Palestinian Knafeh
Palestinian knafeh is considered the most traditional and the most iconic dessert not only in Palestine but also across the Middle East. Knafeh typically consists of shredded or finely ground dough mixed in ghee or melted butter, layered with stretchy cheese, baked then soaked in sugar syrup (ater).
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 pound of Kataifi (8 OZ) (half of the bag)
- 1 pound of cheese
- 1/2 cup unsalted butter or ghee
- 1/4 crushed pistachios
- 1 cup sugar syrup
Instructions
- 1
Take out the frozen kataifi dough and let it thaw for 2-3 hours before using.
- 2
Preheat oven to 350F.
- 3
Shred the cheese or cut it into small pieces.
- 4
Shred the kataifi dough by placing it in a food processor or with a knife.
- 5
Once shredded, place kataifi dough in a bowl and pour over melted butter and coloring (optional). Using your hands, massage the butter into the dough making sure everything is well integrated.
- 6
Grease the bottom of the pan with some butter. Use a 9-inch pan. If using the entire kataifi bag use a 18-inch pan.
- 7
Spread the majority of the dough, leaving about 1/4 for the top.
- 8
Add shredded cheese on top, and press well either by the palm of your hand or with the bottom of a glass.
- 9
Take the remaining kataifi dough spread it over the cheese, and press well again either by hand or with the bottom of a glass.
- 10
Bake for 20-30 minutes or until the edges are deeply golden and crispy and the cheese is melted, you can check the cheese with a fork.
- 11
Take it out of the oven, with care flip it into another (same size or slightly larger) platter, then immediately drizzle the knafeh with about 1/2-3/4 of the warm sugar syrup, ensuring you cover the full surface. Reserve the remaining syrup to the side for anyone who wants extra.
- 12
Sprinkle crushed pistachios on top.
- 13
Cut into pieces and serve hot.