Knafeh (كنافة) — Lebanese Sweet Cheese Pastry with Orange Blossom Syrup

• 300 gGranulated sugar
• 240 mlWater
• 15 mlFresh lemon juice (About 1 tbsp)
• 10 mlOrange blossom water (2 tsp)
• 5 mlRose water (1 tsp)
• 500 gRaw kataifi (shredded phyllo)
• 200 gUnsalted butter, melted
• 30 gFine semolina (Helps crisp and bind the crust)
• 450 gAkkawi cheese, desalted (Soaked and drained well)
• 250 gMozzarella (low-moisture), shredded (Boosts stretch while keeping flavor mild)
• 10 gCornstarch (About 1 tbsp; helps prevent leakage)
• 40 gPistachios, finely chopped

Instructions

1. 1

   Make the syrup first so it can cool and thicken properly. Combine the sugar, water, and lemon juice in a small saucepan and bring to a boil over medium-high heat, stirring for 30 seconds to dissolve the sugar.

2. 2

   Reduce to a steady simmer and cook for 8 minutes until the syrup is clear and slightly thickened. Turn off the heat, then stir in the orange blossom water and rose water and let the syrup cool to room temperature.

3. 3

   Preheat the oven to 200°C. Grease a 30 cm round pan with a thin film of melted butter, making sure the sides are coated so the crust releases cleanly.

4. 4

   Prepare the kataifi by loosening the strands with your fingers so it becomes fluffy rather than clumped. Add the melted butter and semolina, then rub and toss thoroughly for 2–3 minutes until every strand looks evenly coated and slightly glossy.

5. 5

   Prepare the cheese filling by mixing the desalted, well-drained akkawi with the shredded mozzarella. Sprinkle in the cornstarch and toss until no dry pockets remain; this helps the cheese set and reduces seepage during baking.

6. 6

   Press about two-thirds of the buttered kataifi firmly into the prepared pan to form an even base and a slight rim up the sides. Use the bottom of a measuring cup to compact it so it bakes into a cohesive, crisp layer.

7. 7

   Spread the cheese mixture evenly over the kataifi base, stopping 1 cm short of the edge to minimize overflow. Cover with the remaining kataifi and press gently but evenly so the top adheres without compressing the cheese too tightly.

8. 8

   Bake for 30–35 minutes until the top is deeply golden and the edges are audibly sizzling. If the top browns too quickly, tent loosely with foil for the final 8–10 minutes so the cheese has time to melt fully.

9. 9

   Rest the knafeh in the pan for 2 minutes so the molten cheese settles slightly. Place a large plate over the pan and invert confidently, then lift the pan away to reveal the evenly browned crust.

10. 10

    Immediately pour 180 ml of the cooled syrup evenly over the hot knafeh so it absorbs without turning soggy. Garnish with chopped pistachios and serve warm, offering extra syrup on the side for those who like it sweeter.