Knafeh Na'ameh

Ingredients

• 1 packageZdan Sweet Cheese, crumbled and completely drained
• 60 ml (1/4 cup)ghee, melted
• 1 tspkunafa colouring (optional)
• 227 g (8 oz)fresh mozzarella, crumbled and completely drained
• 420 g (3 1/2 cups)plain flour
• 80 g (1/2 cup)fine semolina
• 64 g (1/2 cup)cornflour
• 60 g (1/2 cup)dried milk powder
• 1/8 tspturmeric
• 113 g (1/2 cup)Crisco butter or unsalted butter, at room temperature or semi-soft
• 1/2 tbspbaking powder
• 355 ml (1 1/2 cups)water, at room temperature
• 40 g (1/3 cup)crushed pistachios
• 400 g (2 cups)white sugar, for the simple syrup
• 475 ml (2 cups)water, for the simple syrup

Instructions

1. 1

   Mix the dough

   Combine the flour, semolina, cornflour, dried milk powder, turmeric, butter and baking powder with the room-temperature water, mixing with a stand mixer fitted with a paddle, by hand or with a utensil.

2. 2

   Spread the mixture

   Line a baking sheet with baking parchment and spread the dough mixture across it to about 2.5 cm (1 inch) thick. It does not need to look smooth, as it will be crumbled later.

3. 3

   Dry the dough

   Bake at 150°C for 25 minutes, until the mixture is dry but not browned. Leave it to cool to room temperature, then process it to a very fine crumb.

4. 4

   Prepare the pan

   In the base of a 36 cm (14 inch) round pan with a slight rim, combine the ghee and kunafa colouring. Spread the mixture thoroughly over the base and sides so the pastry will release easily.

5. 5

   Press the base

   Spread three-quarters of the crumbs in the pan, or use all of them if your tray is larger, making a layer about 4 cm (1.5 inches) deep that covers the base. Press it firmly and evenly into the ghee; parchment and a plate can help you compact it.

6. 6

   Add the cheese

   Scatter the drained sweet cheese over the base, keeping the edges clear, and press it gently into the crumbs. Repeat with the fresh mozzarella.

7. 7

   Bake the knafeh

   Cover the pan with foil and bake on the bottom rack at 230°C for 20–25 minutes. Check that the cheese has melted and the edges have browned; bake a little longer if needed, watching closely. The base should feel loosened and move slightly when you move the pan.

8. 8

   Loosen the edges

   Remove the foil and run a spatula or butter knife around the edge. Gently jiggle the pan to check that the knafeh has released.

9. 9

   Flip the pastry

   Set a plate or baking sheet slightly larger than the pan on top. Wearing oven mitts, hold both together and quickly invert the knafeh, then lower it gently onto the plate.

10. 10

    Make the syrup

    Stir together 400 g sugar and 475 ml water in a saucepan and bring to the boil. Simmer for 7 minutes, until just slightly thickened, and keep the syrup warm for serving.

11. 11

    Finish and serve

    Pour warm syrup over the hot knafeh and scatter the crushed pistachios on top. Cut into portions and serve, offering extra syrup on the side.

What is knafeh Na'ameh?

Knafeh is a much-loved Arabic dessert of cheese and pastry, usually finished with syrup. Na'ameh means fine or smooth, a reference to the finely crumbed pastry used in this style.

This version makes its own fine pastry crumbs, then layers them with sweet cheese and mozzarella. The compacted base, melted cheese and warm syrup create its signature contrast of crisp pastry and soft filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 9g protein, 61g carbs, 15g fat.

The pastry and syrup supply most of the carbohydrates, while ghee, butter and cheese contribute much of the fat; the cheeses also provide protein. Pair a slice with fresh fruit, or serve a smaller piece after a meal, for a more balanced plate.

Making the fine pastry

Dry bake: The dough is baked briefly at a low temperature to remove moisture, not to brown it. Let it cool fully before processing so it breaks into fine crumbs.

Fine texture: Process the cooled mixture until the crumbs are very fine. A coarse crumb can make the base less even and harder to press together.

Choosing and preparing the cheese

Sweet cheese: Use the specified Arabic sweet cheese, crumbled and thoroughly drained. Keep it away from the very edge so the pastry can form a border.

Mozzarella: Fresh mozzarella melts readily in this filling, but it must also be drained and patted dry. Excess moisture can soften the pastry base.

Pressing a base that holds

Firm packing: Spread the crumbs in an even layer and press them firmly into the ghee. A piece of baking parchment and a plate can help apply pressure across the whole base.

Release: Coat the base and sides of the pan well with the ghee mixture, then loosen the edges before turning the pastry out. These steps help the knafeh stay intact when flipped.

Checking for doneness

Melted centre: Bake covered on the bottom rack at 230°C for 20–25 minutes, then check that the cheese has melted and the edges are browned. Give it a few extra minutes if needed, keeping an eye on it.

Loose base: When you gently move the pan, the base should feel loosened and shift slightly. This is a useful cue before you attempt to turn it out.

Syrup and serving

Warm syrup: Simmer the sugar and water for 7 minutes, until the syrup has thickened just slightly. Pour it warm over the hot knafeh so it spreads across the surface.

To serve: Add the pistachios after the syrup, then cut the pastry into portions. Extra syrup on the side lets everyone choose how sweet to make their piece.

Recipe notes & tips

• Drain and pat both cheeses dry before adding them to the pastry.
• Let the baked dough mixture cool completely before processing it into crumbs.
• Press the crumb layer firmly and evenly so it is less likely to break when flipped.
• Grease the pan base and sides thoroughly with the ghee mixture.
• Loosen the edges and check that the base moves before turning out the knafeh.
• Keep the syrup warm and pour it over the knafeh while the pastry is hot.

Variations

• Syrup on the side: Pour on less syrup at first and serve extra separately.
• More pistachio: Add extra crushed pistachios over the top when serving.
• Cheese balance: Adjust the proportions of the two cheeses while keeping them well drained.
• Smaller tray: Use a smaller baking tray for a thicker pastry layer and check doneness as it bakes.
• No colouring: Leave out the optional kunafa colouring and use the ghee as directed.

Common mistakes to avoid

• Wet cheese: Excess moisture can make the base soft; drain and pat the cheeses dry before layering.
• Coarse crumbs: Large pieces make an uneven base; process the cooled pastry mixture until very fine.
• Loose packing: A loosely pressed base may crumble when flipped; compact it firmly and evenly.
• Insufficient greasing: The pastry may stick to the pan; coat the base and sides well with the ghee mixture.
• Flipping too soon: An attached edge can tear the pastry; loosen the edges and check that the base moves first.
• Overbaking uncovered: The top can brown too much; keep the knafeh covered during its 20–25-minute bake and check it near the end.

How to store

Refrigerate leftover knafeh in a covered container for up to 3 days. Reheat portions in the oven until warmed through; the pastry may be less crisp after refrigeration.

Frequently asked questions