Cheese Knafeh

Ingredients

• 1 bag (use half)kataifi pastry
• 120 ml (½ cup)melted ghee or butter
• To tastesweet cheese
• To tasteatar or syrup
• To taste (optional)red food colouring

Instructions

1. 1

   Loosen pastry

   Pull the kataifi dough apart by hand to make a loose pile.

2. 2

   Cut strands

   Chop the strands with a knife, or use a chopper.

3. 3

   Coat the pastry

   Put the pastry in a large bowl. Add the melted butter and rub it through the strands by hand until they are all coated.

4. 4

   Press into tray

   Grease the bottom of a tray with ghee. Spread the buttered pastry evenly in the tray, pressing it firmly across the base and up to the edges.

5. 5

   Add the cheese

   Spread the sweet cheese over the pastry, keeping it away from the edges of the tray.

6. 6

   Top and bake

   Cover the cheese with the remaining pastry. Bake in a preheated oven at 180–200°C for 30–35 minutes, until the cheese has melted and the pastry edges are brown and bubbling.

7. 7

   Pour over syrup

   Take the knafeh out of the oven and pour the atar or syrup over it. Decorate with pistachio and serve hot.

What is cheese knafeh?

Knafeh is a sweet cheese pastry found in several Middle Eastern food traditions, with regional versions using different cheeses, pastry and syrup. This version layers cheese between buttery kataifi strands and is baked until the top and edges turn crisp.

The contrast is the appeal: the pastry browns while the cheese softens, and syrup poured over the hot bake brings sweetness into the layers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 15g protein, 55g carbs, 30g fat.

Most of the carbohydrates come from the kataifi and syrup, while ghee or butter contributes much of the fat and saturated fat. The cheese provides protein as well as some fat, but its type and quantity are not specified. Serve a moderate piece with fresh fruit alongside for a contrasting finish.

Working with kataifi

Loose strands: pull the pastry apart before chopping so it is easier to spread into an even layer. A knife or chopper can shorten the strands, but avoid compressing them into a paste.

Even coating: rub the melted ghee or butter through the pastry with your hands. This helps the strands brown more evenly in the oven.

Layering the cheese

Clear edges: spread the cheese across the pastry but leave a border around the tray. This keeps the filling from sitting against the sides as the pastry browns.

Covered filling: add the top layer of pastry gently and spread it to cover the cheese. The recipe does not specify a cheese quantity, so use enough to make a layer without packing it tightly.

Baking cues

Oven range: the recipe gives 180–200°C and a baking time of 30–35 minutes. Start checking towards the earlier end of that window, as tray size and oven behaviour can affect browning.

Ready to serve: look for brown, bubbling edges and melted cheese. If the centre still seems firm, give it more time while watching the pastry closely.

Syrup and serving

Hot pastry: pour the atar or syrup over the knafeh as soon as it comes out of the oven, as directed. Add it gradually if you prefer to control how sweet and moist the pastry becomes.

At the table: serve it hot, when the cheese is soft and the pastry still has crisp edges. The method suggests pistachio as a decoration, though no amount is given in the ingredient list.

Choosing the ingredients

Sweet cheese: the recipe does not name a particular cheese or give a quantity. Choose a cheese suitable for a warm dessert filling, and adjust the amount to suit the size of the tray.

Ghee or butter: either is specified for coating the pastry, with extra ghee used to grease the tray. The listed half-cup amount is for the pastry coating; the amount needed for greasing is not stated separately.

Recipe notes & tips

• Use only half the kataifi bag, as indicated in the ingredient note.
• Separate the pastry strands before chopping so they do not clump together.
• Rub the melted fat through the pastry until there are no dry patches.
• Keep the cheese away from the tray edges when spreading it.
• Check for bubbling, browned edges as well as melted cheese before taking the tray out.
• Pour syrup over the knafeh while it is hot, then serve promptly.

Variations

• Butter instead of ghee: use the melted butter option for coating the pastry.
• Ghee instead of butter: use ghee for a richer, buttery pastry layer.
• Adjust the syrup: pour on less or more to suit your preferred sweetness.
• Add pistachio: use it as a topping, as suggested in the method.
• Use the colouring: add the optional red food colouring if you want to colour the pastry.

Common mistakes to avoid

• Clumped pastry: pull the strands apart by hand before chopping.
• Dry strands: rub the melted fat through thoroughly so the pastry is coated.
• Cheese at the edges: leave a clear border when spreading the filling.
• Pale pastry: bake until the edges are brown and bubbling, checking within the 30–35 minute window.
• Too much syrup at once: pour it gradually over the hot knafeh so you can control the finish.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven until warmed through; this helps the pastry regain some crispness. The pastry will soften during storage.

Frequently asked questions