Knefeh

Overview

Knefeh is a beloved Levantine dessert known for its contrasting textures: a rich, creamy center and a golden, buttery crust soaked in perfumed syrup. In homes and pastry shops from Nablus to Beirut, it’s often served warm for breakfast or as a celebratory sweet. The version below uses a fine semolina crust and a luscious dairy filling, with floral notes from a classic syrup. Follow the steps closely for a crisp exterior, silky interior, and a balanced sweetness.

Ingredients

For the syrup

• 1 cup granulated sugar
• 3/4 cup water
• 1 teaspoon lemon juice
• 1 teaspoon rose water
• 1 teaspoon orange blossom water

For the filling

• 2 cups whole milk
• 2 tablespoons cornstarch
• 8 ounces shredded mozzarella cheese
• 8 ounces drained ricotta cheese

For the crust

• 1 cup fine semolina
• 6 tablespoons melted unsalted butter

To finish

• 1/2 cup crushed pistachios

Equipment

• 9-inch round metal pan or ovenproof skillet
• Heavy-bottomed saucepan
• Whisk and spatula
• Small saucepan for syrup

Step-by-step instructions

1) Make the syrup

In a small saucepan, combine granulated sugar, water, and lemon juice. Bring to a gentle boil, then lower to a simmer and cook until slightly thickened, about 8–10 minutes. Remove from heat and stir in rose water and orange blossom water. Set aside to cool for at least 15 minutes.

2) Prepare the filling

In a saucepan, whisk whole milk and cornstarch until smooth. Place over medium heat, whisking constantly until it begins to bubble and thicken, about 5–7 minutes. Reduce heat to low, add shredded mozzarella cheese, and stir until melted and integrated. Fold in ricotta cheese until the mixture is creamy. Remove from heat and keep warm.

3) Make the crust

In a skillet over medium-low heat, melt unsalted butter. Add fine semolina and stir constantly until it absorbs the unsalted butter and turns pale golden and fragrant, about 6–8 minutes. The texture should be moist and crumbly.

4) Assemble

Grease the pan lightly with a touch of melted unsalted butter. Press two-thirds of the warm fine semolina mixture into an even layer on the bottom. Pour the warm filling over the crust, spreading evenly, then top with the remaining fine semolina mixture, gently pressing to cover.

5) Bake

Preheat the oven to 375°F (190°C). Bake until the top is golden and the edges are bubbling, about 25–30 minutes. If desired, place under the broiler just until deeper golden, checking every 30–60 seconds.

6) Syrup and garnish

Let the dessert rest for 5 minutes, then pour about half the cooled syrup evenly over the surface. Allow it to absorb for 3–5 minutes. Invert onto a serving plate if you’d like a glossy top, or serve straight from the pan. Sprinkle generously with pistachios. Serve warm with extra syrup on the side.

Tips for success

• Keep the filling warm so it stays pourable; if it thickens too much, whisk in a splash of hot whole milk.
• Toast the fine semolina just until aromatic; over-browning can make the crust bitter.
• Balance the floral notes: add the rose water and orange blossom water off heat so they remain vibrant.
• For cleaner slices, rest for an additional 10 minutes before cutting.

Serving and storage

Cut into wedges and serve warm with a drizzle of syrup and a dusting of pistachios. Leftovers keep covered in the fridge for a day; rewarm gently so the crust stays crisp and the center turns silky again. If reheating by oven, check after 8–10 minutes.

FAQ

Can I adjust sweetness?

Yes. Start with half the syrup, taste, and add more to preference; the crust and filling are balanced to handle a lighter or heavier pour.

What if I can’t find traditional cheese?

Using a blend of mozzarella cheese and ricotta cheese yields a creamy pull and mild flavor that pairs well with the perfumed syrup.

How do I keep the crust crisp?

Toast the fine semolina properly in unsalted butter, assemble while warm, and avoid oversoaking—serve immediately after the brief resting window of 5–10 minutes.