Lebanese
👍 Beginner Friendly
1h 30measy
LebaneseDessert
Recipe Story
origins & traditionsKnafeh bil Jibn is a celebrated dessert that showcases the mastery of Middle Eastern pastry-making. This iconic dish features kataifi dough (shredded phyllo) that is generously buttered and baked until golden and crispy, creating a delicate nest that encases a layer of luscious melted cheese sweetened with sugar. The contrast between the crunchy exterior and the soft, stretchy cheese interior is what makes this dessert truly special. Once baked to perfection, the knafeh is drenched in a fragrant syrup infused with orange blossom water and rose water, adding floral notes that complement the richness of the butter and cheese. Traditionally served warm, this dessert is garnished with finely crushed pistachios that add both color and a nutty flavor. Knafeh is often enjoyed during celebrations, family gatherings, and special occasions throughout the Levant region, where each family may have their own variation of cheese blend and sweetness level.
Instructions
step by step0/12 done
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
If using frozen kataifi dough, thaw it completely at room temperature for about 2 hours. Gently separate the shredded phyllo strands with your fingers to loosen them.
Melt the butter in a saucepan over low heat. Place the kataifi dough in a large mixing bowl and pour the melted butter over it, tossing thoroughly with your hands to ensure every strand is coated.
Divide the buttered kataifi into two equal portions. Press half of the dough firmly into the bottom of the prepared baking dish, creating an even, compact layer.
For the cheese filling, mix the ricotta cheese with sugar until well combined. If using mozzarella, shred it finely and mix with the ricotta mixture.
Spread the cheese mixture evenly over the bottom layer of kataifi, leaving a small border around the edges.
Cover the cheese layer with the remaining kataifi dough, pressing down firmly to create a compact top layer that seals in the cheese.
Bake in the preheated oven for 35-45 minutes, until the top is deep golden brown and crispy. Rotate the pan halfway through baking for even browning.
While the knafeh bakes, prepare the syrup by combining sugar, water, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat and stir in orange blossom water or rose water.
When the knafeh is done, remove it from the oven and immediately pour the warm syrup evenly over the hot knafeh. You should hear a sizzling sound as the syrup is absorbed.
Let the knafeh rest for 10-15 minutes to absorb the syrup. Cut into squares or diamond shapes.
Garnish with crushed pistachios and serve warm.
Knafeh bil Jibn - Crispy Shredded Phyllo with Sweet Cheese
4.2 (20)
Golden crispy shredded phyllo layered with melted sweet cheese, soaked in fragrant orange blossom syrup, and topped with crushed pistachios. A beloved Middle Eastern dessert that balances texture and sweetness perfectly.
medium
1h 15m
8 servings
Ingredients
0 of 10 checked
Pastry
- 1 pounds flour, kataifi/shredded phyllo dough
- 16 tablespoons butter, melted
Filling
- 2 cups cheese-ricotta, room temperature
- 1 cups cheese-mozzarella, shredded
- 3 tablespoons honey
- 1/4 teaspoons salt (optional)
Syrup
- 1 1/2 cups honey
- 1 pieces lemon, juiced
- 1 pieces orange, orange blossom water extract
Garnish
- 1/2 cups grape, crushed pistachios
Chef Tips
expert advice•For the best texture, make sure your kataifi dough is well-buttered and pressed firmly into the pan.
•The cheese layer should be relatively thin - about half an inch - to ensure proper cooking and the signature cheese pull.
•If you cannot find kataifi dough, you can substitute with shredded phyllo dough.
•For a more authentic flavor, use a combination of mozzarella and akkawi cheese, though ricotta creates a delicious variation.
•The syrup should be warm but not boiling hot when poured over the knafeh.
•Adjust the amount of syrup to your taste - some prefer a lighter coating while others enjoy it well-soaked.
•Leftover knafeh can be reheated in the oven to restore its crispiness.
•For an extra touch, add a few drops of rose water to the cheese mixture itself.
