Lebanese Knafeh Recipe

Mak Erot

3 min read

·

Apr 10, 2025

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Lebanese Knafeh Recipe: A Step-by-Step Guide to Sweet Success

Are you ready to embark on a culinary journey to Lebanon? This isn't just any recipe; it's a guide to crafting the authentic Lebanese Knafeh, a dessert so delicious, it'll transport your taste buds straight to the heart of Beirut. This recipe focuses on achieving that perfect balance of crispy, shredded phyllo dough and creamy, sweet cheese filling – a true testament to Lebanese culinary artistry. Get ready to impress your friends and family with this irresistible treat!

Understanding the Ingredients: The Key to Authentic Knafeh

Before we dive into the steps, let's understand the crucial ingredients that make Lebanese Knafeh so special:

The Star Players:

• Fine Semolina (Knefeh dough): This isn't your average flour; the fine semolina gives the knafeh its signature texture – thin, crispy strands that provide the perfect contrast to the creamy filling. Don't substitute!

• Mozzarella Cheese (Aka Akkawi Cheese): While some recipes use other cheeses, authentic Lebanese Knafeh uses a specific type of mozzarella known as Akkawi cheese. This cheese is crucial for achieving the right creamy texture and salty flavor that balances the sweetness of the syrup. If you can't find Akkawi, a high-quality mozzarella with a slightly salty taste is a reasonable substitute.

• Sugar Syrup (Attar): The syrup is not just a sweetener; it's the aromatic heart of the Knafeh. Made with sugar, water, orange blossom water, and rosewater, it elevates the dessert to an unforgettable experience. The subtle floral notes are what truly define a Lebanese Knafeh.

Supporting Cast:

• Clarified Butter (Ghee): This isn't optional; clarified butter provides a rich flavor and helps achieve that irresistible crispy texture.

• Pistachios: These are used as a garnish, but they add a delightful crunch and vibrant color, enhancing both the visual appeal and the overall taste experience.

Step-by-Step Guide to Making Lebanese Knafeh:

Now, let's get our hands dirty and create this masterpiece:

Preparing the Syrup (Attar):

1. Combine sugar and water in a saucepan.
2. Bring to a boil, then simmer for about 15 minutes, until slightly thickened.
3. Remove from heat and stir in orange blossom water and rosewater. Set aside to cool completely.

Assembling the Knafeh:

1. Preheat oven to 350°F (175°C).
2. Prepare the cheese: Crumble the Akkawi cheese.
3. Grease a baking dish: Generously grease a round baking dish with clarified butter.
4. Layer the dough: Spread half of the semolina dough evenly over the bottom of the dish.
5. Add the cheese: Spread the crumbled Akkawi cheese evenly over the dough.
6. Layer the remaining dough: Cover the cheese with the rest of the semolina dough.
7. Drizzle with butter: Generously drizzle clarified butter over the top layer of dough.
8. Bake: Bake for 30-40 minutes, or until golden brown and crispy.

Finishing Touches:

1. Pour the syrup: Once the knafeh is out of the oven, immediately pour the cooled sugar syrup evenly over the hot knafeh. This is crucial for absorbing the syrup and achieving that perfect balance of flavors.
2. Garnish: Sprinkle generously with chopped pistachios.
3. Serve: Allow to cool slightly before serving. Best enjoyed warm!

Tips for Knafeh Perfection:

• Don't overbake: Overbaking will result in a dry knafeh. Keep a close eye on it during the last 10 minutes of baking.
• Use fresh ingredients: Fresh ingredients will make a noticeable difference in the overall taste and quality of your knafeh.
• Let it cool slightly: Allowing the knafeh to cool for a few minutes before serving will prevent burns and allow the syrup to be properly absorbed.

This Lebanese Knafeh recipe is your passport to a truly authentic taste of Lebanon. Enjoy the journey, and savor every bite of this incredibly delicious dessert! Don't forget to share your creations – we'd love to see your culinary masterpieces!