Ingredients
- 1 lb shredded phyllo dough (kataifi)
- ¾ cup ghee or butter, melted
- 1 tsp knafeh food coloring (optional)
- 1 lb sweet cheese (or Queso Fresco or ricotta, soaked if salty)
- 1 lb fresh mozzarella, pressed dry
- 1½ cups sugar
- 1½ cups water
- Rosewater extract, to taste
- Chopped pistachios for garnish
Instructions
- Preheat oven to 450°F (232°C).
- Soak salty cheese (if using) in water for 2 hours, then slice. Press mozzarella dry.
- Shred kataifi into 1–3 inch pieces. Melt ghee and stir in food coloring if using. Mix thoroughly with kataifi to coat evenly.
- Brush a baking pan with ghee. Firmly press ¾ of kataifi into bottom and sides.
- Spread sweet cheese evenly, then add shredded mozzarella.
- Cover with remaining kataifi and press down firmly.
- Bake for 20–25 minutes until golden and crispy.
- While baking, make syrup: simmer sugar and water until dissolved, then stir in rosewater. Let cool slightly.
- Invert baked knafeh onto serving plate. Slowly spoon syrup over the top and garnish with chopped pistachios. Serve immediately while warm and stretchy.
Notes
- Press kataifi layers firmly for best texture.
- Use food coloring or a pinch of turmeric for a golden color.
- Add chopped nuts between layers for crunch.
- Serve warm for optimal texture and flavor.
- Orange blossom water can complement the rosewater in syrup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 55mg
