Mariam Roze
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“The Queen of Middle Eastern Desserts”
Knafeh, Kunafa, Knefe, or however you pronounce it, this classic Middle Eastern dessert has influenced cuisine in an abundance of countries across the Middle East. Uniquely, each country has adopted their own take on this renowned dessert, whereas you’ll expect variations of flavor shifts depending on the region. 
Knafeh is a delicate shredded filo pastry dessert that is stuffed with ooey-gooey stretchy cheese, soaked in divine orange blossom sweetness, and topped with nuts.
Print Recipe


  • 1 package Zimi Shredded Phyllo Dough
  • ¾ cup Melted Butter
  • 2 tbsp. Melted Butter for greasing the pan
  • 400 g Sweet Cheese
  • 400 g Mozzarella Cheese
  • 1 tbsp. Tazah Orange Blossom Water


  • Crushed or Ground Pistachios may substitute with any other nuts

Sugar Syrup

  • 1 Bottle Tazah Sugar Syrup atter


  • In a large bowl shred the phyllo dough.
  • Then chop into pieces, add ¾ cup melted butter & process the dough until the dough becomes fine.
  • Mix knafeh food coloring with 2 tbsp. melted butter, & grease the pan (12x12).
  • Add the knafeh dough to the pan and press to make an even layer on the bottom.
  • Bake for 15 mins on 400° F, or until you see the edges turn a little brown.

Prepare the Cheese

  • In a medium sauce pan: add mozzarella, sweet, and ricotta cheese.
  •  Cook on medium heat until the cheese are melting and water comes out.
  •  You will need a coriander to separate the water that came out from cheese.
  • Spread the melted cheese over the cooked kunefe and bake for 20-25 mins on 350° F.
  • Remove from the oven & wait a few minutes.
  • Then invert the knafeh on a serving plate so the cheese layer faces towards the bottom and knafeh crust on top.
  • Pour about ¾ cup of Tazah Sugar Syrup & spread them using a spoon or spatula.
  • Garnish with choice of nuts.
  • Cut, serve, and enjoy fresh out the oven!
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