Prajitura Cataif Knafe Kunafeh Recipe

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Sawsan Abu Farha @ Chef in disguise / July 31, 2012 / Dessert, Vegetarian
Knafe (kunafeh) recipe
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Knafeh is one of the popular desserts in the levant (Palestine, Jordan, Syria and Lebanon) and in Turkey. Like many other middle
eastern recipes, there is more than one way to pronounce and spell the name : Knafe, Kenafe or kunafeh. Along with the many
names comes a number of forms, textures, presentations and fillings for this popular dessert. You will see knafeh presented in a
pan, knafeh shaped like cones, knafeh used as a crust and topping like the one I am serving today and many many more.The
fillings also range from cheese to cream, pastry cream, Ashta (something similar to clotted cream) and nuts. The texture of the
knafeh can also vary, it can be fine (knafe naameh) or rough like the one I am using today (knafeh khesneh). I will be sharing a
number of Knafeh recipes over the next couple of weeks, with various fillings, textures and presentations so if you are into a dessert
that is a wonderful combination of a slightly crunchy crust, creamy filling and an aromatic orange blossom syrup, stay tuned.
The type of knafeh I am sharing with you today is called Ottomali Knafeh ‫( ﻛﻨﺎﻓﻪ ﻋﺜﻤﻠﻴﻪ‬probably due to the Turkish origins of this
particular form of knafeh). it is made with a very fine vermicelli-like Phylo pastry ,some call it shredded Phylo dough, kataif or
knafeh dough. The traditional filling for this type of knafeh is Ashta which is the cream that floats on top of fresh milk when you
boil it and then allow it to cool. That cream is collected, cooled, mixed with a little sugar and orange blossom water and it is not like
anything that comes out of a box, it is rich and velvety with a subtle flavor. Sadly this type of cream is not sold in stores and not easy
to come by so instead nowadays most knafeh is filled with a thickened type of muhallabeh that is a wonderful replacement.
This Knafeh makes for a wonderful summer dessert because you can make it ahead of time and keep it in the fridge and when your
guests arrive you can simply take it out and serve it with a drizzle of syrup.
Knafe Ottmali ‫ﻛﻨﺎﻓﻪ ﻋﺜﻤﻠﯿﻪ‬
For the knafe crust
1/2 kg vermicelli pastry (knafe dough or shredded Phylo dough)
1 stick (8 tablespoons) butter , melted
1/2 cup of sugar
For the filling
3 cups water
1 1/2 cup powdered milk
3 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons orange blossom water (optional but recommended)
9 slices of white toast bread
For the syrup
2 cups sugar
1 cup water
2 teaspoons lemon juice
2 tablespoons orange blossom water (optional but recommended)
To make the knafe crust
The night before you plan to make Knafeh, take the Phylo dough out of the freezer and place it in the fridge to defrost overnight.
The next day start shredding the dough or pastry in a bowl.
Drizzle it with the melted butter and sprinkle the powdered sugar and toss the Phylo dough until it completely absorbs the butter.
Divide the dough into two parts
In a pan that you have lightly buttered or oiled spread the shredded dough until the bottom is uniformly covered.
Then press the knafe dough in the pan.
Bake in a preheated oven (200 C) on the lowest rack of the oven till the bottom is golden brown (10-20 minutes)
Place the knafeh under the broiler till the top is golden brown
Allow the knafeh to cool for 15 minutes before removing it from the pan and placing it on a wire rack to continue cooling.
Repeat the steps with the remaining half of the dough (if you have two round pans of the same size you can bake them at the same
time)
To make the knafe lling

Place the powdered milk, water, sugar, cornstarch in a pot, stir till the milk and sugar dissolve completely
Cook over medium low heat while stirring continuously till the mix thickens (10-15 minutes)
Take it off the heat, stir in orange blossom water.
Cut the crusts off the bread slices and cut them into cubes.
Add the cubes to the milk pot and stir till the bread pieces are completely covered, set aside to cool.
Here you have a choice, if you want the filling to be creamy place it in the food processor and pulse till completely smooth. If
on the other hand you like your filling to have more texture,leave it as is
To make the syrup

Place the sugar, water, lemon juice in a pan over medium heat, bring to a boil and then lower the heat and allow to simmer for 5
minutes
Take the syrup off the heat, stir in the orange blossom water.
To assemble the knafeh

