Knefeh Recipe

Make the syrup

Combine 300 g sugar and 240 ml water in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer gently for 8–10 minutes until slightly thickened. Add 1 tsp lemon juice to prevent crystallization and simmer 1 minute. Remove from heat and stir in 1 tsp orange blossom water or rose water. Let cool to room temperature while you assemble the knefeh (syrup should be lukewarm when poured over hot pastry).

Prepare shredded phyllo

If your kataifi is frozen, thaw it fully in its packaging in the refrigerator, then bring to room temperature. Fluff and gently separate the strands with your fingers. Place 400 g kataifi in a large bowl and sprinkle 1 tbs sugar, 1 tsp orange blossom water and pour 120 g melted butter over it. Using your fingers, rub and separate the strands so the butter is evenly distributed and the strands are well coated. Reserve.

If using salted akkawi, soak sliced cheese in several changes of water for 12–24 hours refrigerated, changing water 2–3 times, then drain and press. Shred or finely chop 400 g akkawi (or tear mozzarella into small pieces). In a bowl combine the shredded akkawi/mozzarella with 150 g drained ricotta (or ashta), 1 tbs granulated sugar and 1 tbs cornstarch (or fine semolina). Mix until smooth and evenly combined — the cornstarch helps bind the cheese as it melts. Taste to ensure not overly salty.

Preheat the oven to 180°C (350°F). Lightly grease a 30 x 20 cm (12 x 8 in) baking pan with 1 tbs melted butter or ghee, making sure edges are coated.

Press half of the butter-coated kataifi into the bottom of the prepared pan in an even layer using the back of a spoon to compact gently (about 2–3 cm thick). Make sure strands are evenly distributed and compacted for a cohesive base.

Spread the cheese mixture evenly over the kataifi base, pressing lightly to create a uniform layer. The cheese layer should reach close to the pan edges but leave a small margin.

Top with the remaining kataifi, distributing it evenly to fully cover the cheese. Press gently but firmly with the back of a spoon or a piece of parchment to compact the top layer so it will hold together after baking.

Brush the top thoroughly with any remaining melted butter so the surface browns evenly. If desired, run a fork in concentric circles to create a pattern for browning.

Bake in the preheated oven for 30–35 minutes, until the top is golden brown and the cheese layer is hot and slightly bubbly. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.

Remove the knefeh from the oven and immediately (while the pastry is hot) pour the cooled but not cold syrup evenly over the surface, using about 3/4 of the syrup to start. Syrup will sizzle and be absorbed. Allow the knefeh to rest 5–10 minutes so syrup soaks in. Taste and add more syrup as desired (be careful not to make it soggy).

Let the knefeh sit for 10–15 minutes to stabilize. Run a knife around the pan edges to loosen. Optionally invert onto a serving tray for a browned-top presentation, or leave in pan and slice into squares or diamonds.

Garnish generously with 50 g chopped pistachios. Serve warm (preferably just-warm) so the cheese is soft and elastic. Reheat gently in a warm oven if needed before serving.