Knafeh
Knafeh is a medium Palestinian recipe that serves 6. 350 calories per serving. Recipe by The Golden Balance on YouTube.
Prep: 30 min | Cook: 15 min | Total: 60 min
Cost: $15.20 total, $2.53 per serving
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
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
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
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
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
Add the Cheese Layer
Evenly distribute the rinsed sweet cheese over the phyllo base, pressing lightly so it adheres.
Time: PT3M
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
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
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
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Shredded Phyllo Dough: Filo sheets torn into strips, Phyllo pastry sheets
- Instead of Ghee: Unsalted butter, Clarified butter
- Instead of Sweet Cheese (Nabulsi or Akkawi): Mozzarella, Ricotta (drained)
- Instead of Granulated Sugar: Cane sugar, Turbinado sugar
- Instead of Lemon Juice: White vinegar (½ tsp)
- Instead of Rose Water: Orange blossom water
Equipment Needed
- Large Mixing Bowl
- Pastry Brush
- Heat‑Proof Tray (13‑inch)
- Saucepan (2‑quart)
- Spatula or Flat Spoon
- Sharp Knife
- Stovetop Burner
Critical Steps — Do Not Skip
- Massage ghee into shredded phyllo until fully coated.
- Cook simple syrup to the right thickness; it should thicken as it cools.
- Rotate the tray frequently during the first side cooking to avoid burning.
- Flip the kanafeh safely without breaking the delicate layers.
Chef Tips from the Video
- Use unsalted ghee for a cleaner flavor; add a pinch of salt if you prefer a slightly savory contrast.
- For an extra aromatic touch, sprinkle a few drops of orange blossom water in addition to rose water.
- Serve with a side of fresh pistachio crumbs for color and crunch.
Troubleshooting
Cheese does not melt fully.
Lower the heat after flipping and cover the tray loosely with foil for 1‑2 minutes to trap steam, allowing the cheese to melt without burning the phyllo.
Syrup is too watery and runs off the pastry.
Simmer the syrup a little longer until it reaches a thin‑but‑coating consistency; it will thicken further as it cools.
Phyllo becomes soggy.
Make sure the ghee coating is generous and the syrup is poured while the pastry is hot; avoid over‑saturating the bottom layer.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat gently before serving.
Freezer: Not recommended; texture of phyllo degrades after freezing.
Room temperature: Can sit at room temperature for up to 2 hours after drizzling syrup.
Make-Ahead Tips
- Prepare the simple syrup a day ahead and store in the refrigerator.
- The cheese can be rinsed and patted dry up to 2 hours before assembly.
Frequently Asked Questions
What is the cultural significance and history of Palestinian Kanafeh in Palestinian cuisine?
Kanafeh is a beloved dessert in Palestinian and broader Levantine cuisine, traditionally served during Ramadan, weddings, and festive gatherings. Its origins trace back to the city of Nablus, where sweet cheese pastries were first layered with shredded phyllo and sweetened with fragrant rose‑water syrup.
What are the traditional regional variations of Kanafeh in Palestinian and neighboring Middle Eastern cuisines?
In Palestine, the classic version uses Nabulsi or Akkawi cheese and shredded phyllo (kataifi). In Jordan and Syria, a thicker cheese layer and sometimes a semolina crust are used, while Turkish "Künefe" often incorporates a cheese called Hatay and is baked in a metal tray.
How is Kanafeh traditionally served in Palestinian households?
It is typically served hot, cut into diamond‑shaped wedges, drizzled with rose‑water syrup, and optionally garnished with crushed pistachios. It is enjoyed with Arabic coffee or tea and is a centerpiece of celebratory meals.
During which occasions is Kanafeh traditionally associated in Palestinian culture?
Kanafeh is a staple for Ramadan Iftar, Eid celebrations, weddings, and birthdays. Its sweet, indulgent nature makes it a perfect treat for marking special moments and communal gatherings.
What authentic ingredients define traditional Palestinian Kanafeh versus acceptable substitutes?
Authentic Kanafeh uses shredded kataifi phyllo, unsalted ghee, Nabulsi or Akkawi sweet cheese, and a rose‑water simple syrup. Substitutes include regular phyllo torn into strips, clarified butter for ghee, mozzarella for cheese, and orange blossom water instead of rose water.
What other Palestinian dishes pair well with Kanafeh?
Kanafeh pairs beautifully with savory dishes like Musakhan, Maqluba, or a simple lentil soup. The sweet‑savory contrast balances a full‑course Palestinian meal.
What are the most common mistakes to avoid when making Palestinian Kanafeh at home?
Common pitfalls include under‑coating the phyllo with ghee (causing sogginess), over‑cooking the syrup (making it too thick), and flipping the pastry too early, which can break the delicate layers. Follow the critical steps and keep the heat moderate.
Why does this Kanafeh recipe use a medium‑heat rotation method instead of baking in the oven?
Rotating on the stovetop creates a crisp, evenly browned crust while preserving the soft, melty cheese interior. This traditional method also allows the cook to control browning more precisely than a conventional oven.
Can I make Palestinian Kanafeh ahead of time and how should I store it?
Yes, you can prepare the syrup a day ahead and keep it refrigerated. Assemble the Kanafeh, cover loosely, and refrigerate for up to 3 hours; reheat gently on low heat before drizzling the syrup and serving.
What does the YouTube channel The Golden Balance specialize in?
The Golden Balance focuses on balanced, health‑conscious cooking that blends traditional world cuisines with modern nutrition tips, offering clear step‑by‑step tutorials for home cooks.
How does the YouTube channel The Golden Balance's approach to Middle Eastern cooking differ from other cooking channels?
The Golden Balance emphasizes portion control, ingredient swaps for healthier versions, and detailed explanations of cultural context, whereas many channels simply present the recipe without nutritional insight or cultural background.
Last updated: September 4, 2026
