Knafeh

Ingredients

• 500 g Shredded Phyllo Dough (roughly chopped; can be bought pre‑shredded or tear regular phyllo into thin strips)
• 200 g Ghee (unsalted, melted; use extra‑virgin if available)
• 400 g Sweet Cheese (Nabulsi or Akkawi) (rinsed and patted dry; can be substituted with mozzarella for a milder flavor)
• 400 g Granulated Sugar (for simple syrup)
• 240 ml Water (for simple syrup)
• 1 tbsp Lemon Juice (freshly squeezed; prevents crystallization)
• 1 tsp Rose Water (adds traditional fragrance; use high‑quality)

Instructions

1. Combine Phyllo and Ghee

   Place the shredded phyllo in a large mixing bowl, add the melted ghee, and gently massage until the dough is evenly coated and slightly glossy.

   Time: PT5M

2. Prepare Simple Syrup (Otorin)

   In a saucepan combine sugar and water, bring to a boil while stirring. Once dissolved, add lemon juice, reduce heat and simmer for 5‑7 minutes until slightly thickened. Remove from heat and stir in rose water; let cool to room temperature.

   Time: PT10M

   Temperature: Medium

3. Grease the Tray

   Brush a thin layer of melted ghee onto the bottom of the heat‑proof tray, ensuring every corner is covered.

   Time: PT2M

4. Layer the Phyllo Base

   Press the ghee‑coated phyllo mixture into the tray, spreading it evenly to the edges and compacting gently with your hands or a spatula.

   Time: PT5M

5. Add the Cheese Layer

   Evenly distribute the rinsed sweet cheese over the phyllo base, pressing lightly so it adheres.

   Time: PT3M

6. First Side Cooking

   Place the tray on a medium‑heat burner. Every 30 seconds rotate the tray a quarter turn to ensure even browning. Cook for 5‑7 minutes until the bottom is golden and crisp.

   Time: PT7M

   Temperature: Medium

7. Flip and Finish

   Carefully slide the kanafeh onto another pre‑greased tray, then flip the original tray onto the top side so the cheese is now facing down. Return to low heat, spin the tray a couple of times, and cook for another 3‑4 minutes until the cheese is fully melted and the top layer is golden.

   Time: PT5M

   Temperature: Low

8. Drizzle Syrup and Serve

   Remove the kanafeh from heat, immediately pour the cooled rose‑water syrup evenly over the hot pastry, allowing it to soak for 2‑3 minutes. Cut into wedges and serve warm.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g