Lebanese Homemade Knafeh
User Reviews
5.0
759 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
276 kcal
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Course
Dessert
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Cuisine
Mediterranean, Middle Eastern
Lebanese Homemade Knafeh
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This Homemade Lebanese Knafeh is a simplified version of the Middle Eastern dessert made with layered shredded dough and mozzarella cheese soaked with syrup
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Ingredients
For the simple syrup:
- 1 cup granulated sugar
- ¾ cup water
- 1-2 lemon slices
- 1 tablespoon rose water
For the Knafeh
- ½ 16 ounce box shredded phyllo dough (kataifi) thawed
- ½ cup whole-milk ricotta
- 2 cups shredded Mozzarella cheese
- ¼ cup granulated sugar
- 1 tick butter melted
Instructions
- Preheat an oven to 375°F. Grease a round 11-inch pan.
- Make the simple syrup, combine the water, sugar and lemon slices in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes. Remove from heat, add the rose water, and set aside to cool.
- Use a food processor to chop the shredded phyllo dough into smaller pieces. Transfer the phyllo dough into a large mixing bowl. Pour the butter into the bowl. Use your hands to mix the butter with the dough, rubbing handfuls of the dough between your palms.
- In another large bowl, mix together the ricotta, mozzarella and sugar.
- Evenly spread the buttered phyllo dough into the prepared pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, leaving the edges around the pan empty.
- Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 20 to 25 minutes.
- Remove the Knafeh from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the Knafeh. Cut into pieces and serve while hot.
Equipments used:
Notes
- Storage: Put leftovers in a sealable container, and store them in the refrigerator for up to a week. You can eat the leftovers cold, or reheat them in the oven to maintain the crunch of the crust.
- Sourcing: You can find the shredded phyllo dough at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.
Nutrition Information
Show Details
Calories
276kcal
(14%)
Carbohydrates
40g
(13%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
30mg
(10%)
Sodium
259mg
(11%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
258IU
(5%)
Vitamin C
2mg
(2%)
Calcium
175mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 259mg | 11% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 175mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
759 reviews
Excellent
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