Knafeh Recipe: A Classic That Never Gets Old!

Knafeh is one of those timeless desserts that never fails to impress! With its crispy, buttery kataifi dough and rich, creamy ashta and cheese filling, it’s the perfect balance of texture and flavor. This is not your typical cheese-pull type of knafeh; instead, it’s filled with a luscious mixture of ashta and cheese that melts in your mouth. I learned this amazing recipe from my mother-in-law, and I promise you it’s one of my favorites!

Method

Preparing the Ashta Filling

To start, the ashta filling needs to be prepared. In a medium-sized saucepan over medium heat, pour the heavy cream and gradually whisk in the cornstarch, fine semolina, and sugar. Stir continuously to ensure that no lumps form. As the mixture heats up, it will begin to thicken. Keep stirring until the mixture achieves a smooth, custard-like consistency. Once the ashta is ready, remove the saucepan from the heat and set it aside to cool.

Mixing the Cheese

In a separate bowl, prepare the cheese mixture. First, ensure that the akawi cheese is properly desalted by soaking it in water and changing the water several times to remove excess salt. Once desalted, shred the akawi cheese finely. Then, add the shredded mozzarella, cream cheese, and store-bought ashta. To enhance the flavor, mix in the orange blossom water and rose water. Stir everything together until well combined and smooth. The combination of ashta and cheese will create a rich and creamy filling that pairs beautifully with the crispy dough.

Preparing the Kataifi Dough

The kataifi dough, which gives knafeh its signature crispy texture, needs to be prepped properly. If your kataifi dough comes in long strands, break it down into smaller pieces using your hands or pulse it in a food processor for a few seconds. This will help create an even texture when baked. Once shredded, transfer the dough to a large mixing bowl. Pour the melted unsalted butter over the dough and use your hands to mix, ensuring that every strand is evenly coated. Finally, add the semolina and mix again. The butter and semolina will contribute to the golden, crispy texture of the final dish.

Assembling the Knafeh

Now that both the filling and dough are ready, it’s time to assemble the knafeh. Take a 9×13-inch baking dish and evenly spread half of the kataifi dough mixture into the bottom. Press it down gently with your hands or a flat spatula to create a firm base. Then, pour the ashta and cheese mixture over the dough, spreading it evenly across the entire surface. Be careful to keep the filling level and smooth. Once the filling is in place, take the remaining kataifi dough and evenly cover the top, pressing it lightly so that it holds together during baking.

Baking to Perfection

Preheat your oven to 180°C (350°F). Once the oven is hot, place the assembled knafeh inside and bake for about 40-45 minutes. The knafeh is done when the top turns a beautiful golden brown and the edges become crispy. Keep an eye on it during the last few minutes to ensure it doesn’t overbrown. Once baked, remove the knafeh from the oven and allow it to cool slightly before adding the syrup.

Preparing the Syrup (Optional but Recommended)

While the knafeh is baking, you can prepare a simple sugar syrup to enhance its sweetness. In a small saucepan, combine 1 cup of sugar and 1/2 cup of water. Bring the mixture to a boil over medium heat, stirring occasionally. Allow it to simmer until it slightly thickens. Then, add a squeeze of fresh lemon juice to balance the sweetness and remove from heat. Let the syrup cool to room temperature before drizzling it over the warm knafeh.

Serving & Enjoying

Once the knafeh has slightly cooled, pour the sugar syrup evenly over the top while it is still warm. This will allow the knafeh to absorb the syrup and become perfectly moist. Let it rest for a few minutes before slicing into portions. Serve it warm for the best texture and taste. Enjoy every bite of this delicious, creamy, and crispy dessert!

Necessary Tools

• Medium-sized saucepan
• Wooden spoon or whisk
• Large mixing bowl
• Baking dish (9×13 inches)
• Food processor (optional, for shredding kataifi dough)
• Measuring cups and spoons
• Pastry brush

Serving Suggestions

• Serve warm with a cup of Arabic coffee or tea.
• Garnish with crushed pistachios for extra flavor and texture.
• For an extra indulgent touch, add a scoop of vanilla ice cream on top!

Fun Fact

Did you know that knafeh is one of the oldest Middle Eastern desserts, dating back to the Ottoman Empire? It’s loved in many countries like Lebanon, Jordan, Palestine, and Turkey, each having its own twist on the classic recipe!

Conclusion

Knafeh is a masterpiece of textures and flavors, and this version, filled with ashta and cheese, is simply irresistible. Whether you’re making it for a family gathering, a special occasion, or just because you’re craving something sweet, this recipe is a guaranteed hit. Enjoy every bite of this rich, crispy, creamy delight!