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Transfer to a medium sized bowl, and mix with melted butter until all pieces are coated with butter.They will look about the size of vermicelli. Use a food processor to finely shred the Phyllo dough into smaller pieces.Set aside and let it completely cool down before topping your knafeh.Remove the syrup from the heat, add the rosewater, give it a quick stir.Lower heat to medium low and simmer for another 10 minutes.In a small sauce pan, combine sugar and water over medium-high heat.Instructions Start by making the sugar syrup: If you like this knafeh Lebanese style recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow me on my Instagram page for more recipes! The Best Kanafeh Recipe: Reserve the rest the sugar syrup for serving with each piece on the side. Pour half of the cooled sugar syrup over the knafeh and garnish with crushed pistachios on top of the knafeh, if using.The shredded Phyllo dough will be the top of the Knafeh.

Invert (you might need kitchen mittens) the pan into a serving plate.

Using a butter knife, scrape the sides of the knafeh, if they are sticking to the sides of the pan.

Remove pan from oven and wait a few minutes just until its comfortable to handle but still warm.

Bake until bubbly and browned a little on the side and top- about 40 minutes.

Top the cheese with a layer of the knafeh filling.

Add a layer of the shredded mozzarella and ricotta cheese mixture.

Add a layer of the buttered shredded Phyllo dough to bottom of the pan, spread it firmly and evenly.

Coat the bottom of a 9-inch baking pan with baking spray.

Bring mixture to a boil then simmer for 5 minutes and until the mixture thickens.

Make the knafeh cheesecake Filling: In a small non-stick pan, over medium heat combine milk, cream of wheat or fine semolina and sugar, whisking constantly to work out any lumps.

I like to shred my own mozzarella cheese, but you can use the already shredded mozzarella bag.

Prepare the cheese Mixture: In a medium size bowl, mix together shredded mozzarella cheese and ricotta cheese.

Transfer to a medium sized bowl, and mix with melted butter until all pieces are coated with butter.

Prepare phyllo dough crust: Place thawed phyllo dough in a food processor to finely shred it into smaller pieces.

Sugar syrup needs to be completely cooled down before topping the knafeh. remove from heat, stir in rose water if you’d like and set aside to cool down. Stir in lemon juice, reduce heat to medium low and simmer for 8-10 minutes.

Make the Sugar Syrup: The first step to making this knafeh recipe, starts with making this simple sugar syrup- combine sugar and water in a small saucepan and place on a medium high heat, mix well until sugar is well dissolved and bring mixture to a boil.

I like to add rosewater and a slice of lemon for extra flavor.

Simple syrup:Ĭan be easily made with sugar and water. Or fine semolina flour, works as a thickener for the knafeh filling. Milk:įew tablespoons to sweeten the filling mixture. To mix it with shredded phyllo dough and create the knafeh crust. Cheese:Ī mix of ricotta and mozzarella cheese. Once it’s thawed, you can then break it up into smaller pieces by pulsing it a few times in your food processor. If you buy the frozen one, make sure it’s completely thawed and at room temperature before using. Shredded phyllo dough comes frozen or dried, both work for this recipe.

Our local Middle Eastern store carries Ziyad Brand Kataifi. Shredded phyllo dough can be found at any Middle Eastern store or you can order it online. Ingredients you Need to Make Lebanese Knafeh: Shredded Phyllo Dough:

The hardest part about this recipe, is finding the ingredients, especially the phyllo dough. Making knafeh looks more intimidating that it actually does. This impressive dessert is best served hot or warm. In Middle Eastern cuisine Knafeh is a traditional breakfast, much like waffles or pancakes in the US. It is also known as kanafa, kunafa, kanafeh or knafe. Lebanese knafeh is then topped with a simple syrup, making a delicious savory and sweet dessert. What is Knafeh (Kanafa)? Knafeh is popular Lebanese and Middle Eastern dessert made with a layer of shredded Phyllo dough, a layer of sweet cheese and a special knafeh filling mixture.