Palestinian Knafeh Recipe


For the syrup:

  • 1 1/2 cups sugar
  • 1 cup water
  • 1/2 lemon, juiced

For the knafeh:

  • 1 pound kataifi (shredded phyllo dough)
  • 1 cup ghee, melted
  • 1 pound ricotta cheese
  • 1/2 cup sugar
  • 1/4 cup milk
  • 1/2 teaspoon orange blossom water
  • 1/2 teaspoon rose water
  • 1/2 cup chopped pistachios, for garnish


  1. Preheat your oven to 375°F (190°C).
  2. Make the syrup: In a saucepan, combine the sugar and water and bring to a boil. Reduce the heat to medium and simmer for 10 minutes, or until the syrup has thickened slightly. Add the lemon juice and stir to combine. Set aside to cool.
  3. Make the knafeh: In a large bowl, separate the strands of kataifi using your fingers.
  4. Add the melted ghee to the kataifi and toss to combine.
  5. In another bowl, combine the ricotta cheese, sugar, milk, orange blossom water, and rose water. Mix until the mixture is smooth.
  6. Grease a 9×13 inch baking dish with ghee. Add half of the kataifi to the dish and press it down into an even layer.
  7. Spread the ricotta cheese mixture on top of the kataifi, then add the remaining kataifi on top and press down gently.
  8. Bake the knafeh for 30-35 minutes, or until it’s golden brown and crispy on top.
  9. Remove the knafeh from the oven and pour the cooled syrup over the top. Garnish with chopped pistachios.
  10. Allow the knafeh to cool for a few minutes before slicing and serving.

Enjoy your delicious and authentic Palestinian knafeh!

5/5 - (23 votes)

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