Palestinian knafeh is considered the most traditional and the most iconic dessert perhaps not only in Palestine but also across the Middle East. Knafeh typically consists of shredded or finely ground dough mixed in ghee or melted butter, layered with stretchy cheese, baked then soaked in sugar syrup (ater).
It is delicious, slightly crunchy on the outside, cheesy, and gooey on the inside, with a unique combination of textures and flavors.
Knafeh is one of the most popular desserts in Palestine and one of my favorites. I grew up enjoying eating knafeh during many occasions, festivities, and celebrations. A dessert that is loved by children and adults.
A traditional and popular Arabic term that is commonly used amongst Palestinians goes something like "ahalikum", which is more like I'd like to treat you to a dessert, literally means "I’d like to sweeten your mouth” in which one would bring knafeh to share with family and friends in a celebration of an occasion, whether a big or small; from getting a new job, a work promotion, a school or college graduation or buying a house...etc. Knafeh is the first to pick dessert for such fun occasions.
What is Knafeh?
Knafeh (also spelled knafah, kunafa, kinafeh, or kanafih) is a popular Palestinian and Middle Eastern dessert that is enjoyed on various occasions. Knafeh typically consists of shredded or finely ground dough (usually made from wheat), layered with a sweet and cheesy filling, and then drizzled with sugar syrup and garnished with crushed pistachios.
It is believed that knafeh originated in the city of Nablus, a Palestinian city in the West Bank, famous for "Knafeh Nabulsi”, which is made with the local Nabulsi cheese. This variation is characterized by its use of white cheese, thin strands of shredded dough, and aromatic sugar syrup. Knafeh Nabulsi is particularly famous and has contributed to the overall reputation of knafeh in the Middle East and beyond.
There are different regional variations of knafeh, but the most common types are: Knafeh Khishneh - rough, Na’meh - fine, or Mabroumeh - twined
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Equipment
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Food Processor (optional) - For shredding kataifi dough you can use a knife.
Round Baking Pan 9” if using half the kataifi bag or 18” round or rectangle pan if using the entire bag.
Large Bowl - For mixing butter with dough and for shredding cheese.
Saucepan - For making sugar syrup.
Ingredients
Knafeh Dough known as kataifi dough, which is shredded phyllo dough, looks more like a finely noodle-like pastry.
Unsalted Butter - melted butter or ghee is used to mix in kataifi dough, I recommend using a good quality of butter or ghee with knafeh. Using good quality butter makes a big difference in the taste.
Stretchy Cheese - I'm using white unsalted cheese which can be found at any Middle Eastern store, labeled as sweet cheese. Cheese is probably one of the most important ingredients and is essential to the taste of knafeh.
Sweet Sugar Syrup (ater) - Used to sweeten knafeh. It is usually made separately by mixing granulated sugar with water, adding a squeeze of lemon, and flavoring in Rose Water or Orange Blossom Water.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Break kataifi dough and place it in the food processor.
Step 2 | Shredd the dough (see pro tips for shredding size)
Step 3 | Remove kataifi dough from the food processor and pour melted butter and coloring over it.
Step 4 | With your hands combine and massage melted butter and coloring (if used) with dough until everything is well integrated.
Step 5 | Grease the pan, then spread the majority of the dough, leaving about ¼ for the top.
Step 6 | Add shredded cheese on top, and press either by hand or with the bottom of a glass.
Step 5 | Spread the rest of the dough on top and press again, either by hand or with the bottom of a glass, then bake for 20-30 minutes in a 350 F degrees preheated oven.
Step 6 | Once baked, with care flip into another (either the same size or a slightly bigger) platter, drizzle the knafeh with about ½ - ¾ of the warm sugar syrup, and sprinkle crushed pistachios on top.
Substitution and Variations
- While knafeh with cheese is the most popular, knafeh with walnuts (knafeh bil joz) is another option for those who prefer nuts. Prepare 2 cups of coarsely chopped walnuts mixed with 1 tablespoon of granulated sugar and 1 teaspoon of ground cinnamon. Follow the same instructions for layering with walnuts rather than cheese.
- Another alternative for cheese is to use a mixture of half-fresh mozzarella cheese and half ricotta cheese. Or half akawi mixed with half fresh mozzarella cheese.
Storage and Reheating
- Unbaked knafeh can be stored in the freezer for up to 3 months, wrapping it well in the baking tray.
- While knafeh tastes much better served hot and right after baking, leftover knafeh can be stored in an airtight container in the fridge, to serve heat in the microwave and add an extra drizzle of warm sugar syrup.
- Knafeh can be prepared and stored in the fridge a day before baking.
Pro Tips
- If you are not comfortable flipping the knafeh after baking you can just simply place a light layer at the bottom of the tray and the thicker layer on top of the cheese, then cut and serve from the baking tray after baking.
