, about 5-7 minutes. Stir in 1 tablespoon of rose water and set aside to cool.
- Chop the shredded phyllo dough into smaller pieces using a food processor. Transfer into a large bowl, pour in the melted butter, and mix with your hands until coated.
- In another bowl, mix together the ricotta, mozzarella, and 1/4 cup of sugar until well blended.
- Press half of the buttered phyllo into the bottom of the prepared pan, leaving the edges empty. Spread the cheese mix on top.
- Bake for 20 to 25 minutes until the cheese is golden and bubbly.
- Invert onto a platter and pour the cooled syrup generously over the Knafeh.
- Cut into pieces and serve hot.
