Knafeh is an amazing thing to behold, and like no other dessert I know.
Made far and wide right around the world, Knafeh is something you definitely want to try.
There are a couple of places in the Old City of Jerusalem that make an incredible Knafeh.
But nothing beats what you can get when visiting Nablus, Palestine, the birthplace of Knafeh.
Or at least the modern home, since the exact origins are unknown, other than that it was made by the people of the region.
However, Nablus does hold the world record for the largest ever Knafeh at 242 feet long, and 3 feet wide.
What is Knafeh?
Also spelled Kanafeh, Knafeh, and Künefe, but whatever the spelling they are all the same dessert.
The ingredients are simple, with a cheese filling and a crunchy topping of shredded phyllo.
This is an astonishingly good dessert, the flavors are wonderful, and it fills your mouth with pure joy.
The key though is that the Kanafeh has to be fresh, otherwise it will not reach your soul.
A bit of an exaggeration perhaps, but freshly made is by far the best!
As delicious as it is, it has become popular well beyond the Levant, in fact as far away as Australia.
What is Knafeh Dough?
Simply put, Knafeh dough is a type of phyllo dough that is made very thinly, creating something similar to shredded wheat.
Another topping is made of semolina and tends toward having a smoother feel to it.
You can buy this kind of dough in most speciality supermarkets, but the easiest way to buy it in the States is on Amazon.
Which Cheese Should You Use?
White Akawi cheese made in the Middle Eastused for Knafeh is harder to find in the West.
Even though it is the traditional cheese used, you can substitute mozzarella cheese with very good results.
The main requirement is to have a white, non salty and stretchy cheese.
Most cheeses in the Middle East have some degree of saltiness, which necessitates soaking.
The chopped up Akawi cheese used in Knafeh will be soaked in water to make it less salty.
There will always be a bit of saltiness to it but it is almost undetectable.
Besides, sweet and salty flavors can complement each other, like a salty caramel chocolate.
I don’t have a big sweet tooth, and I can go without dessert pretty easily.
Yet Knafeh is a hard one for me to overlook if it’s in the vicinity, or maybe even a vicinity close by!
If you feel like you need to justify the calories, just think about all the protein in the cheese.
The perfect dessert!
How to Make Knafeh
The most traditional way to make Knafeh is in a large circular metal tray.
Two trays are generally used, one just smaller than the other so it fits inside it.
Crumble the cheese in a food processor (soak in water if it is a salty variety).
After soaking the topping in melted butter along with any coloring used.
Once well soaked in butter, and evenly colored, press the shredded phyllo topping into the tray.
Press the cheese firmly into the tray on top of the topping (this dish is constructed backwards).
Bake the Knafeh in a preheated oven at a medium high heat until the cheese has mostly melted.
Bring to a boil sugar and water to make the simple syrup and cool to room temperature.
Take it out of the oven and flip it into the other tray (or plate) so that the shredded topping is now on the top.
The topping will be golden brown unless you dyed it using food coloring, then it should be a shade of orange.
Douse the Knafeh with the hot sugar syrup which quickly will soak into the dessert.
Sprinkle crushed pistachios on top.
Tips For Making
- If you can get Akawi cheese, mix three quarters with a quarter of mozzarella for great results.
- Make sure not to brown the cheese when melting it in the oven.
- Make additional simple syrup if necessary and don’t be shy to use it!
Knafeh (Middle Eastern Pastry Dessert) Recipe
For the Sugar Syrup
For the Sugar Syrup
- Place over high heat and bring to a boil. Stir until the sugar has dissolved completely.
- Remove from heat and allow to cool.
For the Knafeh
- Preheat oven to 375ºF (190ºC).
- Melt butter. Add coloring to the butter and mix.
- Pour butter over the phyllo and mix with your hands tearing the phyllo. Saturate the topping in butter. (Use gloves to make sure you don't dye your fingers!)
- Cover the bottom of the tray with the phyllo dough topping (minus a handful to place on top).
- Drain the cheese and squeeze out as much water as you can. Press the cheese into the tray on top of the dough. Add the last handful and spread thinly over the top.
- Bake for 15 to 20 minutes (the cheese will have melted).
- Remove from the oven and flip tray into a slightly larger tray/plate.
- Serve immediately.
Nutrition Per Serving
And let me know in the comments below if you made this Kanafeh recipe.