Palestinian Knafeh Recipe (KUNAFA)
Knafeh is a beloved Palestinian dessert enjoyed throughout the Middle East. It features a crispy shredded dough exterior filled with gooey cheese and drenched in a sweet syrup. Here's a detailed breakdown of the recipe:
Equipment
- Baking pan
- Large bowl
- Cheese grater (optional)
- Saucepan
- Pastry brush
Ingredients
- For the Dough:
- 1 pound kataifi dough shredded phyllo dough
- ¾ cups ghee or clarified butter melted
- 1 tsp knafeh pastry coloring orange
- For the Filling:
- 1 pound Nabulsi cheese or a mix of mozzarella and ricotta cheese
- 1 ½ cups sugar
- 1 ½ cups water
- Rosewater extract optional
- For Garnish:
- Chopped pistachios
Instructions
- Prepare the Cheeses:
- If using Nabulsi cheese, crumble it with your hands. Otherwise, grate mozzarella and ricotta cheese using a cheese grater or pulse them a few times in a food processor.
- Make the Sugar Syrup:
- Combine sugar and water in a saucepan over medium heat. Bring to a boil, stirring occasionally, until sugar dissolves. Reduce heat and simmer for 5 minutes.
- You can add a splash of rosewater extract for a floral aroma (optional). Set aside to cool slightly.
- Assemble the Knafeh:
- Preheat oven to 450°F (230°C). Grease your baking pan with butter.
- In a large bowl, shred the kataifi dough with your hands or using scissors into 1-3 inch strands.
- Combine melted ghee/butter with knafeh food coloring and toss it with the shredded dough until evenly coated.
- Layer and Bake:
- Divide the shredded dough roughly into thirds. Spread the first third evenly into the bottom of the baking pan, pressing down firmly to create a compact layer that goes slightly up the edges.
- Fill the center with the crumbled cheese.
- Top with the remaining shredded dough and press down again to ensure everything is packed tightly.
- Bake until Golden Brown:
- Bake the knafeh for 20-25 minutes, or until the top is golden brown and crispy.
- Soak in Syrup and Garnish:
- Take the knafeh out of the oven and immediately pour the cooled (but not cold) sugar syrup over it, allowing it to soak in.
- Let it rest for 10-15 minutes before serving warm. Garnish with chopped pistachios.
Notes
You can substitute ghee with butter, but ghee adds a richer flavor.
If kataifi dough is unavailable, you can use shredded phyllo dough, but the texture won't be exactly the same.
Nabulsi cheese is ideal for its brined taste and stretchy texture. If unavailable, a mixture of mozzarella and ricotta cheese can work as a substitute.
Adjust the amount of sugar syrup depending on your preference for sweetness.
Knafeh is best enjoyed warm, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in the oven before serving.
If kataifi dough is unavailable, you can use shredded phyllo dough, but the texture won't be exactly the same.
Nabulsi cheese is ideal for its brined taste and stretchy texture. If unavailable, a mixture of mozzarella and ricotta cheese can work as a substitute.
Adjust the amount of sugar syrup depending on your preference for sweetness.
Knafeh is best enjoyed warm, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in the oven before serving.