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Palestinian Knafeh with Cheese and Pistachios Recipe

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Palestinian Knafeh is a classic Middle Eastern dessert featuring shredded kataifi dough layered with sweet, melty cheese, baked to golden perfection, and drizzled with warm sugar syrup. This recipe highlights the perfect balance of crispy and gooey textures, topped with crushed pistachios for added crunch and flavor.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Kataifi Dough and Butter

  • ½ pound Kataifi dough (8 oz, half of the bag)
  • ½ cup unsalted butter or ghee, melted

Cheese

  • 1 pound white sweet cheese or Akawi cheese, shredded or cut into small pieces

Syrup and Toppings

  • 1 cup sugar syrup, warm
  • ¼ cup crushed pistachios

Instructions

  1. Thaw Kataifi Dough: Remove the frozen kataifi dough from the freezer and let it thaw at room temperature for 2-3 hours before use to ensure it is pliable and easy to shred.
  2. Preheat Oven: Set the oven to 350°F (175°C) so it reaches the proper temperature for baking the knafeh evenly.
  3. Prepare Cheese: Shred the white sweet cheese or Akawi cheese into small pieces or thin shreds. This will help it melt uniformly during baking.
  4. Shred Kataifi Dough: Using a food processor or a knife, shred the kataifi dough to the desired consistency. You can choose a fine or rough shred based on your preference for texture.
  5. Mix Dough with Butter: Place the shredded kataifi dough in a bowl and pour the melted butter or ghee over it. Use your hands to massage the butter thoroughly into the dough until it is evenly coated.
  6. Prepare Baking Pan: Grease the bottom of a 9-inch pan with butter. For larger quantities (full kataifi bags), use an 18-inch pan.
  7. Layer Bottom Dough: Spread the majority of the buttered kataifi dough evenly across the bottom of the greased pan, reserving about a quarter of the dough for the top layer.
  8. Add Cheese Layer: Spread the shredded cheese evenly on top of the bottom kataifi layer. Press down firmly using your hand or the bottom of a glass to compact the cheese layer well.
  9. Top Layer: Spread the remaining kataifi dough over the cheese layer and press down firmly again to seal the layers.
  10. Bake: Place the pan in the preheated oven and bake for 20-30 minutes, or until the edges are deeply golden and crispy and the cheese inside is melted. Use a fork to check the cheese’s meltiness.
  11. Flip and Syrup: Carefully remove the knafeh from the oven and flip it onto a platter of the same size or slightly larger. Immediately drizzle ½ to ¾ cup of warm sugar syrup evenly over the knafeh, ensuring full coverage.
  12. Garnish and Serve: Sprinkle crushed pistachios on top for garnish. Cut into pieces and serve the knafeh hot for the best flavor and texture.

Notes

  • If you're not comfortable flipping the knafeh after baking, you can assemble it with a thinner bottom layer and a thicker top layer over the cheese, then simply cut and serve it directly from the baking tray.
  • Knafeh is traditionally served hot, topped with warm sugar syrup. If you prepare the syrup ahead of time, warm it on the stove or microwave before drizzling.
  • White sweet cheese or Akawi cheese are essential for authentic knafeh and can be found at most Middle Eastern specialty stores.
  • Shredding the kataifi dough can be customized to your liking: rough shredding results in a crunchier knafeh khishneh, while finer shredding yields a softer knafeh na'meh texture, or anywhere in between.
  • Author: Amelia
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Palestinian, Middle Eastern

Find it online: https://recipesvibe.com/palestinian-knafeh-with-cheese-and-pistachios-recipe/