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One of the dessert secrets of Israel is knafeh. It’s difficult for many English speakers to pronounce that double consonant in the beginning, but it’s never hard to enjoy a piece of this sweet cheesy wonder! One of the problems with knafeh is that it is best eaten fresh out of the oven. So, until you can take your next trip to Israel, you can now try to make some knafeh in your own home with this recipe.

6.5 / 10
cook time:
1 h
For the Sugar Syrup
water 1 Cup
Rose Water 2 Tbsp
Sugar 2 Cup
For the Knafeh
Kataifi dough 1/2 Pounds
Mozzarella cheese 1 Pounds
Butter melted 1/4 Cup
Pistachios crushed 1/4 Cup
For the Sugar Syrup
Step 1
Add the water, rose water, sugar, and lemon juice to a pot. Stir well.
Step 2
Place over high heat and bring to a boil. Stir until the sugar has dissolved completely.
Step 3
Remove from heat and allow to cool.
For the Knafeh
Step 1
Preheat oven to 375ºF (190ºC).
Step 2
Spread the Kataifi dough apart using your fingers. Place dough in a large bowl.
Step 3
Melt butter
Step 4
Pour butter over the Kataifi and mix with your hands, tearing the Kataifi. Saturate the topping in butter. (Use gloves to make sure you don't dye your fingers!)
Step 5
Cover the bottom of the tray with the Kataifi dough topping (minus a handful to place on top).
Step 6
Drain the cheese and squeeze out as much water as you can. Press the cheese into the tray on top of the dough. Add the last handful and spread thinly over the top.
Step 7
Bake for 15 to 20 minutes (the cheese will have melted).
Step 8
Remove from the oven and flip the tray into a slightly larger tray/plate.
Step 9
Pour sugar syrup over the knafeh. Sprinkle it with crushed pistachio nuts.
Step 10
Serve immediately.