This easy cheese knafeh is made in a frying pan on the stove, so you do not need an oven or a special tray. You get a crispy, golden kataifi crust and a stretchy mozzarella center in about 30 minutes, which makes it perfect for small families and quick Ramadan desserts.
Because it uses mozzarella, there is no need to soak salty cheese. In addition, the cheese melts quickly. After the recipe, you will also find fixes for a pale crust, a burnt bottom and soggy knafeh.
Easy Cheese Knafeh at a Glance
- Prep time: 15 minutes
- Cook time: 20 minutes
- Pan: 24–26 cm (10-inch) non-stick frying pan
- Serves: 6
Ingredients
- 250 g (9 oz) kataifi dough, thawed
- 100 g (7 tablespoons) ghee or butter, melted
- 300 g (10 oz) low-moisture mozzarella, grated
- 2 tablespoons sugar, for the cheese
- 200 g (1 cup) sugar and 120 ml (½ cup) water, for the syrup
- 1 teaspoon lemon juice
- 1 tablespoon orange blossom water
- 2 tablespoons crushed pistachios
How to Make Easy Cheese Knafeh
- Make the syrup. First, boil the sugar and water for 8 minutes, add the lemon juice and orange blossom water, and let it cool.
- Prepare the kataifi. Next, cut the kataifi into short pieces and rub in the melted ghee until every strand is coated.
- Press the base. Then press half the kataifi firmly into the cold frying pan.
- Add the cheese. After that, mix the mozzarella with the sugar and spread it over the base, leaving a small border. Cover it with the rest of the kataifi and press down.
- Cook the first side. Now cook over medium-low heat for 8–10 minutes, until the bottom is deep golden.
- Flip. To flip, place a plate over the pan, turn the knafeh onto it, and slide it back into the pan. Cook for 6–8 minutes more.
- Add the syrup. Finally, slide it onto a plate, pour the cold syrup over it, and sprinkle with pistachios.
Easy Cheese Knafeh: Common Problems and How to Fix Them
Why is the crust pale?
Cause: This usually happens because the heat was too low, or there was too little ghee.
Fix: Coat every strand with ghee. In addition, cook until the edge looks deep golden before flipping.
Why did the bottom burn?
Cause: The heat was too high. As a result, the crust browned before the cheese melted.
Fix: Instead, cook on medium-low and lower the heat if it browns too fast.
Why is my knafeh soggy?
Cause: Most often, hot syrup went on hot knafeh, or there was too much syrup.
Fix: Therefore, use cold syrup and add it gradually. Our guide to the knafeh syrup ratio explains why.
Why is the cheese rubbery?
Cause: In most cases, the knafeh cooled before serving.
Fix: Therefore, serve it warm. For more help, read about rubbery knafeh cheese.
Tips for the Best Easy Cheese Knafeh
- First, use a heavy non-stick pan, so the crust browns evenly.
- Press the kataifi firmly; otherwise, it falls apart when you flip it.
- Also, add a few spoons of ricotta to the mozzarella for a softer filling.
Other Knafeh Recipes
- Oven-baked fine knafeh: see our Nabulsi knafeh recipe.
- Coarse shredded knafeh: try our kunafa khishneh.
Storage Tips
Above all, knafeh is best eaten warm. However, you can keep leftovers in the fridge for 2 days and reheat them in a dry pan.
The Story Behind It
Knafeh is one of the oldest Arab sweets, and families have long made quick versions in a pan at home. You can read more about knafeh on Wikipedia.
Easy Cheese Knafeh FAQ
Can I use Akkawi cheese?
Yes. However, soak it first to remove the salt, and mix it with mozzarella.
Can I add food coloring?
Yes. For example, mix a pinch of orange coloring into the ghee for the classic color.
How do I flip it without breaking it?
First, press the kataifi firmly. Then use a large flat plate that covers the whole pan.
Want more? If you enjoyed this easy cheese knafeh, take a look at our digital cookbook: 31 sweet recipes from the Middle East and the West, written in the same step-by-step style.
