Knafe Recipe

Prepare cheeses

If using salty akkawi, soak pieces in several changes of water for 6–12 hours, changing water 2–3 times to remove salt; then drain and crumble. In a bowl, combine ricotta, shredded mozzarella, and sweet cheese or soaked akkawi. Add 2 tablespoons granulated sugar and 1/2 teaspoon vanilla extract. Mix until smooth but slightly textured — do not overbeaten into foam. Set aside in refrigerator while preparing other components.

Prepare kataifi

Preheat oven to 375°F (190°C). If kataifi is frozen, let it thaw fully and gently break apart strands with your fingers to loosen. Place kataifi in a large bowl and drizzle with the melted butter. Use your fingers to work the butter evenly through the strands until all are moistened and glossy.

Form base

Butter a 9-inch (23 cm) round or square baking pan lightly. Reserve about 1/3 of the buttered kataifi for the topping. Press the remaining kataifi mixture evenly into the bottom and slightly up the sides of the pan to form a compact base (use the back of a spoon or your fingers). Make sure the layer is even and fairly compact so it holds the cheese.

Add cheese layer

Spread the prepared cheese mixture evenly over the pressed kataifi base. Smooth the top with a spatula but leave a little space at the edges so the top kataifi can seal the cheese.

Top layer

Take the reserved kataifi and spread it evenly over the cheese, pressing lightly so it adheres. Brush the top generously with any remaining melted butter to ensure a crisp, golden crust.

Bake

Place the pan in the preheated oven and bake for 30–35 minutes, or until the top is deeply golden brown and the cheese is melted and bubbling. Rotate the pan halfway through baking for even color. If the top browns too quickly, tent loosely with foil for the final 10 minutes.

Make syrup

While the knafe bakes, combine 1 cup sugar and 1/2 cup water in a small saucepan. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer 6–8 minutes until slightly thickened. Add 1 teaspoon lemon juice (to prevent crystallization) and remove from heat. Stir in 1 teaspoon orange blossom water or rose water if using. Let the syrup cool slightly — it should be warm when poured over the hot pastry.

Syrup the knafe

When the knafe is golden and just out of the oven, immediately pour the warm syrup evenly over the hot pastry. Use a spoon to distribute syrup if needed. The hot pastry absorbing warm syrup is key for the correct texture.

Garnish and rest

Allow the knafe to rest for 5–10 minutes so syrup settles and cheese firms slightly. Sprinkle finely chopped pistachios evenly over the top and dust lightly with powdered sugar if desired.

Slice and serve

Cut into wedges or squares while warm and serve immediately. Knafe is best eaten warm so the cheese is stretchy and the kataifi is crisp-syrupy. Leftovers can be gently reheated in a 350°F (175°C) oven for 8–10 minutes to refresh crispness.