151min 4 ppl
Knafeh
73 minutes
4 people
Hardover 60 min or 12+ steps
73 min · 9 steps
Hard: over 60 min or 12+ steps
560 kcalper person
Protein 16g
Carbs 55g
Fats 30g
About this dish
Buttered strands of shredded filo are pressed into a tin, sandwiched around melted cheese, then baked until the top turns deep gold and the strands crackle. Turned out and drenched in a rosewater syrup while still hot, it is finished with a scatter of crushed pistachios for one of the most striking desserts in the Levantine repertoire.
Allergy Info
Dairy, Gluten, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Lemon juicefor syrup1 tbsp
Dairy & Eggs
- Unsalted buttermelted180 g
- Mozzarella cheesecoarsely grated300 g
Dried Goods
- Kataifi pastryshredded filo, thawed if frozen400 g
- Caster sugar (for syrup)200 g
- Waterfor syrup200 ml
- Shelled Pistachiosfinely chopped, for garnish30 g
Oils & Condiments
- Rosewater1 tbsp
Utensils
- Baking tray
- Mixing bowl
- Small saucepan
- Box grater
Method
1
Preheat the oven to 180 degrees Celsius and brush a 25cm round baking tin with a little of the melted butter.
Approx. 3 minutes
2
Pull apart the strands of kataifi pastry in a large bowl to loosen them, then pour over the remaining melted butter and toss until every strand is coated.
Approx. 8 minutes
3
Press two-thirds of the buttered kataifi firmly into the base of the tin to form an even layer.
Approx. 5 minutes
4
Scatter the grated mozzarella evenly over the kataifi base.
Approx. 3 minutes
5
Press the remaining kataifi over the cheese, pressing down firmly to compact the layers.
Approx. 5 minutes
6
Bake for 35 minutes, until deep golden and crisp, then remove from the oven.
Approx. 35 minutes
7
Combine the syrup sugar, water and lemon juice in a small saucepan and bring to the boil, then simmer for 6 minutes until slightly thickened.
Approx. 6 minutes
8
Remove the syrup from the heat, stir in the rosewater, and pour it evenly over the hot knafeh.
Approx. 3 minutes
9
Leave to rest for 5 minutes so the syrup soaks in, then invert onto a serving plate and scatter with the chopped pistachios before serving.
Approx. 5 minutes
