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Knafeh
Shredded kataifi pastry stuffed with cheese and soaked in a rose water syrup — the classic Levantine dessert. Pouring the warm syrup over the knafeh the moment it comes out of the oven, both still hot, is what lets it soak in fully rather than sitting as a glaze on top.
Ingredients
Instructions
Separate kataifi. Mix with melted butter. Press half into a buttered baking pan.
Lay cheese over in an even layer.
Top with remaining kataifi, press firmly.
Bake at 190°C for 30–35 minutes until golden.
Meanwhile make syrup: boil sugar, water, lemon and rose water 10 minutes.
Pour warm syrup over hot knafeh. Wait 5 minutes.
Invert and scatter pistachios. Serve warm.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
