Print Options:


Yields10 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

arabic restaurant

 ½ kg Kilo Kanfeh Dough
 200 g Mozzarella cheese
 250 g White (akkawi) cheese
 ½ cup Ghee
 2 cups Sugar
 1 cup Water
 ½ Sliced lemon

purchase the Knafeh dough from any store or Knafe store (or use fresh angel hair pasta)


start by untangling the Knafeh strands so that it is fluffy and smooth


put 1 cup of ghee on top of the Knafeh dough and rub them together so that the ghee is absorbed by the dough


keep working on it until the dough is consistent and moist by the ghee


grab an oven tray and rub ghee all over it so that the Knafe dough doesn’t stick to it


take half of the dough and spread it on the tray so that it is even all around and start squeezing it so that there are no empty spaces


cut the akkawi cheese into small pieces and soak in warm water 1 day in advance if possible and keep draining the water and changing it until the cheese is not salty anymore (if you can't find Akkawi cheese. Use ricotta cheese, do not soak)


Press the cheese through a cheesecloth or use your hands


mix the akkawi and the ground mozzarella cheese together and spread it on top of the Knafeh dough in the tray then slowly squeeze the cheese so that it is even all around


follow by layering the rest of the Knafeh dough on top of the cheese so that the cheese is sandwiched in between the dough


squeeze the dough


cover the tray with aluminum foil paper and put it in the oven at medium heat for 25 minutes and then broil for 5 minutes until it is golden


take the Knafe out of the oven and invert it onto a larger plate

Sugar Syrup

on high heat put 2 cups white sugar


follow with 1 cup of water and half a lemon and leave to boil for 20 minutes


once the knafeh is cooled pour the syrup evenly on top

Nutrition Facts

Servings 10