Palestinian Knafeh Recipe

Ingredients

• 227 g (8 oz; half a bag)kataifi pastry
• 454 g (1 lb)cheese
• 113 g (½ cup)unsalted butter or ghee
• ¼ (unit not specified)crushed pistachios
• 240 ml (1 cup)sugar syrup
• Optional, to tastefood colouring

Instructions

1. 1

   Thaw the pastry

   Remove the frozen kataifi from the freezer and leave it to thaw for 2–3 hours before you begin.

2. 2

   Heat the oven

   Preheat the oven to 180°C (350°F).

3. 3

   Prepare the cheese

   Shred the cheese or cut it into small pieces.

4. 4

   Shred the pastry

   Break the kataifi into fine strands using a food processor or a knife.

5. 5

   Coat with butter

   Put the shredded pastry in a bowl and pour over the melted butter, adding food colouring if using. Massage the butter through the strands with your hands until evenly incorporated.

6. 6

   Grease the pan

   Grease the base of a 23 cm (9-inch) pan with a little butter. If using a whole bag of kataifi, use a 46 cm (18-inch) pan.

7. 7

   Add the base

   Spread most of the pastry in the pan, keeping about a quarter aside for the top layer.

8. 8

   Layer the cheese

   Spread the shredded cheese over the pastry and press it down firmly with your palm or the base of a glass.

9. 9

   Cover with pastry

   Spread the reserved kataifi over the cheese and press it down firmly again by hand or with the base of a glass.

10. 10

    Bake until golden

    Bake for 20–30 minutes, until the edges are deeply golden and crisp and the cheese has melted. Check the cheese with a fork.

11. 11

    Flip and syrup

    Remove the pan from the oven and carefully invert the knafeh onto a same-sized or slightly larger platter. Immediately drizzle over about ½–¾ of the warm sugar syrup, covering the surface, and set aside the rest for anyone who wants extra.

12. 12

    Add pistachios

    Scatter the crushed pistachios over the top.

13. 13

    Cut and serve

    Cut into pieces and serve hot.

What is Palestinian knafeh?

Knafeh is a much-loved Palestinian and Middle Eastern dessert made with shredded or finely ground pastry, cheese and sugar syrup. This version uses kataifi strands, which turn crisp and golden in the oven while the cheese melts inside.

The contrast is the appeal: crunchy, buttery pastry surrounds a soft, stretchy centre, with syrup and pistachios to finish. The pastry is pressed into two layers so the cheese stays enclosed as the knafeh bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 840 calories, 22g protein, 101g carbs, 40g fat.

The kataifi and sugar syrup provide most of the carbohydrates, while the butter or ghee contributes much of the fat. Cheese supplies most of the protein and also contributes fat and sodium. Balance a portion with fresh fruit or serve smaller pieces after a meal that includes vegetables and a source of lean protein.

Choosing the ingredients

Kataifi: Thaw the pastry fully before shredding and coating it. Separating the strands helps the melted butter distribute evenly and makes a more consistent crust.

Cheese: The recipe does not specify a type, so choose a cheese that melts well and can be shredded. If your cheese is very salty, taste it before assembling and adjust your expectations for the sweet-savoury balance.

Butter or ghee: Either coats the kataifi and helps it brown. Melt it first so it can be worked through the strands without clumps.

Getting an even, crisp crust

Butter the pan base, then spread most of the kataifi in an even layer, keeping about a quarter for the top. Press the base down firmly so it holds together when you turn the baked knafeh out.

Seal the cheese beneath the remaining pastry and press again. Avoid leaving gaps at the edges, where melted cheese could escape and stick to the pan.

Knowing when it is done

Look for deeply golden, crisp edges after 20–30 minutes in the 180°C oven. The exact time depends on the pan and how evenly the pastry is spread, so use the colour as well as the timer.

Check the centre with a fork to see whether the cheese has melted. If the pastry is colouring before the cheese softens, keep an eye on it and avoid letting the edges darken further than intended.

Flipping and adding syrup

Have a same-sized or slightly larger platter ready before the knafeh comes out of the oven. Use care when inverting the hot pan, keeping the platter firmly against it as you turn it over.

Pour the warm syrup over the knafeh immediately after flipping, using about half to three-quarters of the cup. Cover the surface, then serve the reserved syrup on the side for extra sweetness.

Serving it hot

Serve the knafeh soon after baking, while the cheese is still stretchy and the pastry remains crisp. Cut it into portions and make sure each piece includes both the pastry layers and the cheese.

The sweet syrup and pistachios provide plenty of flavour on their own. If serving it as part of a larger meal, keep other desserts modest and offer tea or coffee alongside.

Recipe notes & tips

• Thaw the kataifi completely so it separates easily into strands.
• Massage the melted butter through the pastry until no large dry patches remain.
• Keep roughly a quarter of the pastry aside for the top layer.
• Press both pastry layers firmly to help the knafeh hold its shape.
• Warm the syrup before baking ends so it is ready to pour over the hot knafeh.
• Set out the serving platter before removing the pan from the oven.

Variations

• Add orange blossom: Stir a little into the sugar syrup for a floral note.
• Use ghee: Swap the unsalted butter for ghee as allowed by the recipe.
• Colour the pastry: Add optional food colouring while mixing the butter through the kataifi.
• Change the nuts: Replace the pistachios with another finely chopped nut.
• Serve extra syrup: Keep the reserved syrup on the side for those who prefer a sweeter piece.

Common mistakes to avoid

• Using partly frozen pastry: Let it thaw for 2–3 hours so the strands can be shredded and coated evenly.
• Leaving dry strands: Massage the melted butter through the kataifi until it is well distributed.
• Pressing unevenly: Compact the base and top in an even layer so the knafeh holds together.
• Skipping the cheese check: Test the centre with a fork and bake until the cheese has melted.
• Flipping without a platter ready: Set out a same-sized or slightly larger platter before taking the pan from the oven.
• Adding syrup too late: Drizzle it over the knafeh immediately after flipping while the pastry is hot.

How to store

Store leftover knafeh covered in the fridge for up to 3 days. Reheat in an oven until warmed through to help revive the crisp pastry; the texture will be softer than when freshly baked.

Frequently asked questions