Ingredients
Dough and Butter
- 1 lb Kataifi (shredded phyllo dough) - usually 1 pack
- 3/4 cups ghee or butter + more to brush inside pan
- 1 tsp Knafeh food color
Cheese Filling
- 1 lb sweet cheese (or Queso Fresco or ricotta)
- 1 lb fresh mozzarella, pressed dry
Syrup
- 1 1/2 cups sugar
- 1 1/2 cups water
- Rosewater extract to taste
Garnish
- Chopped pistachios for decoration
Instructions
- Prepare the cheeses: If using a salty cheese alternative to sweet cheese, soak it in water for 2 hours to remove excess salt. Then slice the cheese and mozzarella into 1/4" slices and press between paper towels to dry. Skip pressing if using ricotta cheese.
- Preheat oven and prepare pan: Heat oven to 450°F (230°C). Brush butter or ghee inside the baking pan thoroughly to prevent sticking.
- Prepare kataifi dough: In a large bowl, gently shred the kataifi strands into 1 to 3 inch lengths for easier layering.
- Mix fats and color: Combine ghee or butter with Knafeh food color, then rub this mixture into the kataifi dough strands thoroughly with your hands so every strand is coated.
- Build the base layer: Press about three-quarters of the colored kataifi tightly into the bottom of the prepared pan, pressing some dough up the sides to create a crust or tart-like casing.
- Add the cheese layers: Crumble the sweet cheese over the dough base evenly. Tear the pressed mozzarella into large chunks and spread on top. Press both cheese layers firmly into the kataifi base to compact.
- Top with remaining kataifi: Spread the remaining kataifi dough over the cheese layers and press down firmly to seal the filling.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes until the kataifi is golden brown, crispy on the edges and bottom, and loosens from the pan sides.
- Make syrup: While baking, combine sugar, water, and rosewater extract in a saucepan. Bring to a boil, then reduce to a simmer for 1-2 minutes until sugar dissolves completely. Remove from heat and let cool slightly.
- Assemble and serve: Carefully invert the baked knafeh onto a serving dish. Immediately spoon the cooled syrup evenly over the knafeh so that it absorbs but does not overflow. Garnish with chopped pistachios, slice, and serve warm or hot for best flavor.
Notes
- Soaking salty cheese removes excess salt for balancing flavor.
- Pressing mozzarella helps prevent excess moisture in the filling.
- Knafeh food color is traditional but can be omitted if unavailable.
- Serving knafeh warm enhances the texture contrast and flavor.
- Syrup can be adjusted with more rosewater to suit taste preference.
- The kataifi dough can be found in Middle Eastern or specialty grocery stores, usually frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Palestinian
