Easy Knafeh / Kunafa

5 from 12 votes

Crisp strands, gooey cheese, and a whisper of rose. This easy knafeh is simple to make and beautiful to serve.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: Middle Eastern

Diet: Vegetarian

Shelf life: 3 Days

Servings:

Author: Samira

Shred the low‑moisture mozzarella and press it very dry between paper towels.
If substituting, replace equal weight of mozzarella with Akkawi or Nabulsi (desalted) for classic flavor, or swap a small portion for ricotta or queso fresco for a creamier, less stretchy center. Keep the total cheese weight the same.
Place thawed kataifi in a food processor and pulse in short bursts to shorten the strands. Open the lid, drizzle in the melted ghee or butter, then pulse briefly again to evenly coat.
Do not run continuously; stop while strands are short and wispy, not powdery. Alternatively, chop the kataifi by hand with a sharp knife, then toss with the melted fat.
Grease a 9×13‑inch baking dish. Press in about two thirds of the kataifi to form a compact base, pushing a little up the sides to create a border.
Distribute the mozzarella evenly, keeping it inside the border. Cover with the remaining kataifi and press again to compact.
Bake at 450°F for 20 to 25 minutes until deeply golden and crisp on the edges.
Meanwhile, simmer sugar, water, and lemon juice just until clear and slightly thickened. Remove from the heat and stir in rose water or orange blossom water to taste. Keep warm.
Loosen the edges and invert the knafeh onto a rimmed serving platter. Spoon warm syrup slowly and evenly over the surface until glossy and well saturated but not soggy.
Top with pistachios. Slice and serve warm for the best cheese pull.

Keep the assembled layer under 1 inch for even crisping and soaking, whatever pan you use.

For a 9‑inch round, use roughly half the recipe; watch the color and give it a minute or two more if thicker.

Individual portions: Pack into a muffin tray for beginner‑friendly cups.

Check the blog post for more tips!