lebanese knafeh recipe كنافة

Ingredients

• 500 g Shredded Phyllo Dough (Kataifi) (Thawed, separated into strands)
• 4 tablespoons Unsalted Butter (Melted)
• 2 teaspoons Orange Food Coloring (Adjust for deeper color if desired)
• 200 g Fresh Homemade Cheese (Grated very fine; can be akkawi or similar)
• 100 g Mozzarella Cheese (Half block, grated)
• 1/2 cup Simple Sugar Syrup (1:1 sugar to water, cooled)
• 2 tablespoons Ground Pistachios (Optional garnish for color and texture)

Instructions

1. Thaw and Separate the Kunafa Dough

   Remove the frozen shredded phyllo dough from the package and let it sit at room temperature for at least 30 minutes until fully thawed and the strands separate easily.

   Time: PT30M

2. Cut the Dough into Small Pieces

   Using your hands, pull and cut the thawed strands into bite‑size pieces, ensuring no large clumps remain.

   Time: PT5M

3. Mix Dough with Butter and Orange Coloring

   Melt the butter, add it to a large mixing bowl with the cut dough, then sprinkle in 2 teaspoons of orange food coloring. Toss everything together until the dough is uniformly orange and glossy.

   Time: PT5M

4. Grate the Cheeses

   Finely grate the fresh homemade cheese and the mozzarella cheese into a separate bowl.

   Time: PT5M

5. Butter the Bottom of the Kunafa Pan

   Spread a thin layer of melted butter over the bottom of the kunafa pan and sprinkle a little extra orange coloring for a deeper hue.

   Time: PT2M

6. Press the First Layer of Dough

   Transfer half of the colored dough into the pan, spreading it evenly and pressing firmly with your hand or a flat tray so it covers the entire bottom.

   Time: PT5M

7. Add the Cheese Filling

   Evenly sprinkle the grated cheese mixture over the dough, keeping it at least 1 cm away from the pan edges to prevent burning.

   Time: PT2M

8. Cover with the Remaining Dough

   Place the remaining orange‑colored dough on top of the cheese and press gently to seal, ensuring the top layer is even.

   Time: PT5M

9. Cook the Kunafa on the Grill or Stovetop

   Heat a non‑stick skillet or grill pan over medium heat. Place the assembled kunafa pan onto the skillet, cooking the bottom side for about 5 minutes until golden brown. Flip carefully using a large spatula or a second pan, then cook the other side for 3 minutes. Finally, flip the whole kunafa onto a serving plate and cook the exposed side for an additional 2 minutes for a soft finish.

   Time: PT10M

   Temperature: Medium heat

10. Drizzle Sugar Syrup and Garnish

    Warm the simple syrup if needed, then drizzle it evenly over the hot kunafa. Sprinkle ground pistachios on top for color and crunch, if desired.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Shredded Phyllo Dough (Kataifi): Phyllo dough shredded by hand
• Instead of Unsalted Butter: Margarine, Clarified butter (ghee)
• Instead of Orange Food Coloring: Natural orange zest (will affect flavor)
• Instead of Fresh Homemade Cheese: Ricotta, Feta (crumbled)
• Instead of Mozzarella Cheese: String cheese, Low‑moisture mozzarella
• Instead of Simple Sugar Syrup: Honey, Agave syrup
• Instead of Ground Pistachios: Ground almonds, Crushed walnuts

Equipment Needed

• Large Mixing Bowl
• Hand Grater
• Kunafa Pan or 30 cm Round Baking Tray
• Non‑stick Skillet or Grill Pan
• Spatula or Flat Spoon
• Sharp Knife
• Measuring Spoons
• Small Saucepan
• Serving Plate

Critical Steps — Do Not Skip

• Thawing and separating the shredded phyllo dough completely.
• Mixing the dough with butter and orange food coloring until evenly coated.
• Pressing the dough layers firmly and evenly in the pan.
• Flipping the kunafa without breaking it.
• Cooking each side to a uniform golden‑orange color.

Chef Tips from the Video

• Add a pinch of orange zest to the syrup for extra citrus aroma.
• For a richer flavor, substitute half of the butter with clarified butter (ghee).
• Use a kitchen torch to lightly brown the top after cooking for a caramelized finish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat gently in a skillet.

Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month; thaw in the fridge before reheating.

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

Make-Ahead Tips

• Grate the cheeses and keep them refrigerated for up to 24 hours.
• Prepare the orange‑colored dough mixture a few hours ahead and store covered in the fridge.
• Make the simple syrup in advance; it keeps well refrigerated for a week.

Frequently Asked Questions