Authentic Lebanese Cheese Knafeh with Ka'ak & Orange Blossom Syrup
Beirut's most legendary breakfast treat and dessert: molten, stretchy sweet cheese layered beneath a crisp, golden-buttery semolina crust, drenched in scented orange blossom and rose water syrup (Ater), stuffed into traditional sesame ka'ak bread.
Ingredients
Crispy Semolina Crust (Farkeh)
- 2 cups coarse semolina (smeed)
- 1/2 cup all-purpose flour
- 1/2 cup fine sugar
- 150g pure unsalted butter or clarified ghee (samneh), melted
- 1/2 cup whole milk & 1 tsp orange blossom water
Sweet Stretchy Cheese Layer
- 400g authentic sweet desalted Akkawi cheese (or sweet Majdouleh)
- 250g whole milk low-moisture Mozzarella cheese (shredded)
- 2 tbsp cornstarch dissolved in 1/2 cup heavy cream or milk
Fragrant Orange Blossom Syrup (Ater)
- 2 cups granulated sugar
- 1 cup water
- 1 tbsp fresh lemon juice
- 1.5 tbsp orange blossom water (Mazaher) & 1 tbsp rose water (Maward)
Garnish & Serving
- 1/3 cup bright green raw pistachios, finely ground
- Lebanese sesame Ka'ak bread pockets
Instructions
Cook the Aromatic Ater Syrup
In a saucepan, combine sugar and water over medium-high heat. Bring to a boil, stir until dissolved, add lemon juice, and simmer for 8 minutes. Remove from heat and stir in orange blossom and rose water. Allow to cool.
Bake and Grind the Semolina Farkeh Base
Rub semolina, flour, sugar, and melted ghee together until sandy. Stir in milk and orange blossom water, press onto a baking sheet, and bake at 180°C (350°F) for 15 minutes until dry (not browned). Let cool, then pulse in a food processor into a fine golden semolina meal.
Prepare the Cheese Filling
Soak Akkawi cheese in water for several hours to remove excess salt, changing water frequently. Drain and shred thoroughly, then mix with shredded mozzarella and the milk-cornstarch cream.
Assemble and Cook the Knafeh
Generously grease a round 10-inch baking pan with samneh. Press the semolina farkeh crust firmly and evenly onto the bottom and slightly up the sides. Spread the cheese mixture evenly over the crust. Bake at 200°C (400°F) for 20-25 minutes until the cheese is completely melted and edges are bubbling golden.
Invert, Drench & Stuff in Ka'ak
Immediately flip the knafeh pan onto a round serving platter so the golden semolina crust is on top. Pour warm orange blossom syrup all over the hot crust, garnish with ground pistachios, and slice into warm sesame Ka'ak bread for the ultimate Beirut experience.
Nutrition Facts
* Based on a 2,000 calorie diet.