Place one of the knafeh crusts on your serving plate
Top it with the filling
Gently place the other knafeh crust on top of the filling and press gently.
Drizzle the top with syrup
Decorate with pistachios, candied cherries or lemon blossom jam
For a refreshing summer dessert place the knafeh in the fridge and serve cold with some syrup on the side for those who like their
dessert a little on the sweet side.
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Posted in Dessert, Vegetarian and tagged kataif, knafe, middle eastern recipes, muhallabeh, orange blossom water, ‫ وﺻﻔﻪ‬,‫ﻛﻨﺎﻓﻪ ﻋﺜﻤﻠﯿﻪ‬
‫اﻟﻘﺸﻄﻪ اﻟﻤﻨﺰﻟﯿﻪ‬, vegetarian, vegetarian desserts, ‫ﺑﺪﯾﻞ اﻟﻘﺸﻄﻪ ﻟﺤﺸﻲ اﻟﻜﻨﺎﻓﻪ‬. Bookmark the permalink.
132 Comments Add yours
1
Tales and Travels of the Tin Man on July 31, 2012 at 9:33 PM Reply  Like
I have never heard of this before!!! It looks so very delightful! Thank you for once again sharing such beautiful and interesting
food!
Sawsan@ Chef in disguise on July 31, 2012 at 10:05 PM Reply  Like
2
Hello Emil, this is a very popular dessert here, I am glad you find it interesting There are a few more knafeh recipes coming
up, I hope you will enjoy them just as much
3
renu on July 31, 2012 at 9:35 PM Reply  Like
y do u stay soooo far away sawsan???? i want to taste these dishes!!! yummy!!:)
4
Oh I wish you lived closer Renu, we’d have loads of fun
5
ceciliag on July 31, 2012 at 9:45 PM Reply  Like
Morning Sawson, you are going to groan but that thick yellow cream that you skim off when you heat the milk? well i have
always just dumped it in the pig bucket! I had no idea i could make it into something else.. How exciting, this is a beautiful
dessert, absolutely stunning visually! c
6
Good morning Cecilia.
You are kidding right? that yellow stuff is amazing with scones, wonderful on top of toast with some butter or as a filling for
cakes, topping for waffles or pancakes and it makes a wonderful treat for kids sprinkled with a little sugar. I hope you will give
one of these suggestions a go and let me know what you think of it
7
A_Boleyn on July 31, 2012 at 10:20 PM  Like
Is that creme fraiche?
8
Sawsan@ Chef in disguise on July 31, 2012 at 10:27 PM  Like
No, it is not. Creme fraiche is a type of soured creme. The creme I am talking about is the creme that separates from the milk
when you heat it then allow it to cool. It forms a firm layer on the surface of the milk
9
A_Boleyn on July 31, 2012 at 11:17 PM  Like
Is the skimmed off layer than used to make butter or whipping cream or are those take off of the raw milk?
10
Sawsan@ Chef in disguise on August 1, 2012 at 9:28 PM  Like
So sorry for the delay. This cream can only be collected off the surface of raw milk that you have heated then allowed to cool. I
will add a couple of pictures to the post to explain it a little better
11
thelady8home on July 31, 2012 at 11:40 PM  Like
OMG….that top coat milk cream is the MOST amazing thing ever to taste….yummmm….especially if it is from fresh farm milk.
Sarah on July 17, 2015 at 8:53 AM  Like
12
I always have containers of that cream skimmed off the boiled and cooled milk and stored in the freezer. Though my son likes to
eat it as it is by the spoonful. Later when i collect a considerable amount of it in the freezer, I defrost it and make butter or ghee
out of it. I had no idea it can be eaten as a sweet accompaniment. Is this the same as clotted cream?
13
Sawsan@ Chef in disguise on July 29, 2015 at 6:30 PM  Like
It is very close to clotted cream
14
sallybr on July 31, 2012 at 10:13 PM Reply  Like
Sawsan, one of the food memories I cherish the most was breakfast in former Yugoslavia (Krk Island), where I had the utmost
pleasure of eating Kaymak (not sure of the spelling). It is that same cream you described, but lightly salted – spread on toast or
good bread, warm from the oven. HOnestly, I thought I had died and went straight to heaven!
Now I would love to find this special type of phyllo dough, but I’m afraid it might be impossible in the US. What a fantastic
dessert, I am here just trying to imagine the complexity of flavors
amazing post, Sawsan… thank you!
15
Sawsan@ Chef in disguise on August 1, 2012 at 10:08 PM Reply  Like
Hello Sally.
Thank you for your kind comment
I have never had this cream with salt. As kids we would have it topped with sugar. Next time I get my hands on some of it I will
try it salted with toast.
As for the dough, if you have a middle eastern or lebanese store near by you may be able to find it in the freezer section.
16
sallybr on August 2, 2012 at 6:20 AM  Like
I will look for it – there’s a store in this town that might have it. The owner actually told me that if I ever searched for an
ingredient he doesn’t have, to let him know and he would try to get it for me… how cool is that?
17
A_Boleyn on July 31, 2012 at 10:19 PM Reply  Like
Your post makes me think there must be a some sort of psychic connection among bloggers. Just last Thursday I finally stopped in
my middle eastern market and saw both phyllo and kataifi dough in their freezer section. I was very tempted to buy a package of
the kataifi (I already have phyllo dough in my freezer to make baklava (baklawa) one of these days but couldn’t think of anything
I wanted to make with it off the top of my head.
This would have been a perfect use. Maybe next time I go shopping.
Oh well, instead I bought a pound of 17 different kinds of wrapped nougat (gaz) and lokum. I should post a picture of the
assortment.
18
I do hope you will pick up some kataifi dough the next time you are there.
There are so many ways to use this dough, for desserts, and for savory recipes too. There are people who wrap it around shrimp
and them deep fry them to get shrimp in a crunchy wrapping. Some form it into nests and bake them then fill the nests with
salads. There are really so many options
