Knafeh

Knafeh is the dessert that ends every Lebanese celebration: a pan of crisp, butter-golden shredded phyllo over a layer of sweet, stretchy cheese, drenched in fragrant syrup while still hot. It comes from the city of Tripoli, which still claims to make the best in the world, and sweet shops keep it in warm display cases from morning to night.

Crisp golden strands over molten, milky cheese

The contrast is pure theater — a shattering, syrupy crust on top, then cheese that pulls into long, silky ribbons when you lift a piece. Akkawi cheese is the traditional choice, but a mix of mozzarella and ricotta makes a fine home substitute. The syrup, scented with orange blossom and lemon, is poured over the hot knafeh so it soaks through every layer; let it rest a few minutes, then eat it warm, when the cheese is at its stretchiest. A handful of crushed pistachios on top adds color and crunch.

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