How to Make a Traditional Lebanese Knafeh

Knafeh is a beloved traditional Lebanese dessert made with shredded phyllo dough, sweetened cheese, and syrup, creating a perfect blend of textures and flavors. The crispy top layer contrasts with the gooey cheese filling, making it a favorite among dessert lovers in Lebanon and the Middle East. Here’s how to make traditional Lebanese Knafeh at home.

Ingredients:

• For the Knafeh:

  • 500 grams of semolina dough (Knafeh dough or Kataifi dough)
  • 250 grams unsalted white cheese (typically Nabulsi or Akkawi cheese, soaked in water for a few hours to reduce salt)
  • 100 grams of butter (melted)
  • 2 tablespoons of sugar
  • A handful of crushed pistachios (optional, for garnish)

• For the Syrup:

  • 1 cup of water
  • 1 cup of sugar
  • 1 tablespoon of lemon juice
  • 1 teaspoon of rose water or orange blossom water (optional for fragrance)

Instructions:

1. Prepare the Syrup:

• In a saucepan, combine 1 cup of water and 1 cup of sugar.
• Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
• Once the syrup boils, add 1 tablespoon of lemon juice. Let it simmer for about 10 minutes until the syrup thickens slightly.
• Remove the saucepan from the heat and add rose water or orange blossom water for an aromatic touch. Set the syrup aside to cool.

2. Prepare the Cheese:

• If using salted cheese (like Nabulsi or Akkawi), soak it in water for several hours or overnight, changing the water a few times to remove excess salt.
• After soaking, drain the cheese and crumble it into small pieces. Set it aside.

3. Prepare the Knafeh Dough:

• If you’re using pre-packaged Knafeh dough (or Kataifi dough), separate and fluff the strands of dough to avoid clumping. If you’re using fresh semolina dough, gently pull apart the strands.
• In a large mixing bowl, combine the dough with melted butter and sugar. Toss the dough thoroughly to coat it evenly with butter.

4. Assemble the Knafeh:

• Preheat the oven to 180°C (350°F).
• Grease a round or square baking dish (around 30 cm in diameter) with butter.
• Layer half of the prepared Knafeh dough in the bottom of the baking dish. Press it gently to create a smooth, even layer.
• Spread the crumbled cheese evenly over the dough, leaving a small border around the edges.
• Cover the cheese layer with the remaining Knafeh dough. Press it down gently to ensure that the filling is secure.
• Use a knife to score the top layer of dough into squares or diamonds, which will help cut the dessert later.

5. Bake the Knafeh:

• Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and crispy.
• Check occasionally to ensure that the edges don’t burn. The Knafeh should be slightly crispy on top while still soft and gooey inside.

6. Add the Syrup:

• Once the Knafeh is done baking, remove it from the oven and immediately pour the cooled syrup over the hot dessert.
• The syrup should soak into the warm Knafeh, giving it a delicious sweet finish. Allow the Knafeh to absorb the syrup for a few minutes.

7. Garnish and Serve:

• If desired, sprinkle crushed pistachios over the top for added flavor and texture.
• Cut the Knafeh into squares or diamonds along the pre-scored lines.
• Serve the Knafeh warm, preferably with a cup of Arabic coffee or tea.

Tips for Perfect Knafeh:

• Cheese Choice: The choice of cheese is critical in achieving the perfect Knafeh. Nabulsi or Akkawi cheese is preferred for their texture and mild flavor. If you can’t find these cheeses, you can substitute with mozzarella, though the taste will differ slightly.
• Soaking the Cheese: Be sure to soak the cheese well to remove any excess salt. This ensures the dessert isn’t too salty and lets the sweetness of the syrup shine.
• Crispiness: The key to perfect Knafeh is getting the top layer crispy. Make sure to bake the dessert long enough for the top to turn golden brown, but not too long that it burns.
• Syrup: Always use room temperature or slightly cooled syrup, as hot syrup on a hot Knafeh could make it too soggy.

Conclusion:

Making traditional Lebanese Knafeh is a rewarding experience that results in a delicious, indulgent dessert. With its crispy, golden top, gooey cheese filling, and fragrant syrup, Knafeh is sure to be a crowd-pleaser. Whether you’re celebrating a special occasion or simply craving a sweet treat, Knafeh offers a rich, satisfying flavor that represents the essence of Lebanese desserts. Enjoy!