📝 About This Recipe
This iconic Lebanese delicacy features a golden, buttery semolina crust blanketing a molten, stretchy core of sweet Akkawi and Mozzarella cheeses. Infused with the fragrant essence of orange blossom and rose water, it is drenched in a warm simple syrup for the ultimate balance of salty and sweet. A beloved street food staple and celebratory dessert, it captures the aromatic soul of Beirut’s historic bakeries.
🥗 Ingredients
The Simple Syrup (Attar)
- 2 cups Granulated sugar
- 1 cup Water
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Orange blossom water
- 1 teaspoon Rose water
The Crust (Knefeh Dough)
- 2 cups Coarse semolina (also known as farina)
- 1 cup Fine semolina
- 1/2 cup Ghee or clarified butter (melted)
- 1/4 cup Powdered sugar
- 1/2 cup Whole milk (slightly warmed)
The Cheese Filling
- 500 grams Akkawi cheese (desalted and sliced)
- 250 grams Low-moisture Mozzarella (shredded)
- 1 teaspoon Orange blossom water (to flavor the cheese)
Garnish
- 1/4 cup Raw pistachios (finely ground)
- 1 tablespoon Dried edible rose petals (optional for decoration)
👨🍳 Instructions
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1
Prepare the cheese: Slice the Akkawi cheese and soak it in a large bowl of cold water for at least 4-6 hours, changing the water every hour to remove the salt. Drain and pat very dry with paper towels.
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2
Make the syrup (Attar): In a small saucepan, combine sugar and water. Bring to a boil over medium heat without stirring. Once boiling, add lemon juice and simmer for 10 minutes until slightly thickened. Stir in orange blossom and rose water, then remove from heat and let cool to room temperature.
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3
Prepare the crust: In a large bowl, mix the coarse semolina, fine semolina, and powdered sugar. Pour in the melted ghee and rub the mixture between your palms until the semolina is well-coated and resembles wet sand.
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4
Add the warm milk to the semolina mixture and mix until a soft, crumbly dough forms. Spread this dough onto a large baking tray in a thin layer.
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5
Bake the dough in a preheated oven at 180°C (350°F) for 10-12 minutes. The goal is to dry the dough out, not to brown it. It should remain pale.
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6
Once cooled slightly, break the baked dough into chunks and pulse in a food processor until you have fine, uniform crumbs. This is your 'Knefeh crumbs' base.
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7
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 solid crust about 1/2 inch thick.
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8
Combine the desalted Akkawi and Mozzarella cheese in a bowl, tossing with a teaspoon of orange blossom water. 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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9
Bake in the oven at 200°C (400°F) for 20-25 minutes, or until the cheese is completely melted and bubbly, and the edges of the crust are deep golden brown.
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10
Carefully remove the pan from the oven. Gently pat the top of the cheese with a paper towel if any excess moisture has released.
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11
Place a large serving platter over the pan and quickly but carefully flip it over so the semolina crust is now on top. Tap the pan gently before lifting it off.
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12
While the Knefeh is piping hot, pour about half of the cooled syrup over the crust, allowing it to soak in. Save the rest of the syrup for serving.
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13
Garnish the center or the edges with ground pistachios and dried rose petals. Slice into squares or wedges and serve immediately while the cheese is still stretchy.
💡 Chef's Tips
Properly desalting the Akkawi cheese is crucial; if it remains salty, it will ruin the dessert's flavor profile. If you cannot find Akkawi, a mix of mild white cheese like Queso Fresco and Mozzarella works as a substitute. Press the crust down very firmly using the bottom of a flat glass to ensure it doesn't crumble when flipped. Always pour cooled syrup over hot Knefeh (or hot syrup over cooled Knefeh) to ensure the crust stays crisp rather than becoming soggy.
🍽️ Serving Suggestions
Serve inside a warm piece of Ka'ak (Lebanese sesame bread) for a traditional Beirut-style breakfast sandwich. Pair with a glass of hot Lebanese black tea infused with fresh mint or a sprig of sage. Offer extra syrup in a small pitcher on the side for those who prefer a sweeter experience. Serve alongside a bowl of fresh seasonal fruits like loquats or grapes to balance the richness.