Palestinian Knafeh (Kunafa)

Name: Palestinian Knafeh (Kunafa)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1 lb Kataifi (1 lb Kataifi (shredded phyllo dough) - usually 1 pack); ¾ cup Clarified Butter (3/4 cups ghee or butter + more to brush inside pan); 1 tsp Food Coloring (1 tsp Knafeh food color); 1 lb Sweet Cheese (1 lb sweet cheese (or Queso Fresco or ricotta)); 1 lb Mozzarella Cheese (1 lb fresh mozzarella, pressed dry); 1 ½ cup Granulated Sugar (1 1/2 cups sugar); 1 ½ cup Water (1 1/2 cups water); 0 pieces Rosewater Extract (Rosewater extract to taste); 0 pieces Pistachios (Chopped pistachios for decoration)

A classic Middle Eastern dessert made with shredded kataifi dough, layered with sweet cheese and mozzarella, baked until golden, and drenched in rosewater syrup.

45 minMiddle Eastern

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1Prepare the cheeses. If using an alternative to sweet cheese which contains salt, first soak in water for 2 hours. Then slice into 1/4" slices along with the mozzarella and press between paper towels to dry out (don't do this step if using ricotta cheese).
2Pre-heat oven to 450F and prepare your baking pan(s) by brushing butter inside.
3In a large bowl, shred the kataifi into 1-3" long strands.
4Mix the ghee with the food color and add to the kataifi. Rub in thoroughly with your hands to coat all strands.
5Add 3/4 of the kataifi to the baking pan(s) and press down very firmly, pushing some of it up the edges to create a tart like casing.
6Add a layer of the sweet cheese, crumbling it with your hands. Then add a layer of mozzarella, tearing into large chunks as you go. Press down both cheeses.
7Add the remaining kataifi on top and press down.
8Bake for 20-25 minutes until the Knafeh is golden and crispy on the edges and bottom, it should become loose from the pan.
9In the meanwhile, prepare the syrup by mixing sugar, water and rosewater extract in a saucepan. Bring to a boil and simmer for just 1-2 minutes until the sugar dissolves. Remove from the heat and let cool.
10Once the Knafeh is baked, carefully turn it out onto the serving dish you are using. Using a large spoon, gently drench the Knafeh in the syrup. It should be thoroughly wet but not overflowing.
11Decorate with chopped pistachios, slice and serve! Knafeh is best eaten very warm (or hot).