And I agree with you on the psychic note, it happened to me on so many times. I would be thinking about an ingredient or
looking for a recipe and one of my blogger friends would post it the next day
19
Sibella at bakingwithsibella.com on July 31, 2012 at 11:05 PM Reply  Like
In Bosnia, where I was born this dessert is called “kadaif”. My Grandmother use to make it from scratch and served it with nuts
and sugar syrup. I haven’t had it for years…
20
Hello Sibella, we have another form of knafeh that we make the dough for from scratch and fill with nuts. It is called knafeh
nameh or knafeh ghazaweh
21
kitchenriffs on July 31, 2012 at 11:10 PM Reply  Like
Great dessert! I’ve heard of this, but I don’t think I’ve ever seen a picture. And I know I haven’t eaten it. Really pretty, and it
sounds terrific. And I just happen to have a bottle of orange blossom water on hand, and I need to find ways to use it! Good post –
thanks.
22
Thank you very much for your kind comment, glad you enjoyed the post. I am never without orange blossom water. It is a
wonderful addition to so many recipes
Choc Chip Uru on July 31, 2012 at 11:11 PM Reply
23  Like
This dish leaves my mouth hanging open my friend, it looks exquisite
Sweet and beautiful!
Cheers
Choc Chip Uru
24
Thank you CCU :)coming from a dessert queen like yourself, this is a huge compliment
25
Laura (Tutti Dolci) on July 31, 2012 at 11:12 PM Reply  Like
I’ve never heard of or seen knafe but I love learning about new desserts. Thanks for sharing :).
26
You are most welcome Laura, discovering new recipes is part of the fun of blogging
27
thelady8home on July 31, 2012 at 11:41 PM Reply  Like
We make sewaiyan from that vermicelli…I never knew you could make something like this. Looks awesome!
28
I have to look up Sewaiyan sounds interesting
29
Suzanne Perazzini on August 1, 2012 at 12:17 AM Reply  Like
It’s so amazing to see such dishes which are so different from those I know. That pastry is wonderful and the filling looks like
something I would really enjoy.
30
That is the part I really enjoy about blogging, discovering new and interesting thigs
31
mireia on August 1, 2012 at 12:22 AM Reply  Like
This sounds like a really interesting recipe, I will mark it for the future!!!
32
Glad you like it Mireia
myninjanaan on August 1, 2012 at 12:29 AM Reply
33
I love Knafeh! I’m so excited for the recipes you’re about to post 
I usually make Knafeh with a custard center similar to yours,
Like
however I bake the whole thing together and then add the syrup while it’s still hot. I’m so excited right now because I have a box
of Kataifi waiting for me in the freezer that’s screaming your name
34
I can’t wait to hear what you think of this after trying it
35
lisa reyes on August 1, 2012 at 1:44 AM Reply  Like
O.M.G.!!! I love, love, love kanafa. The best place I ate it at was in Amman, in an alley near a bank:-) I have a pretty good recipe
from a book called the Arab Table. My Jordanian husband raves about it:-) I will definitely try your recipe!!!
36
Hello Lisa
The place you are talking about is called Habiba and it is the most famous place in Amman to have knafeh There are much
fancier ones but that one is indeed the most popular
I do hope you and your husband will enjoy this recipe. If you ever try it, please let me know what you thought of it
37
cakewhiz on August 1, 2012 at 2:12 AM Reply  Like
kunafeh always reminds me of my childhood in the middle east… i have such wonderful memories of eating all sorts of arabic
desserts as a kid! hehe…
the only arabic dessert i ever tried making myself was baklava but now i can make kunafeh too
38
Glad my post brought back happy memories Abeer
39
Norma Chang on August 1, 2012 at 2:29 AM Reply  Like
This is all so wonderfully new to me, I so enjoy learning about your foods and culture, thanks.
40
You are most welcome Norma, I learn so much from your blog, it is wonderful to be able to give a little back
41
basman on August 1, 2012 at 2:39 AM Reply  Like
love it and need some now.
42
Ramadan Kareem my friend
43
Savory Simple on August 1, 2012 at 3:27 AM Reply  Like
I’ve never heard of this dessert! I love learning new things. All the flavors sound wonderful, especially the orange blossom. I love
using it in sweets.
44
I love orange blossom water too, it adds a refreshing note to desserts
45
yummychunklet on August 1, 2012 at 3:50 AM Reply  Like
I’ve had this cake. It looks delicious!
46
Thank you kindly
47
Sarvani @ baker in disguise on August 1, 2012 at 6:33 AM Reply  Like
Oh wow.. in India we also have a few vermicelli based desserts… but this really got my attention..a pie..have never worked with
vermicelli.. its just soemthing that we’ve always bought it as a dessert from the sweet shops…so am really impressed!!
48
Hello Sarvani, Vermicelli is a very versatile pastry, and it has an interesting texture and taste that add a new twist to desserts. I
hope you will have a chance to try this. I would really love to hear what you think of it if you ever do
49
Chris at Hye Thyme Cafe on August 1, 2012 at 8:03 AM Reply  Like
I make what I (half Armenian) grew up with as cream-filled Kadayif all the time. It’s one of my favorite desserts, but you’ve really
got me curious with this one. It looks beautiful, but I’ve never heard of using bread in the filling. Almost sounds like a cross
between a bread pudding and kadayif – the best of both worlds. I will definitely have to try this version. Thanks for sharing!
50
Thank you for stopping by Chris, I do look forward to hearing what you think of this when you give it a try and I would love to
check out your Kadayif too
51
Preeti on August 1, 2012 at 9:08 AM Reply  Like
Morning Sawsan, the cream when you boil milk is so much regular in India. I wish I could fly to India and get the cream and
make this lovely dessert! This is absolutely unusual dessert with beautiful presentation:)
Sawsan@ Chef in disguise on August 1, 2012 at 4:53 PM Reply

