Knafeh
Brand: America's Test Kitchen
Survey Deadline: December 17, 2023
Knafeh is a well-loved dessert across the Middle-East composed of Kataifi (a spun pastry) that is layered with Akkawi cheese, then soaked in a rose and orange blossom syrup after baking. The result is a decadent pastry featuring a crunchy golden brown crust paired with stringy melted cheese as well as a sweet floral flavor balanced by the mild saltiness of the cheese. Its appeal is so strong that people often line up all hours of the day and late into the night for a slice in front of well-established, multi-generational bakeries. Whether buying individual slices or ordering giant platters for dinner parties and celebrations, it is a source of pride for people around the Levant.
Our goal was to create a version that could be assembled and baked in our cast-iron skillet. The tall, straight sides of a cast-iron skillet make it ideal for assembling the pastry; the added heat retention of the cast-iron also helps to develop an impressive golden crust.
After making this recipe, please click here to complete the survey by December 17, 2023.
Knafeh
Serves 8
Total Time: 1 1/4 hours, plus 1 1/2 hours soaking
→ Akkawi cheese, mastic gum, ghee, pistachios, kataifi, orange blossom water, and rose water can all be found at Middle Eastern grocery stores.
→ We strongly recommend seeking out Akkawi cheese; however, cheese curds may be substituted. If using unsalted cheese curds, skip the soaking in step 1 and toss with ¾ teaspoon salt before using.
→ Mastic gum is sold as small crystals that can be chopped into a powder using a chef's knife; do not attempt to grind the mastic crystals in a spice grinder or mortar and pestle as the friction will create a sticky paste.
→ Don't thaw the kataifi in the microwave; let it sit in the refrigerator overnight or on the counter for 4 to 5 hours.
→We prefer to use a 10-inch cast-iron skillet; however, you can also use a carbon-steel or ovensafe nonstick skillet.
→ Serve the knafeh on a platter with a raised rim to contain the syrup.
→ Knafeh is best served warm. To reheat, transfer knafeh to greased aluminum foil-lined baking sheet and bake in 375 degree oven for 10 to 15 minutes.
1 ¼ pounds Akkawi cheese, cut into 2-inch pieces
¼ teaspoon finely ground mastic gum (optional)
¾ cup ghee, melted, plus 2 tablespoons softened
1 teaspoon orange gel food coloring or ½ teaspoon powdered food coloring
¼ cup finely chopped pistachios
12 ounces kataifi, thawed
1 cup (7 ounces) sugar
½ cup boiling water
1/4 cup orange blossom water
1 tablespoon rose water
1 teaspoon lemon juice
- Place Akkawi in large bowl, cover with hot tap water by 1 inch, and let soak for 1 ½ hours, changing water once halfway through soaking. Drain Akkawi, pat dry with paper towels, and shred using largest holes of box grater. Toss Akkawi with mastic gum in bowl, if using; set aside.
- Adjust oven rack to lower middle position and heat oven to 400 degrees. Combine softened ghee and food coloring in small bowl. Brush bottom of 10-inch cast-iron skillet with ghee mixture; set aside.
- Unspool kataifi on large cutting board and cut into rough 2-inch pieces. Toss kataifi with melted ghee until well coated, gently pulling apart any kataifi that clumps together. Measure out and reserve 2 cups kataifi mixture.
- Spread remaining kataifi mixture over bottom of prepared skillet and firmly press with lightly moistened hands into even layer. Spread Akkawi mixture over top, leaving ½-inch border. Sprinkle reserved kataifi mixture evenly over entire skillet and firmly press into even layer. Transfer skillet to oven and bake until top is deep golden brown, 40 to 45 minutes.
- For the syrup: Meanwhile, stir sugar and boiling water together in bowl until sugar has dissolved. Let cool to room temperature, about 20 minutes, then stir in orange blossom water, rose water, and lemon juice.
- Using potholder, remove skillet from oven. Being careful of hot skillet handle, drizzle knafeh with ½ cup syrup. Using thin spatula, slide knafeh onto 12-inch round plate. Place large round platter face down over knafeh and invert knafeh so that browned side is facing up; remove plate. Slowly drizzle knafeh with remaining syrup and sprinkle with pistachios. Slice into wedges and serve immediately, spooning extra pooled syrup on top.
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