Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 8
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Syrup
Pastry
Filling
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Syrup · About 8 min
- Simmer sugar, water and lemon from 200 g sugar, 150 ml water, 15 ml lemon juice, 10 ml rose water 8 minutes; add rose water and cool.
Layer · About 10 min
- Heat oven to 180°C / 350°F. Chop pastry from 350 g kataifi pastry, 140 g melted butter and coat in butter. Press half into a 25 cm tin, add 400 g low-salt mozzarella, shredded, 200 g ricotta, then remaining pastry.
Check: The food must be hot through at 180°C / 350°F.
Bake · About 35 min
- Bake 30–35 minutes until golden and filling reaches 74°C / 165°F. Pour cooled syrup over, rest 15 minutes and add 40 g pistachios, chopped.
Check: Look for this result: golden and filling reaches 74°C / 165°F.
Tips
- Use low-salt cheese and drain ricotta well.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use orange blossom water instead of rose water.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Complete the cooked base of Knafeh the day before and refrigerate promptly. Allow the full setting time. Add crisp sugar, crumbs, nuts or fresh toppings only when serving.
FAQ
What matters most when making Knafeh?
Use low-salt cheese and drain ricotta well.
What can I substitute in Knafeh?
Use orange blossom water instead of rose water.
Can I prepare Knafeh ahead?
Complete the cooked base of Knafeh the day before and refrigerate promptly. Allow the full setting time. Add crisp sugar, crumbs, nuts or fresh toppings only when serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
