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    Home / Dessert / Knafeh (Jordanian)

    Knafeh (Jordanian)

    Crisp golden kataifi pastry hugging a molten layer of stretchy cheese, soaked in rose-scented syrup — Jordan’s most beloved dessert.

    ⏱ 30 minPrep time
    🔥 30 minCook time
    🍽 8Servings
    🏷 DessertCategory
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    Knafeh - crispy kataifi pastry with molten cheese and syrup

    Knafeh is the dessert that defines Jordanian celebrations, a golden round of shredded kataifi pastry hiding a molten heart of stretchy cheese. Its fame comes from Nablus, but Jordan has adopted it so completely that sweet shops in Amman bake it all day long. It is served warm, straight from the pan, with syrup poured over the top and crushed pistachios scattered on like green confetti.

    Crisp, golden, and gloriously cheesy

    The top bakes to a deep amber crunch that shatters softly, while the cheese inside melts into long, elastic strands that pull with every forkful. The rosewater syrup seeps into the crisp pastry and balances the salty-sweet cheese, and a handful of pistachios adds a nutty finish. Eaten within minutes of coming out of the oven, it is a textural miracle of crisp, chewy, and molten all at once. A cup of strong Arabic coffee alongside is the traditional and correct way to finish the evening.

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    Step by stepInstructions

    1. Make the syrup: simmer the sugar and water for 10 minutes, add the lemon juice and rosewater, and let cool.
    2. Preheat the oven to 375°F. Break the kataifi into a bowl and rub the strands apart with your fingers.
    3. Pour the melted butter over the kataifi and toss until every strand is coated.
    4. Press half the kataifi evenly into a buttered 9x13-inch baking dish. Spread the cheese over it, then press the remaining kataifi on top.
    5. Bake until the top is deep golden and crisp, 30 to 35 minutes.
    6. Pour the cooled syrup evenly over the hot knafeh — it will sizzle as it soaks in.
    7. Scatter the pistachios over the top and serve immediately, while the cheese is still molten.

    💡 Chef tips & storage

    Knafeh must be served hot — the cheese goes stretchy and the pastry stays crisp. If kataifi dough is unavailable, crushed phyllo works, and mild mozzarella is a fine stand-in for Nabulsi cheese.

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    Recipe details

    Prep30 min
    Cook30 min
    Servings8
    CategoryDessert
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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