Knafeh
The Turkish-Levantine dessert that closes Ramadan iftars from Istanbul to Beirut. Shredded kataifi pastry baked over a layer of soft cheese, soaked in orange-blossom syrup, served warm and dusted with crushed pistachios. The cheese stretches.
Overview
A round shallow pan is lined with melted-butter-soaked kataifi (shredded filo), tossed until every strand is gilded. A layer of fresh, lightly salted cheese (akkawi, mozzarella or a blend with ricotta) goes in the middle, then another layer of buttered kataifi on top. Baked hot until the pastry crisps deep golden, then flipped onto a serving plate and drenched in warm sugar syrup scented with orange-blossom water. Scattered with crushed pistachios. Sliced and served while the cheese is still warm and pulling.
Ingredients
The syrup
- 200 g caster sugar
- 200 ml water
- 1 tablespoon lemon juice
- 1 tablespoon orange-blossom water
- 1 teaspoon rose water (optional)
The pastry
- 400 g kataifi pastry (thawed if frozen)
- 200 g unsalted butter (melted)
- 1 tablespoon orange zest (optional)
The cheese layer
- 250 g akkawi cheese (or low-moisture mozzarella, soaked overnight in cold water to remove some saltiness)
- 150 g ricotta (drained)
- 1 tablespoon caster sugar
- 1 tablespoon orange-blossom water
To finish
- 50 g shelled pistachios (roughly crushed)
Method
Stage 1 - Make the syrup
- In a small pan, combine the sugar, water and lemon juice. Heat gently, stirring until the sugar dissolves, then bring to a steady simmer for 8-10 minutes until the syrup coats the back of a spoon with a faint thread.
- Off the heat, stir in the orange-blossom water and rose water if using. Cool to lukewarm; you want the syrup warm but not hot when it meets the hot knafeh, for the best soak.
Stage 2 - Prepare the cheese
- Shred or coarsely chop the akkawi (or drained mozzarella). Mix in a bowl with the ricotta, sugar and orange-blossom water. The mixture should be soft and spreadable. If using salty akkawi straight from the brine, taste - if too salty, soak in cold water for another hour.
Stage 3 - Prepare the kataifi
- Tip the kataifi into a wide bowl. With your fingertips, gently pull the strands apart so they are fluffy rather than packed. Some people cut the pastry through with kitchen shears 4-5 times to shorten the strands.
- Pour over the melted butter (and orange zest if using). Toss with both hands, lifting and turning, until every strand is buttered. Some recipes blitz the buttered kataifi briefly in a food processor for a finer, sandier base; texture preference.
Stage 4 - Assemble
- Heat the oven to 200°C fan / 220°C / 425°F.
- Press half the buttered kataifi into a 24 cm round baking dish or oven-safe shallow non-stick pan, going up the sides slightly to form a low rim. Press down firmly with the back of a measuring cup so the base is compacted.
- Spread the cheese mixture evenly over the base, leaving a 1 cm border.
- Cover with the remaining kataifi, pressing down again, this time more gently - you want the top to crisp rather than pack.
Stage 5 - Bake
- Bake for 30-35 minutes until the top is deep golden and the edges are visibly crisp. Halfway through, peek and rotate the dish if it is colouring unevenly.
- The cheese should be melted and visible bubbling at the edge. If the top has set but is still pale, finish under a hot grill for 1-2 minutes - watch like a hawk.
Stage 6 - Soak and finish
- Take the knafeh out and immediately pour the lukewarm syrup all over, evenly. It will hiss. Let it rest for 5 minutes so the syrup soaks through.
- Invert onto a serving plate (or serve straight from the pan if you prefer). Scatter generously with crushed pistachios.
- Cut into wedges and serve warm; the cheese will pull in long strands when sliced.
Notes
- Akkawi is the traditional cheese; it is salty, semi-firm, and pulls when melted. If you cannot find it, a low-moisture mozzarella (soaked overnight to wash out some moisture and salt) is the most common substitute. Some shops sell a "knafeh cheese" blend ready to use.
- Bright orange knafeh nablusi (the Palestinian version, common in London) gets its colour from a pinch of red food colouring added to the kataifi butter. Skip if you prefer.
- The pour-syrup-on-hot-pastry rule is non-negotiable. Cold syrup on cold pastry sits on top and never soaks through; hot syrup on hot pastry shatters the crisp.
Serving
In wedges, warm, with a small cup of strong unsweetened coffee or mint tea. After a long Ramadan iftar, this is the dish that lets everyone linger.
Storage
Best eaten the day it is made. Reheats in a 160°C oven for 10 minutes to refresh the crisp, but the cheese hardens after a day in the fridge.
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