Lebanon · Flour and Confectionery Products
Knafeh with Pistachios and Orange Blossom
Knafeh is the great sweet of the Levant: a layer of mild, stretchy cheese buried between two layers of buttered kataifi pastry, baked until the shredded strands turn deep gold, then drenched in cold orange blossom syrup…
Ingredients
- kataifi400 g
- akkawi cheese400 g
- mozzarella200 g
- ghee200 g
- sugar400 g
- water250 ml
- orange blossom water2 tbsp
- lemon1 pcs
- pistachios80 g
Method
- 1Make the syrup first so it has time to chill: boil the sugar and water 8–10 minutes until slightly thickened, stir in the juice of the lemon and the orange blossom water, and cool completely.
- 2Soak the akkawi cheese in cold water 2–3 hours, changing the water two or three times, to draw out the salt. Drain well, pat dry, and shred or crumble it. Shred the mozzarella and mix the two together.
- 3Pull the kataifi apart with your fingers into loose strands, breaking up any clumps, then pour over the melted ghee and rub it through until every strand is coated.
- 4Press half the buttered kataifi firmly into a greased round tin, pushing it up the sides a little to make a shallow shell.
- 5Spread the cheese evenly over the base, leaving a small border, then cover with the remaining kataifi and press down firmly so the layers hold together.
- 6Bake at 180°C for 40–45 minutes until deep golden all over. Check the underside by lifting an edge — it should be well coloured, since this becomes the top.
- 7Pour the cold syrup evenly over the hot knafeh as soon as it comes out, let it settle 2 minutes, then invert onto a platter. Scatter with ground pistachios and serve warm, while the cheese still stretches.