Knafeh bi Jibneh

Knafeh — a vast, copper-coloured tray of shredded wheat pastry layered over warm white cheese and soaked in orange blossom syrup — is arguably the most theatrical pastry of the Levant. Its roots are traced to Nablus in the 10th century, though it is today celebrated from Beirut to Damascus to Amman. The contrast of salty cheese against floral syrup against crisp kataifi pastry makes it one of the defining sensory experiences of Lebanese hospitality.

Serves: 8

Ingredients

Pastry and Cheese Layers

• 400g (14 oz) kataifi (shredded wheat pastry), thawed if frozen
• 150g (5 oz / 1.3 sticks) unsalted butter, melted
• 400g (14 oz) fresh white cheese (akkawi or mozzarella), sliced or shredded
• 200g (7 oz) ricotta cheese
• 2-3 drops orange food colouring (optional, traditional)

Sugar Syrup

• 300g (1.5 cups) sugar
• 200ml (¾ cup) water
• 1 tbsp (15ml) orange blossom water
• 1 tbsp (15ml) rose water
• Squeeze of lemon juice

Topping

• 60g (2 oz) pistachios, finely chopped

Instructions

1. Make syrup first: combine sugar, water, and lemon juice in a saucepan. Boil 7-8 minutes until slightly thickened. Remove from heat, add orange blossom water and rose water. Set aside.
2. If using akkawi cheese, soak in cold water 1 hour to reduce saltiness, changing water once. Drain. Mix with ricotta.
3. Preheat oven to 200°C (390°F). Butter a 30cm (12 inch) round or rectangular baking pan well.
4. Toss kataifi pastry with melted butter and food colouring (if using) until evenly coated. Press half the kataifi firmly into the base of the pan, creating an even, compact layer.
5. Spread cheese mixture evenly over the base layer. Top with remaining kataifi, pressing firmly.
6. Bake 30-35 minutes until the top is deep golden and the sides are caramelised.
7. Remove from oven. Immediately pour two-thirds of the warm syrup over the knafeh — it will sizzle and absorb. Rest 5 minutes.
8. Invert onto a large serving platter (cheese side up). Pour remaining syrup over. Scatter pistachios generously.
9. Serve warm, cut into squares or spooned directly.

Cook's Notes: Knafeh must be served immediately after inverting — it loses its texture as it cools. The cheese layer should be slightly melted and oozy. Additional warm syrup on the side lets guests adjust sweetness to taste.