The right knafeh syrup ratio is 2 parts sugar to 1 part water by volume. As a result, you get a medium syrup that soaks into the crust without making it soggy. Too thin, and the knafeh turns wet; too thick, and it becomes sticky and hard.
In addition, below you will find the recipe, how much syrup to use and how to fix common problems.
Knafeh Syrup Ratio at a Glance
- Ratio: 2 cups sugar to 1 cup water
- Boil time: 8–10 minutes
- Temperature: cold syrup on hot knafeh
- Amount: about 300–400 ml for a 30 cm (12-inch) tray
Ingredients
- 400 g (2 cups) sugar
- 250 ml (1 cup) water
- 1 teaspoon lemon juice
- 1 tablespoon orange blossom water
- 1 teaspoon rose water (optional)
How to Make Knafeh Syrup
- Dissolve. First, stir the sugar and water in a pan over medium heat until the sugar dissolves.
- Boil. Next, stop stirring and let it boil for 8–10 minutes.
- Add lemon. Then add the lemon juice and boil for 1 minute more.
- Flavor. After that, take the pan off the heat and stir in the orange blossom and rose water.
- Cool. Finally, let it cool completely before you pour it over hot knafeh.
Why the Knafeh Syrup Ratio Matters
A 2:1 ratio makes a syrup that is thick enough to coat the strands. At the same time, it is thin enough to soak in. A 1:1 syrup is too watery, so the crust softens. On the other hand, a 3:1 syrup sets almost like candy as it cools.
Knafeh Syrup Ratio: Common Problems and Fixes
Why is my syrup too thin?
Cause: Most of the time, this is because the syrup did not boil long enough.
Fix: Boil for 2–3 minutes more. When it is ready, a drop should coat the back of a spoon.
Why did my syrup crystallize?
Cause: This happens because you stirred it while boiling, or you skipped the lemon.
Fix: Add the lemon juice and do not stir. Read our guide to sugar syrup crystallization.
Why is my knafeh soggy?
Cause: This happens because the syrup was hot, or you poured too much at once.
Fix: Use cold syrup and add it gradually, and serve the rest on the side.
Tips for Using Knafeh Syrup
- First, pour half the syrup, and then add more to taste.
- Also, make the syrup first, so it has time to cool.
- Add flower water off the heat; otherwise, the aroma fades.
Knafeh Recipes to Try
- Our Nabulsi knafeh recipe uses this exact syrup.
- For a quick version, try our easy cheese knafeh in a pan.
Storage Tips
In general, keep leftover syrup in a clean jar in the fridge for up to 1 month. For more details, see our guide to sugar syrup storage.
Where It Comes From
Scented sugar syrup, called qatr or attar, has been poured over Arab sweets for centuries. You can read more about knafeh on Wikipedia.
Knafeh Syrup Ratio FAQ
Can I use less sugar?
Yes, but boil it a little longer, so it is still thick enough.
Can I use honey?
You can replace a quarter of the sugar with honey. However, the flavor will be stronger.
Is this the same syrup for baklava?
Yes. In fact, the same ratio works for baklava, basbousa and most Arabic sweets.
Hungry for more? If you found this guide to the knafeh syrup ratio useful, you will find 31 more Eastern and Western desserts in our digital cookbook, each with exact measurements and clear steps.