52
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Hello Preeti
thank you for your kind words.. I wish I had some of that too. It is a wonderful compliment to any dessert
53
isingcakes on August 1, 2012 at 9:10 AM Reply  Like
This is such a beautiful presentation and an amazing dessert, Sawsan. Cream on boiling mik is usual stuff in India. I wish I could
pop over quickly to my homeland and get it for us for such a delightful dessert:)
54
ChgoJohn on August 1, 2012 at 10:07 AM Reply  Like
I have seen desserts made with shredded Phylo dough and now wonder if one was knafe? Obviously, it’s been a while and my
memory isn’t what it used to be. Although I doubt that i would ever make this, I am definitely going to seek it out. I shop at a
Middle Eastern bakery for spices and the next time I go there, I’m going to spend a bit more time in the bakery area.
55
I know some of these desserts are not for everyone, I don’t make them that often in my house either but when I have friends
coming over it is one of the popular choices for an after meal dessert.I know you may never make this but I hope that if you ever
see it in the bakery you maybe tempted to give it a try. Thank you for stopping by John
56
Maureen @ Orgasmic Chef on August 1, 2012 at 11:19 AM Reply  Like
This knafe is what I’d call kataifi ? Gosh it looks good!!
57
Hello Maureen…Kataifi is actually the name of a totally different dessert here, a sort of filled pancake
Glad you like this one
58
jehanne@thecookingdoctor on August 1, 2012 at 2:54 PM Reply  Like
Hi Sawsan, I always wonder how to make this dessert..and now I know, thanks to you! beautiful pics, hope your iftar today is
lovely.
59
I am glad you like it Jehanne I hope you will have a chance to try it
60
Promenade Claire on August 1, 2012 at 5:45 PM Reply  Like
I’ve never heard of this before, so thank you! The dessert looks delightful, and I adore the flavour of orange blossom water – a
favourite of mine!
61
You are most welcome Claire,I love orange blossom water too. It is so refreshing and aromatic
Eva Taylor on August 1, 2012 at 6:25 PM Reply
62  Like
Wow, Sawsan, this is a beautiful and exotic dessert (for us Canadians). When you say start shredding, what do you mean, how do
you shred the phylo so finely?
63
Thank you kindly Eva, what I mean by shredding is separating the strands. This phylo comes preshredded as you can see it in the
first picture of the steps (in the blue bowl) you just need to separate the strands and toss them with the sugar and butter to allow
them to absorb it.
64
Eva Taylor on August 1, 2012 at 9:43 PM  Like
Ahhh, that makes sense. Sorry I was so thick, I was just hoping you figured out a way to make this gorgeous phylo into the fine
strands as it is not widely available in Toronto.
65
No, no I thought the exact same thought when I read the name..shredded phyllo dough. Why do they call it that if it is not exactly
phyllo?! I think maybe it has the same ingredients as phyllo maybe or it is just a name. I will add a video about the making of the
dough, it is really amazing to watch.
I think you may be able to find this dough in a lebanese or middle eastern store if you have one near by
66
Thanks Sawsan, Barb of Profiteroles and Ponytails found it in her end of the city, so I should just buckle down and try to find it
near where I live — we have a lot Middle Eastern people in Toronto so I’m sure it exists somewhere. One thing, is it frozen like
Phylo?
67
I hope you will be able to find it.
Yes it is frozen like phylo so you should find it in the freezer section.
You need to allow it to defrost in the fridge over night before using it
68
I suspect, like Phylo, once you defrost you have to use the entire box, correct?
69
No, actually you don’t. You can freeze the rest again for later use
70
Fantastic, thank you kindly. THIS is what blogging is about! Love it.
Caroline on August 1, 2012 at 8:34 PM Reply

