📝 About This Recipe
Hailing from the ancient city of Nablus but perfected in the bustling bakeries of Beirut, this iconic dessert is a masterpiece of textures. It features a buttery, crisp semolina crust (farroukha) that yields to a molten, stretchy heart of sweet Akkawi cheese. Drenched in a fragrant orange blossom and rose water syrup, it is the ultimate comfort food, traditionally served warm inside a fresh sesame ka’ak bread for the quintessential Lebanese breakfast experience.
🥗 Ingredients
The Crust (Farroukha)
- 3 cups Fine Semolina (also known as farina)
- 1 cup Ghee or Clarified Butter (melted and high quality)
- 1/2 cup Powdered Sugar
- 1/4 cup Milk (room temperature)
- 1 tablespoon Orange Blossom Water
The Cheese Filling
- 500 grams Akkawi Cheese (sliced and soaked in water to desalt)
- 250 grams Fresh Mozzarella (shredded, for extra stretch)
- 1/2 cup Ricotta Cheese (optional, for a creamier texture)
The Attar (Simple Syrup)
- 2 cups Granulated Sugar
- 1 cup Water
- 1 teaspoon Lemon Juice (prevents crystallization)
- 1 tablespoon Orange Blossom Water
- 1 tablespoon Rose Water
Garnish and Serving
- 1/2 cup Raw Pistachios (finely crushed)
- 8-10 pieces Ka'ak al-Knefeh (Lebanese sesame purses for serving)
👨🍳 Instructions
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1
Start by desalting the Akkawi cheese. Slice it thinly and soak it in a large bowl of cold water for at least 4-6 hours, changing the water every hour until the cheese is no longer salty to the taste.
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2
Prepare the Attar (syrup) by combining sugar and water in a small saucepan. Bring to a boil over medium-high heat, then add lemon juice. Simmer for 10 minutes until slightly thickened. Stir in the orange blossom and rose water, then set aside to cool completely.
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3
Preheat your oven to 375°F (190°C). In a large bowl, rub the fine semolina with the melted ghee using your fingertips until every grain is coated and the mixture resembles wet sand.
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4
Add the powdered sugar, milk, and orange blossom water to the semolina. Mix gently until a soft dough forms. Spread this dough onto a baking sheet in a thin layer.
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5
Bake the semolina dough for 12-15 minutes. You don't want it to brown deeply; it just needs to dry out and cook through. Remove and let it cool slightly.
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6
Once cooled, break the baked semolina into chunks and pulse in a food processor until you achieve a fine, uniform crumb. This is your 'Farroukha' crust.
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7
Drain the desalted Akkawi cheese and squeeze it firmly in a clean kitchen towel to remove every drop of excess moisture. This is crucial for a crisp crust.
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8
Generously grease a 12-inch round baking pan with ghee. Press the semolina crumbs firmly and evenly into the bottom of the pan to create a crust about 1/2 inch thick.
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9
Mix the dried Akkawi, shredded mozzarella, and ricotta together. Spread the cheese mixture evenly over the semolina crust, leaving a 1/2 inch border around the edges to prevent sticking.
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10
Place the pan on the bottom rack of the oven for 20-25 minutes. If possible, rotate the pan on the stovetop over medium heat for the last 5 minutes to ensure a perfectly golden-orange bottom.
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11
The Knefeh is ready when the cheese is completely melted and bubbly, and the edges of the crust look golden and crisp.
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12
Carefully flip the Knefeh onto a large serving platter so the crust is now on top. Immediately pour about half of the cooled syrup over the hot crust.
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13
Garnish generously with crushed pistachios while the syrup is still sticky.
💡 Chef's Tips
Always use a combination of Akkawi and Mozzarella; Akkawi provides the authentic flavor while Mozzarella ensures that legendary cheese pull. Moisture is the enemy of a crisp Knefeh—ensure your cheese is squeezed bone-dry before adding it to the pan. If you want the traditional orange color, add a tiny drop of orange food coloring to the ghee before mixing it with the semolina. Never pour hot syrup on hot Knefeh; the syrup must be room temperature to maintain the crust's crunch. If you can't find Akkawi, a mix of mild Queso Fresco and Mozzarella is a decent substitute.
🍽️ Serving Suggestions
Slice a warm piece and tuck it inside a fresh, toasted Sesame Ka'ak bread for a traditional street-style breakfast. Serve alongside a small glass of hot Lebanese coffee infused with cardamom to balance the sweetness. Drizzle extra Attar syrup on each individual portion according to personal preference. Pair with a side of fresh clotted cream (Ashta) for an even more decadent dessert experience. Best enjoyed immediately while the cheese is molten and stretchy.