Knafeh
Snack · Levantine · Ready in 50 min · Serves 2
Sweet and crispy pastry with stretchy white cheese, soaked in fragrant sugar syrup, topped with pistachios. A beloved Middle Eastern dessert.
Per serving
- Calories
- 350
- Protein
- 8 g
- Carbs
- 42 g
- Fat
- 16 g
- Fibre
- 5 g
Vitamins and minerals, % of a day’s needs
- Iron17%
- Vitamin D2%
- B1241%
- Zinc29%
- Magnesium14%
- Omega-328%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Kataifi (shredded phyllo)
- 150 g Akkawi cheese, sliced
- 80 g Ghee, melted
- 150 g Sugar
- 150 ml Water
- 15 ml Rose water
- 40 g Pistachios, chopped
- 10 ml Lemon juice
Method
- 1
In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, simmer for 5 minutes, then remove from heat and stir in rose water. Cool completely.
- 2
In a 9-inch round baking pan, spread half the shredded kataifi. Brush generously with melted ghee and bake at 180°C (350°F) for 8 minutes until lightly golden.
- 3
Remove pan from oven. Layer sliced cheese evenly over the base. Top with remaining kataifi, brush generously with melted ghee.
- 4
Bake at 180°C (350°F) for 15-18 minutes until golden and crispy. Immediately pour cooled syrup over hot knafeh. Top with chopped pistachios and serve warm.