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This is so different than anything I’ve ever tried or seen. Sounds and looks incredible, Sawsan! I’d be nervous to try it myself
71
because I doubt I could ever make it as good as yours!!
72
Hello Caroline, thank you for your kind comment but I am sure you can make a much better one. You are very talented and have
made things far more complicated than knafe. Trust me this dessert is really easy, it just has quite a few steps
73
A_Boleyn on August 1, 2012 at 9:15 PM Reply  Like
Hey Sawsan, I see 2 of my comments are still awaiting moderation … oh well. Lovely dessert.
74
So sorry Maria, I am late in replying to the comments they will be all up in a minute.
I actually have 20 comments in moderation because I like to reply to each and every comment and visit each bloggers page. If I
approve them all I fear missing some of them.
I am so sorry if than annoyed you
75
Meenakshi on August 1, 2012 at 9:35 PM Reply  Like
I have eaten this during festivals in India, but did not know it was called knafe. It looks delicious! Especially the filling….in India,
we have a something similar called ghewar, but it does not come with the delectable creamy filling
76
I have never heard of ghewar, I think I need to look it up I love all the wonderful treats the Indian cuisine has to offer
77
Courtney on August 2, 2012 at 12:28 AM Reply  Like
How interesting! I’ve never seen anything like it before, but it sure sounds lovely!
78
That is part of the fun of blogging, exploring new and interesting recipes
79
Nami | Just One Cookbook on August 2, 2012 at 1:46 AM Reply  Like
Whoa! I’ve seen this picture first on facebook and I was really excited to check the recipe. Very interesting and so happy to learn
something new from you, Sawsan! I’ve never seen phyllo that comes in strands. Just beautiful…
80
Thank you kindly Nami, it is a special dessert and I am glad you find it interesting
Jessica Maher (@kbelleicious) on August 2, 2012 at 5:00 AM Reply
81
 it
i can’t believe you made this! I just saw it on a food network show and I was amazed at the level of detail in it and how amazing
Like
looks and sounds. I am impressed and I am wishing i could try it. I have never tried this before
82
Jessica I am sure you can make an amazing Knafe, it may look difficult because it is new to you but it is really simple and easy.I
hope you will give it a go
83
bitsandbreadcrumbs on August 2, 2012 at 5:07 AM Reply  Like
Really and truly one of the most interesting and pretty desserts I’ve seen. The flavors and textures must be a happy explosion in
one’s mouth. Just love this.
84
I could not have said it better. Thank you Betsy
85
mjskit on August 2, 2012 at 5:33 AM Reply  Like
I have never seen anything like this! What a dessert! I would totally blow my friends away if I were to serve them this! This is SO
beautiful and the textures – crunchy and creamy – perfect! What an inspiration you are!
86  Like
Thank you kindly MJ. I deeply appreciate your sweet words
87
Barbara Bamber | justasmidgen on August 2, 2012 at 7:14 AM Reply  Like
You made it!! I saw your photo on Facebook and remarked to my friends how pretty and unusual looking it is!! I’ve never seen or
tasted Knafe.. I can imagine how wonderfully silky the custard center is. We have a vermicelli type of pasta that is dried.. would
that work the same as Phyllo.. or would it have to be moistened first??
88
Hello Barbara, the dough should not be stiff or dry like store bought pasta, it is soft and fine. If the type you have is stiff and
breaks easily you need to look for another brand.
Thank you for following on facebook and I am glad you found this interesting
89
Reem | Simply Reem on August 2, 2012 at 8:42 AM Reply  Like
This is stunning.. You know I have eaten this in Dubai… I never knew the name…
This is so good…
I just saw a comment mentioning about indian ghewar, it may look very similar, it is actually roasted vermicelli with syrup n rose
water, people soak it in milk and have it mostly but it is way different in taste n texture than Knafe…
