This is Palestinian knafeh — golden, gooey, and unapologetically rich.

Crispy kataifi pastry, stretchy cheese, and that fragrant syrup to finish it off.
We don’t shy away from the ghee — it’s what gives the pastry its signature crunch and balances the sweetness just right.

The key? Low and slow on the stovetop, with constant rotation until those edges turn golden.
I made this with a huge smile on my face — and every bite reminds me why I love what I do.

Tag someone who needs to try this beauty!

#knafe #palestinian #dessert #foodwithlove #cheese #easytomake   #foodie  #kataifi

Palestinian Knafeh Recipe
Ingredients
• 1 packet of kataifi pastry
• ~1 cup of ghee (plus more if needed)
• Sweet cheese (or mozzarella block, grated or sliced thin)
• For the syrup:
 • 1 cup sugar
 • ½ cup water
 • Squeeze of lemon juice
 • Optional: splash of orange blossom water
Method
• Pull apart your kataifi pastry by hand, then blend it lightly in a food processor or blender until fluffy.
• Transfer to a bowl and pour over about 1 cup of melted ghee. Toss and mix well until every strand is coated. Add more ghee one spoon at a time if needed — every bit should glisten.
• Grease a nonstick tray with ghee and press your kataifi evenly into it, flattening and compressing it gently.
• Layer your cheese over the top — make sure it’s not too thick so it melts properly. If you can’t find sweet cheese, use block mozzarella — but always avoid pre-shredded.
• In a separate saucepan, make your syrup: combine sugar, water, lemon juice, and orange blossom (if using). Simmer until slightly thickened. Set aside.
• Place your tray on the stovetop over low heat. This step is key — keep rotating the tray constantly to ensure even browning. Don’t let it sit still or it can burn.
• Use a butter knife to gently check the edge — once it’s golden and crisp, it’s ready to flip.
• Flip carefully onto a serving plate and pour the warm syrup over immediately.
• Serve warm and enjoy that crisp outside, gooey cheese stretch, and fragrant sweetness in every bite.

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