"Knefeh is a iconic Lebanese dessert that layers molten cheese between crispy strands of shredded phyllo dough, finished with fragrant rose and orange blossom syrup. This Levantine favorite offers a perfect contrast of crunchy exterior and gooey, savory-sweet interior. Recreate this indulgent treat at home with our authentic recipe."
🥗 Ingredients (6 items)
Method 6 Steps
- 1
Preheat the oven to 200°C. The kadaifi dough, resembling vermicelli, is quite long, so pull the strands apart, cut into smaller pieces, and process in a food processor to shred finely.
- 2
Place the shredded phyllo in a bowl, add the melted butter, orange blossom water, and rose water, and mix well with your hands until the butter coats all the shreds.
- 3
Spread two-thirds of the pastry into a buttered tart dish, pressing it firmly and evenly into the bottom. Distribute the cheese evenly over it, then spread the remaining phyllo thinly over the cheese.
- 4
This top layer prevents the cheese from browning during the 30- to 40-minute bake. Professionals often cook knefeh over direct heat. Note: After the first 15 minutes, reduce the oven to 180°C.
- 5
Meanwhile, prepare the syrup: Boil the sugar, water, and lemon juice until thickened, then stir in the rose and orange blossom waters. Remove from heat and cool. In Lebanon, syrup is added individually to each serving.
- 6
When the top is golden, remove from the oven. Invert onto a large plate or tray using oven gloves so the crispy side is up. Cut into pieces and serve hot, with syrup to taste.
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