I would say Knafe is a complete dessert and indian version need little form of liquid to make it more succulent.. anyways I hope
Im right about Indian version… LOL
Anyways this looks fabulous!!
Sawsan@ Chef in disguise on August 2, 2012 at 11:15 AM Reply  Like
90
Hello Reem, thank you for explaining what ghewar is
It is amazing how the same ingredients can be used so differently in various cuisines
91
spree on August 3, 2012 at 1:50 AM Reply  Like
Several others have commented how stunning this dessert is … let me add my voice to the choir! Never seen anything quite like
it, let alone tasted it. But you’ve described it well and think I can just about taste it! What a lovely combination of flavors and
textures! And so pretty!
92
Thank you kindly Spree I love blogging about middle eastern recipes and it makes me happy when my wonderful readers
enjoy them
93
Marina@Picnic at Marina on August 3, 2012 at 2:37 AM Reply  Like
Hi Sawsan, that is much needed post: I bought this dough and didn’t know what to do with it. The instruction on a box wasn’t the
same as you described, so my “pie” was a little dry. Next time I know what to do with it so it comes softer. Thank you for the
tutorial!
94
Hello Marina, I am glad my post came at a good time I hope that you will be happy with the results when you try Knafeh my
way. Please let me know how it turns out
Terra Baltosiewich (@CafeTerraBlog) on August 4, 2012 at 4:14 AM Reply  Like
95
I know we have followed each other for a long time on Facebook, but I can’t believe I have never enjoyed your blog. Your site is
really beautiful! I love finding blogs where I learn about food, recipes, and where they come from. Thank you for sharing so
much about this recipe, it really sounds like a light, delicious dessert:-) Hugs, Terra
96
Hello Terra,
Thank you for stopping by my blog. I really appreciate the visit and hope to see you here more often
97
Angie@Angie's Recipes on August 4, 2012 at 7:56 AM Reply  Like
Gosh, this is AMAZING! I really love that crust!
98
Thank you Angie, I love the crust in this and in pies too
99
misbah on August 4, 2012 at 10:53 AM Reply  Like
I was looking forward to this post Its such a beautiful dessert Sawsan. We make a dessert with vermecelli, syrup, rose water
and nuts. But its not stacked like this. I have never had Knafeh. I am putting this on my list ” must make” Misbah
100
Thank you Misbah, I am glad you like the knafe recipe. When you get a chance to try it please let me know how it turns out
101
rsmacaalay on August 5, 2012 at 11:47 AM Reply  Like
Wow thats really pretty, never seen one of those before. I am learning a lot here.
102
Thank you Raymund
103
scribbleofhappygoluckygal on August 5, 2012 at 11:53 AM Reply  Like
happened to have kunafa very late last year and since then never stopped having..:):):) everytime had to depend on Take away
restaurant (they delivers the best kunafa in Doha) .. now as u had posted surely will try once..!!
104
I can’t wait to hear what you think of my home made knafe when you make it
Aslı on August 10, 2012 at 10:08 PM Reply
105
Oh My God… Very good looking and authentic! Thank you very much for sharing and the great effort on your blog!  Like
106
Sawsan@ Chef in disguise on August 12, 2012 at 10:01 AM Reply  Like
Thank you Asli coming from you that is a great compliment
107
Monk Salad ‫ « ﺳﻠﻄﻪ اﻟﺮاﻫﺐ‬Chef in disguise on August 17, 2012 at 1:19 AM Reply  Like
[…] drinks served in ramadan and featured a number of the desserts traditionally served at Iftar like Knafe, Im Ali
and awwameh . Today I am sharing one of my favorite salads. You see, salads are one of […]
108
Virginia on August 24, 2012 at 2:22 PM Reply  Like
Ohhhhh, thank you So Much for sharing this recipe (in easy to follow steps!) When i lived for five years in Bethlehem, this was
my absolute Favorite Dessert! (especially the Knaffi made in Nablus!) …& what a beautiful blog – can’t wait to explore more of
your recipes!
Hope that you had a blessed Eid…
grace, peace & Knafe Groupies- Virginia : )

