Knafeh
Crisp, buttery strands of kataifi cradle a molten layer of mild cheese, finished with a fragrant sugar syrup and crunchy pistachios — a textural celebration of sweet and savory. The technique balances careful shredding, even browning, and a glossy syrup finish for a show-stopping dessert.
1 lb kataifi dough, thawed
1 cup unsalted butter, melted
1 cup fine semolina
2 cup granulated sugar
1 cup water
1 tbsp lemon juice, fresh
1 tsp orange blossom water
1 lb mozzarella, shredded
8 oz ricotta
2 egg, lightly beaten
1 pinch salt
1 cup ground pistachios, toasted and chopped
2 tbsp powdered sugar, optional for dusting
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Rice Pilaf with Vermicelli
Fragrant long-grain rice gently toasted with broken vermicelli and simmered in savory broth until each grain is separate and tender. A simple, comforting Middle Eastern staple that pairs with everything from stews to grilled vegetables.
Ma'amoul (Date Cookies)
Buttery, tender shells give way to a warm, spiced date paste scented with orange blossom—each bite is a portable piece of Levantine hospitality. The dough rests briefly so the semolina softens, producing a delicate crumb that flakes when you press it open.
Balila (Chickpea Breakfast Bowl)
Warm, lemony chickpeas simmered with cumin and garlic until fragrant, then finished with bright parsley and a tahini drizzle. Simple pantry ingredients transform into a cozy, protein-rich breakfast or snack with vibrant Mediterranean flavors.