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Desserts

Knafeh bi Jibn

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30 min plus soaking
Prep
35 min
Cook

Ingredients

  • 400 g kataifi (shredded filo) pastry, finely chopped
  • 400 g akkawi or mozzarella cheese, sliced
  • 150 g (2/3 cup) unsalted butter, melted
  • 300 g (1.5 cups) sugar
  • 240 ml (1 cup) water
  • 15 ml (1 tbsp) lemon juice
  • 15 ml (1 tbsp) orange blossom water
  • 20 g (1/4 cup) crushed pistachios, for garnish

Method

  1. Make the syrup: simmer sugar and water for 8 minutes, add lemon juice and orange blossom water, then cool.
  2. If using salty akkawi cheese, soak in water for a few hours beforehand, changing the water once to reduce saltiness.
  3. Toss the chopped kataifi pastry thoroughly with melted butter until evenly coated.
  4. Press half the pastry into the base of a greased round pan.
  5. Layer the cheese slices evenly over the pastry base.
  6. Top with the remaining buttered pastry, pressing down firmly and evenly.
  7. Bake at 190°C (375°F) for 30-35 minutes until deep golden brown.
  8. Immediately invert onto a serving platter and drizzle generously with cooled syrup.
  9. Garnish with crushed pistachios and serve hot.

Introduction: A warm dessert of stretchy sweet cheese encased in crisp shredded pastry soaked in orange-blossom syrup, knafeh bi jibn is a beloved Lebanese sweet, traditionally enjoyed for breakfast or as a celebratory treat.

Cultural Background: A warm dessert of stretchy sweet cheese encased in crisp shredded pastry soaked in orange-blossom syrup, knafeh bi jibn is a beloved Lebanese sweet, traditionally enjoyed for breakfast or as a celebratory treat.

Tips: Serve immediately after adding syrup while the cheese is still warm and stretchy. Pressing the pastry firmly before baking helps it hold together when inverted.

Variations: A semolina-based version (knafeh na'ameh) uses a soft semolina custard layer instead of crisp shredded pastry.

Storage: Best eaten fresh on the day it is made; refrigerate leftovers for up to 1 day, though texture changes.

Reheating: Reheat gently in the oven at 160°C (325°F) for 8-10 minutes to restore some stretch to the cheese.

FAQs:

Q: What cheese works best for knafeh?

A: Akkawi or a mild, low-salt mozzarella both work well for the classic stretchy texture.

Q: Can I make knafeh ahead of time?

A: It is best assembled and baked fresh, as the cheese loses its signature stretch once cooled and reheated.

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