 Like
Thank you so much for stopping by and for your kind words Virginia
109
I am glad I could help you find a recipe you like and I look forward to hearing what you think of it when you have a chance to try
it
Thank you for the sweet Eid wishes too
110
Genie on September 10, 2012 at 6:48 PM Reply  Like
Terrific recipe; I have allergies to sulfites which are in corn starch and I find that arrowroot works just as well and it has
nutrients the body needs in it as well.
111
Sawsan@ Chef in disguise on September 12, 2012 at 10:33 AM Reply  Like
Hello Geni, glad you like the recipe. I hope to hear from you if you have a chance to try it
112
Genie on September 12, 2012 at 7:20 PM  Like
I made it, it’s really super! The arrowroot worked great – no need to change the amount – arrowroot transfers into recipes at the
same ratio.
113
Sawsan@ Chef in disguise on September 13, 2012 at 10:21 PM  Like
Thank you for letting me know Genie..really happy it turned out great
Familycook on December 6, 2012 at 8:55 AM Reply  Like
114
This is such a beauty Masha Allah!
115
Strawberry Knafe tarts | Chef in disguise on February 26, 2013 at 7:59 PM Reply  Like
[…] have shared my recipe for knafe ( one of the popular desserts in the levant) and back then I told you that the knafe dough is
[…]
116
meenakshi on April 3, 2013 at 5:05 PM Reply  Like
hello I am from India. want to make this .Please guide me on following questions- we get dry vermicilis in pack. before spreading
in a pan should i wet the sewaian or vermicillis with water as i guess the vermicillis which you have used is on wetter side ,can i
use ricotta cheese instead of white bread and in how many grams should it be?, lastly in India we usually have collected creams
from boiled milk in our refrigerators, we call it malai ,how can i use ashta in this beautiful recpie?
117
Sawsan@ Chef in disguise on April 4, 2013 at 1:53 PM Reply  Like
Hello Meenakshi,
The dry vermicillis you are talking about would not work in this recipe. You need to find the same type you see in the pictures
because this knafeh vermicili is made from different ingredients.
If you have the collected cream from boiled milk then use that as a filling instead of the recipe with the bread, just mix it with
sugar to the desired degree of sweetness. Consider adding other flavorings such as rosewater and orange blossom water if you
like them.
I hope this helps. If you have any more questions please let me know
Fardiana Walta on April 27, 2013 at 9:08 AM Reply  Like
118
Hello Sawsan, I’m from Indonesia. My sister used to work as flight attendant in Arabic countries and she kept telling me how
good Kunafeh is. I’m trying to make it but in my country we don’t have the shredded phylo. we only have the pastry sheet
(20x20cm, and about 2 mm thick). Can I shred the phylo sheet and use it to make Kunafeh? is it from the same ingredient? Thank
you for the beautiful blog!
119
Sawsan@ Chef in disguise on April 28, 2013 at 11:27 AM Reply  Like
Hello Fardiana
Sadly that pastry sheet won’t work. this shredded phylo is made in a special way and you can’t simply shred the phylo sheets to
replace it. Maybe you can get some knafe dough online? or from a middle eastern or lebanese store if you have one near you
120
Fardiana Walta on April 28, 2013 at 6:26 PM  Like
Thank you so much Sawsan. Btw, I found “Alkis Kadayif Dessert 1.1 lb” in online store. Would you mind checking it out to see
whether I could use that brand to make the long-dreamt-of Kunafeh? Thank you very much. (in fact, I also found “Kataifi
shredded phylo” online, but the shipping cost is so absurd I left the item out altogether )
121
Sawsan@ Chef in disguise on April 28, 2013 at 9:24 PM  Like
Hello Fardiana
I googles alkis kadayif and it should work well
I also found this shredded phylo and it cheaper than the Alkis kadayif http://www.amazon.com/Athens-Kataifi-Dough-Shredded-
Phyllo/dp/B000LQMXI0/ref=sr_1_13?s=grocery&ie=UTF8&qid=1367173296&sr=1-13&keywords=dough
Not sure about the shipping costs though
Fardiana Walta on April 29, 2013 at 3:23 AM  Like
122
Oh Sawsan, alhamdulilaah, you’re an angel indeed, taking time to google those things for me! Thanks so much. I’ll order it
immediately. I’ll let you know when I make the knafeh, wish me luck!
123
Sawsan@ Chef in disguise on April 29, 2013 at 10:03 AM  Like
It is truly my pleasure to help
I can’t wait to hear how the knafeh turns out
124
Atayef (Kataif), the ultimate Arabic pancake | Chef in disguise on July 11, 2013 at 10:46 PM Reply  Like
[…] Clotted cream or thick cream like this one, you can make a replacement using this recipe […]
125
lenazapassky on January 8, 2014 at 12:09 PM Reply  Like
Thank you! It was helpful!
126
Jess on February 2, 2014 at 12:37 AM Reply  Like
I have never seen one of these before! Awesome!
sharmeen kapadia on April 4, 2015 at 9:36 PM Reply
127  Like
for the filling can i use the milk cream u are talking about in ur comments or do i have to use the milk powder filling??
128
Sawsan@ Chef in disguise on April 5, 2015 at 9:39 AM Reply  Like
If you have the milk cream, definitely use that.
129
Arabic knafeh – Chef in disguise on March 18, 2016 at 11:18 PM Reply  Like
[…] make the crust), knafeh khisneh (rough knafeh)-both the naameh and khisneh are filled with cheese-, knafeh othmanieh
(Ottomali Knafeh) which is filled with ashta or cream, knafeh asabe3: rough knafeh dough formed into mini logs […]
130
Halawet el jebn – Chef in disguise on June 30, 2016 at 12:21 AM Reply  Like
[…] You can use the same filling recipe I use for my knafeh […]
131
Don Hedger on January 8, 2017 at 1:39 AM Reply  Like
Excellent recipe for the syrup try some maple syrup ~ medium heat don’t burn
514shisha on October 7, 2017 at 8:38 PM Reply
132
Hi Sawsan ! Thank you for this. Any way you can find the time to upload a video using the steps used in this recipe ? Thank 
Like
you !
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Prajitura Cataif Knafe Kunafeh Recipe