- Knafeh is served hot, and topped with warm sugar syrup. If you’ve made the sugar syrup ahead of time you can warm it up on the top of the stove in a casserole or place it in a glass jar in the microwave.
- White sweet cheese or akawi cheese can be found in any Middle Eastern store.
- Shredding the dough can take different forms and based on one's preference. You can keep the shredding rough turning it into knafeh khishneh, or fine turning close to knafeh na'meh. Or anywhere in between.
How Can I Perfect It?
While knafeh can be very easy to prepare with a few simple ingredients, perfecting it can be challenging at times. Here are a few tips to help:
- The amount and quality of butter or ghee play a significant role in the taste, so make sure you choose high quality.
- Cheese can be the most important ingredient in knafeh. Traditional Nabulsi cheese or Akawi cheese is used with knafeh, due to its stretchy texture and unique flavor. The nature of Nabulsi and Akawi cheese is salty. However, when used it’s usually soaked in water for hours to get rid of the salt.
- As an alternative for Akawi cheese, choose good quality cheese, that is unsalted and stretchy, a generous amount of cheese goes a long way with knafeh.
FAQ
Do I need to use food coloring?
No, you don’t. Bright orange color seems to be the traditional color and just for decorations keep in mind that some coloring is high in chemicals. I prefer to use natural coloring if possible or none.
Can I use just fresh Mozzarella Cheese?
While mozzarella cheese serves the purpose of stretchy cheese, mozzarella hardens the minute it cools off. Therefore, it’s best if it’s mixed with ricotta cheese or unslated akawi cheese, which helps to maintain the softness and stretchy combination.
How do I know when knafeh is ready during baking?
When the edges are more brownish and the cheese starts melting, you can test the cheese with a fork.
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Palestinian Knafeh Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Palestinian - Middle Eastern
- Diet: Halal
Description
Palestinian knafeh is considered the most traditional and the most iconic dessert not only in Palestine but also across the Middle East. Knafeh typically consists of shredded or finely ground dough mixed in ghee or melted butter, layered with stretchy cheese, baked then soaked in sugar syrup (ater).
Ingredients
½ pound of Kataifi (8 OZ) (half of the bag)
1 pound of cheese
½ cup unsalted butter or ghee
¼ crushed pistachios
1 cup sugar syrup
Instructions
- Take out the frozen kataifi dough and let it thaw for 2-3 hours before using.
- Preheat oven to 350F.
- Shred the cheese or cut it into small pieces.
- Shred the kataifi dough by placing it in a food processor or with a knife.
- Once shredded, place kataifi dough in a bowl and pour over melted butter and coloring (optional). Using your hands, massage the butter into the dough making sure everything is well integrated.
- Grease the bottom of the pan with some butter. Use a 9-inch pan. If using the entire kataifi bag use a 18-inch pan.
- Spread the majority of the dough, leaving about ¼ for the top.
- Add shredded cheese on top, and press well either by the palm of your hand or with the bottom of a glass.
- Take the remaining kataifi dough spread it over the cheese, and press well again either by hand or with the bottom of a glass.
- Bake for 20-30 minutes or until the edges are deeply golden and crispy and the cheese is melted, you can check the cheese with a fork.
- Take it out of the oven, with care flip it into another (same size or slightly larger) platter, then immediately drizzle the knafeh with about ½-3/4 of the warm sugar syrup, ensuring you cover the full surface. Reserve the remaining syrup to the side for anyone who wants extra.
- Sprinkle crushed pistachios on top.
- Cut into pieces and serve hot.
Notes
- If you are not comfortable flipping the knafeh after baking you can just simply place a light layer at the bottom of the tray and the thicker layer on top of the cheese, then cut and serve from the baking tray after baking.
- Knafeh is served hot, and topped with warm sugar syrup. If you’ve made the sugar syrup ahead of time you can warm it up on the top of the stove in a casserole or place it in a glass jar in the microwave.
- White sweet cheese or akawi cheese can be found in any Middle Eastern store.
- Shredding the dough can take different forms and based on one's preference. You can keep the shredding rough turning it into knafeh khishneh, or fine turning close to knafeh na'meh. Or anywhere in between.
Amanda says
Yum, one of my absolute favorite dishes. I've had it in Ramallah when I was visiting a while ago and it was delicious. I love how easy and detailed your recipe is, I will definitely try it.
Wafa Shami says
Great. Let me know how it'll turn out.
Chris says
Excellent, instructions very easy to follow. Thanks for the recipe.
Wafa Shami says
Great to hear, you are welcome!
Anna says
Recipe is very very well described, lots of cooking tips and sourcing suggestions. Also lovely cultural descriptions - thank you!
Wafa Shami says
Glad to you found it helpful. Thank you -:)