Knafeh Recipe

Prepare dry mix

In a large mixing bowl, combine 2 cups fine semolina, 1/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 tsp baking powder and 1/4 tsp salt. Whisk to distribute evenly.

Incorporate ghee and milk

Pour 3/4 cup melted ghee over the dry mix and stir with a spatula until mixture resembles wet crumbs. Add 1/2 cup room-temperature milk gradually and mix until the dough binds together but remains slightly crumbly and moist. If mixture seems too dry, add up to 1-2 tbsp more milk.

Test texture and rest

Pinch a small amount — it should hold together when pressed. Cover bowl with plastic wrap and let rest 20–30 minutes at room temperature to allow semolina to hydrate.

Preheat and prepare pan

Preheat oven to 375°F (190°C). Grease a 9x13-inch (or 10-inch round deep) ovenproof baking pan with 1–2 tbsp melted butter or ghee, making sure sides are well coated.

Form bottom layer

Divide semolina mixture in half. Press half of the semolina mixture evenly and firmly into the prepared pan to form a compact base layer about 1/2 inch thick. Use the back of a spoon or your palms (lightly oiled) to press evenly.

Prepare cheeses

If using salty akkawi, drain and soak in water for 1–2 hours changed once to remove excess salt, then squeeze and shred. In a bowl, combine 10 oz shredded mozzarella, 6 oz shredded akkawi (or substitute more mozzarella if unavailable), and 1/2 cup ricotta if using, to make a smooth, slightly moist mixture. Add 1 tsp orange blossom or rose water and fold gently to incorporate.

Assemble filling layer

Spread the cheese mixture evenly over the pressed semolina base, leaving about 1/4 inch from the edges so the top layer can seal. Press the cheese gently so it forms a uniform layer.

Top with remaining semolina

Take the remaining half of the semolina mixture and sprinkle it evenly over the cheese layer. Press lightly to form an even top. Brush the top with a little melted ghee (about 1–2 tbsp) to help browning.

Bake

Bake in the preheated oven at 375°F (190°C) for 25–30 minutes, until the top is deep golden brown and the pastry edges pull slightly away from the pan. For an extra-crisp top, place under the broiler for 1–2 minutes, watching carefully to avoid burning.

Make simple syrup

While the knafeh bakes, combine 1 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Stir until sugar dissolves, bring to a gentle boil, then reduce heat and simmer 6–8 minutes until slightly thickened.

Finish syrup

Remove from heat and stir in 1/2 tsp lemon juice and 1 tsp orange blossom or rose water. Let the syrup cool slightly — it should be warm when poured over the hot pastry (not scalding, not cold).

Soak and garnish

As soon as the knafeh comes out of the oven, immediately and evenly pour the warm syrup over the hot pastry, using all of it or adjusting to taste (the base should be sweet but not soggy). Allow the syrup to be absorbed for 2–3 minutes.

Add pistachios and rest

Sprinkle coarsely ground pistachios over the top. Let the knafeh rest 5–10 minutes to set. Optionally dust lightly with powdered sugar before serving.

Slice and serve

Cut into squares or wedges. Serve warm so the cheese remains gooey. Reheat gently in a low oven if needed before serving to restore melt and crispness.