Authentic Palestinian Knafeh
A delightful and authentic Middle Eastern treat, featuring a cheesy center sandwiched between layers of golden, crunchy knafeh dough, all topped with a fragrant drizzle of simple syrup. Go ahead, give it a try, and you will thank me later!
Ingredients
For the Dough
- 1¼ pounds shredded knafeh dough (shredded phyllo dough or kataifi dough) (about 1¼ packages)
- 1 stick unsalted butter
- ⅓ cup ghee
- ½ tablespoon powdered color for shredded dough
For the Pan
- 1½ tablespoons ghee
- 1½ teaspoons coloring powder
For the Cheese Mixture
- 1½ pounds Nabulsi cheese (without black seeds)
- 1 cup shredded mozzarella
- 1 pound akawi cheese
- 16 ounces fresh mozzarella
Instructions
- Start by shredding the knafeh dough. You can use the food processor like I did to make this process easier. The dough should be in short strands, not powder-like.
- Transfer the shredded dough to a bowl and add the iconic orange powder coloring.
- Pour the melted butter and ghee into the dough and mix them with your hands. Make sure to rub them into the strands so they are well-coated with the butter and ghee. Set them aside.
- Spread the melted ghee with food coloring into the baking pan evenly.
- Take about ¾ of the knafeh dough and spread it evenly across the pan. With the palms of your hands, press down firmly to ensure the dough sticks to the pan.
- Shred your fresh mozzarella smaller and cut the akawi and Nabulsi cheese into smaller pieces.
- Add the akawi and Nabulsi cheese into the pan over the dough, with the shredded mozzarella sandwiched between them.
- Add the layer of fresh mozzarella on top as the file layer in the center of the knafeh.
- Top with the remaining knafeh dough evenly over the cheese layer across the pan.
- Cover with aluminum foil and bake at 450℉ for 20 minutes or until cheese bubbles.
- Remove it from the oven, run a knife along the edges to loosen the knafeh. Flip it into a larger or same size pan.
- Return it into the oven for about 5 minutes.
- Serve in individual pieces topped with simple syrup and garnished with crushed pistachios.
Notes
- Soak the Cheese Properly: If your cheese is stored in water brine, soak it in fresh water for at least 6 hours. Make sure to change the water hourly. Otherwise, it’ll be too salty.
- Use High-Quality Ingredients: Opt for fresh cheese, good-quality butter or ghee, and authentic phyllo dough to achieve the best flavor and texture.
- Grease the Pan Thoroughly: Coat your baking dish generously with ghee to ensure the knafeh doesn’t stick and to create a beautiful golden crust.
- Press the Dough Firmly: When layering the dough, press it down firmly to create a firm base and ensure even baking for best results.
- Rest Before Serving: Allow the knafeh to rest for 5 minutes once finished to let the layers set before cutting.
- Serve Warm: Serve your knafeh warm to enjoy a mouthwatering cheese pull that will impress your family and guests.
Nutrition
Calories: 527kcalCarbohydrates: 1gProtein: 24gFat: 48gSaturated Fat: 32gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 147mgSodium: 1263mgPotassium: 46mgSugar: 1gVitamin A: 1345IUCalcium: 629mgIron: 1mg
Tried this recipe?Let us know how it was!