Knafe Recipe

Ingredients

• 1 cup Granulated Sugar (for syrup)
• 1.5 cup Water (for syrup)
• 1 tablespoon Rose Water (half for syrup, half for dough)
• 0.5 tablespoon Lemon Juice (for syrup)
• 150 grams Ghee (125 g for dough, extra for coating mold)
• 500 grams Fine Semolina (coarse grain works but fine gives smoother texture)
• 50 grams Milk Powder (adds richness)
• 0.25 teaspoon Baking Powder
• 0.5 teaspoon Orange Blossom Water
• 500 grams Akkawi Cheese (soaked in water for at least 12 hours, drained and chopped)
• 100 grams Mozzarella Cheese (shredded, adds stretchiness)
• 2 tablespoons Ground Pistachios (for garnish)
• 1 teaspoon Rose Petals (optional garnish, edible)

Instructions

1. Prepare Rose‑Lemon Sugar Syrup

   Combine 1 cup granulated sugar and 1.5 cups water in a small saucepan. Heat over medium, stirring until sugar dissolves and the mixture thickens slightly. Add 0.5 tbsp rose water and 0.5 tbsp lemon juice, stir, then remove from heat and let cool.

   Time: PT10M

2. Season the Baking Pan with Ghee

   Melt a generous amount of ghee in the pan over low flame, coat the entire surface, then pour off excess and wipe with a clean dry towel to remove moisture.

   Time: PT5M

3. Make the Semolina Dough

   In the mixer, combine 500 g fine semolina, 125 g ghee, 50 g milk powder, and 1/4 tsp baking powder. Mix on low speed, then add 250 g water, 50 g of the prepared syrup, 0.5 tsp orange blossom water, and 0.5 tsp rose water. Mix for 2 minutes until a smooth, slightly wet dough forms.

   Time: PT5M

4. Shape and Bake the Crust

   Line the ghee‑coated pan with parchment paper. Spread the dough evenly to a uniform thickness (about 1 cm). Puncture the surface with fingertips to prevent puffing. Bake in a pre‑heated oven at 220°C for 20 minutes until lightly golden.

   Time: PT20M

   Temperature: 220°C

5. Prepare the Cheese Filling

   Drain the soaked Akkawi cheese, chop it into small cubes, and shred the mozzarella. In a small saucepan on the lowest heat, combine the cheeses with less than ¼ cup water. Stir gently until the cheeses melt and release whey, about 8‑10 minutes.

   Time: PT10M

6. Create the Fine Semolina “Sand”

   While the crust is still warm, break it into pieces and pulse in the mixer (or food processor) until a fine, sand‑like texture forms. Pass the powder through a fine mesh sieve for extra smoothness.

   Time: PT5M

7. Layer the Bottom Semolina Powder

   Re‑coat the mold with a thin layer of ghee. Evenly spread a thin layer of the sieved semolina powder on the bottom, pressing lightly with a baking sheet to achieve uniform thickness.

   Time: PT5M

8. Assemble the Kunafe

   Spread the melted cheese mixture over the semolina base, leaving a 1 cm border around the edges. Add another thin layer of semolina powder over the cheese border, then smooth the edges with your fingers for an even round shape.

   Time: PT5M

9. Final Low‑Heat Cooking

   Place the assembled kunafe on the smallest burner over low heat. Gently turn and slide the pan back and forth for 10‑12 minutes until the cheese is fully melted, the edges turn golden, and the bottom is crisp.

   Time: PT12M

10. Serve with Syrup and Garnish

    Remove the pan from heat, place a serving plate on top, and carefully invert. Immediately drizzle the hot kunafe with the cooled rose‑lemon syrup. Sprinkle ground pistachios and, if desired, a pinch of edible rose petals.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated Sugar: Coconut sugar, Caster sugar
• Instead of Rose Water: Orange blossom water
• Instead of Lemon Juice: Citric acid solution
• Instead of Ghee: Unsalted butter
• Instead of Fine Semolina: Coarse semolina (will be grainier)
• Instead of Milk Powder: Evaporated milk
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Orange Blossom Water: Rose water
• Instead of Akkawi Cheese: Nabulsi cheese, Halloumi (less salty)
• Instead of Mozzarella Cheese: Provolone
• Instead of Ground Pistachios: Chopped pistachios

Equipment Needed

• Stand Mixer or Hand Mixer
• Oven
• Baking Sheet or Oven Pan (13x18 in)
• Parchment Paper
• Fine Mesh Sieve
• Small Saucepan
• Spatula or Flat Spoon
• Knife
• Cutting Board
• Tongs (optional)
• Oven Mitts
• Serving Plate (large flat plate)

Critical Steps — Do Not Skip

• Making the fragrant rose‑lemon sugar syrup
• Coating the pan with ghee to prevent sticking
• Achieving a smooth, moist semolina dough
• Baking the crust just until lightly golden
• Soaking and low‑heat melting of Akkawi cheese
• Creating a fine semolina sand texture
• Layering cheese and semolina powder without gaps
• Final low‑heat cooking to crisp the edges
• Drizzling hot syrup over the hot kunafe

Chef Tips from the Video

• For extra aroma, add a pinch of ground cardamom to the syrup.
• Use a non‑stick kunafe pan if available; it reduces the amount of ghee needed.
• Gently press the semolina sand layer with the back of a spoon to avoid air pockets.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of syrup.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Best served hot; can sit at room temperature for up to 1 hour.

Make-Ahead Tips

• Prepare the rose‑lemon syrup a day ahead and store in the refrigerator.
• Soak Akkawi cheese for 12‑24 hours in changing water to reduce salt; keep refrigerated.
• The semolina dough can be mixed and refrigerated for up to 4 hours before baking.

Frequently Asked Questions