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Knafe (kunafeh) recipe

1/2 kg vermicelli pastry (knafe dough or shredded Phylo dough)

1 stick (8 tablespoons) butter , melted

1/2 cup of sugar

For the filling

1 1/2 cup powdered milk

3 tablespoons orange blossom water (optional but recommended)

For the syrup

2 teaspoons lemon juice

2 tablespoons orange blossom water (optional but recommended)

The next day start shredding the dough or pastry in a bowl.

Divide the dough into two parts

To make the knafe lling

Take it off the heat, stir in orange blossom water.

To make the syrup

To assemble the knafeh

Top it with the filling

Decorate with pistachios, candied cherries or lemon blossom jam

If you liked this post how about sharing it

21 bloggers like this.

132 Comments Add yours

amazing post, Sawsan… thank you!

Sawsan@ Chef in disguise on August 1, 2012 at 4:53 PM Reply

Caroline on August 1, 2012 at 8:34 PM Reply

Hope that you had a blessed Eid…

grace, peace & Knafe Groupies- Virginia : )

Sawsan@ Chef in disguise on August 24, 2012 at 11:52 PM Reply

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Cheese and dairy (8) Cheesecake (4)

Chicken (51) Chocolate (20)

Crafts (2) Daring bakers (48)

Dip (20) Drinks (20)

Egg (18) Fish (2)

Hot drinks (1) How to (28)

Jam (6) lunch box ideas (28)

macaroons and cookies (5) Meat (33)

MENA cooking club (3) Muslim food bloggers challenges (8)

oatmeal (2) palestinian recipes (12)

Pasta (10) Pizza (9)

Quiches and pies (7) Quinoa (8)

Rice (20) Salad (54)

Sandwiches (18) Secret recipe club (40)

Soup (18) Sourdough (12)

Travel (9) UAE (5)

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