Best Kunafa (Knafeh) Recipe | Easy and Authentic
Authentic knafeh recipe (kunafa, kunefe) with crispy kataifi, gooey cheese & rose syrup. Easy homemade Middle Eastern dessert you’ll love!
Servings: 8
Calories: 361kcal
Equipment
Ingredients
- 12 oz Kataifi also known as kadayif, kadaifi, or kadaif
- ⅔ cup Butter, unsalted plus extra 1-2 tablespoons of fryung
- 10 oz Ricotta cheese fresh
- 10 oz Mozzarella cheese freshly grated
- 1 cup Water
- ½ cup + 2 tablespoons Sugar read notes
- ½ tsp Rose water
- 1 tsp Lemon juice
- ¼ cup Pistachios (roasted), chopped
Instructions
- Make the syrup: In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat to low and simmer for 5–6 minutes until slightly thickened. Stir in the lemon juice and rose water (if using), then set aside to cool completely. Read recipe notes.
- Prepare the Kataifi dough: If frozen, thaw completely. Loosen the strands with your fingers until fluffy. Pour over the melted butter and mix until all strands are evenly coated.
- Prepare the cheese filling: in a small bowl mix both cheeses until well combined.
- Assemble the knafeh: Melt 1 tablespoon butter in a 9-inch (23cm) non-stick frying pan over medium heat. Spread half the kataifi evenly across the bottom, pressing gently with a spatula.
- Spread the cheese mixture evenly over the kataifi, leaving a 1cm border around the edges. Top with the remaining kataifi, gently pressing down to create a smooth, even surface and seal the edges.
- Cook the knafeh: Cook over medium heat for about 5 minutes, until the bottom is golden brown. Place a large plate or flat lid over the pan, hold firmly, and flip the knafeh onto it. Add 1 tablespoon butter to the pan, then slide the knafeh back in to cook the second side for another 5 minutes, until golden and crisp.
- Add syrup & serve: Remove from heat and immediately pour the cooled syrup over the hot knafeh (use as much or as little as you prefer). Transfer to a serving plate and garnish with chopped pistachios. Serve warm.
Video
Notes
- Cheese choice: Traditionally, knafeh is made with akkawi or nabulsi cheese. If you can’t find these, ricotta will give you a soft and light texture, mozzarella will add stretch and mild flavor, and a mix of both offers the perfect balance.
- Make ahead: Assemble the knafeh up to 1 day in advance, cover, and refrigerate. Cook just before serving.
- Flipping tip: Use a plate slightly larger than your pan. Hold firmly with both hands, flip quickly but carefully, and slide back into the pan to cook the second side.
- Oven method: Assemble in a greased oven-safe pan and bake at 375°F (190°C) for 25–30 minutes until golden.
- Syrup tip: Always add cold syrup to hot knafeh to keep it crisp, not soggy.
- Sweetness level: Traditionally, kunafa syrup is made with a 1:1 ratio of water and sugar (1 cup water, 1 cup sugar), which is very sweet. I personally prefer using 125g sugar for a balanced sweetness, but you can adjust anywhere between 100–200g depending on your taste.
- Storage: Knafeh is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan or oven to restore crispiness.
- Read the FAQs below for more tips, substitutions, and troubleshooting advice.
- Watch the video for step-by-step visuals.
Nutrition
Calories: 361kcal | Carbohydrates: 28g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 358mg | Potassium: 113mg | Fiber: 1g | Sugar: 4g | Vitamin A: 646IU | Vitamin C: 0.5mg | Calcium: 88mg | Iron: 2mg