Gooey Middle Eastern Knafeh With Cheese and Pistachios

Knafeh is the shredded pastry over melted cheese, soaked in syrup and showered with pistachio. I use a mild cheese so it reads creamy, not savory, against the sweet.

This recipe is straightforward and perfect for special occasions or to indulge your sweet tooth. Enjoy making this Middle Eastern Knafeh at home, and impress your friends and family with this delightful treat.

Authentic Middle Eastern Knafeh Recipe

This Knafeh recipe delivers a rich and satisfying dessert that showcases the delightful combination of melted cheese and buttery pastry. The dish is baked until golden and served warm, typically for 6-8 servings.

Ingredients

1 package (16 oz) of shredded phyllo dough or Kataifi pastry
1 cup unsalted butter, melted
1 lb kataifi cheese or mozzarella cheese, shredded
1 cup granulated sugar
1 cup water
1 tablespoon lemon juice
1 teaspoon rose water (optional)
1/2 cup crushed pistachios for garnish

Instructions

Prep the Pastry: Preheat your oven to 350°F (175°C). Thaw the phyllo dough or Kataifi pastry if frozen, and shred it into smaller pieces if needed.
Combine the Cheese: In a bowl, mix the shredded cheese with a little bit of lemon juice and rose water if using. Set aside.

Layer the Pastry: In a large baking dish, mix the shredded dough with melted butter until well coated. Press half of the buttered pastry into the bottom of the dish to form a base.
Add the Cheese: Spread the cheese mixture evenly over the pastry layer, followed by the remaining pastry. Press down gently to compact the layers.
Bake: Place the dish in the preheated oven and bake for about 30-35 minutes or until the top is golden brown.

Make the Syrup: While the Knafeh is baking, combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then reduce heat and let simmer for about 10 minutes until slightly thickened, then remove from heat.
Serve: Once the Knafeh is done baking, pour the syrup evenly over it while it’s hot. Garnish with crushed pistachios and serve warm.