Knafeh au fromage fondant et pistaches
Pâte kadaïf dorée sur fromage fondu, sirop à la fleur d'oranger et pistaches.
Portions
Ingrédients
Nutrition
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Étapes
Make the syrup
In a small pot, boil the sugar and water over medium-high heat for about 8 minutes until slightly thickened. Remove from heat and stir in the lemon juice and orange blossom water, then let it cool completely.
- 250 g sugar
- 200 ml water
- 1 tsp lemon juice
- 1 tbsp orange blossom water
✅ C'est prêt quand : syrup looks clear and lightly thickened
Prepare the pastry
Heat the oven to 190 °C (375 °F). Pull the kataifi apart with your fingers, cut it into 2–3 cm pieces, and mix well with the melted butter so every strand is coated.
- 400 g kataifi pastry
- 150 g melted butter or ghee
✅ C'est prêt quand : all the strands look glossy and evenly buttered
Make the base
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Add the cheese
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Bake
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Syrup and serve
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Make the syrup
In a small pot, boil the sugar and water over medium-high heat for about 8 minutes until slightly thickened. Remove from heat and stir in the lemon juice and orange blossom water, then let it cool completely.
- 250 g sugar
- 200 ml water
- 1 tsp lemon juice
- 1 tbsp orange blossom water
✅ C'est prêt quand : syrup looks clear and lightly thickened
Prepare the pastry
Heat the oven to 190 °C (375 °F). Pull the kataifi apart with your fingers, cut it into 2–3 cm pieces, and mix well with the melted butter so every strand is coated.
- 400 g kataifi pastry
- 150 g melted butter or ghee
✅ C'est prêt quand : all the strands look glossy and evenly buttered
Make the base
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the cheese
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Syrup and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Knafeh is one of the oldest sweets of the Arab world, mentioned in medieval cookbooks. The city of Nablus is famous for its cheese-filled version, and in Lebanon knafeh is a classic breakfast, often eaten tucked into a sesame bread called ka'ak.
Sweet shops make it in giant round trays and cut warm slices to order, stretching the melted cheese for every customer.
⭐ Why It's Famous
It's the most loved dessert across Lebanon, Palestine, Jordan and Syria, especially during Ramadan.
💡 Fun Fact
In 2009, bakers in Nablus made a knafeh more than 70 metres long, setting a world record.
The Levant (Nablus, Palestine; beloved in Lebanon)
32.22°N, 35.25°E
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