• For the base:
  • 1 pound phyllo dough, finely shredded into ½ inch pieces (Kataifi)
  • 1 ¼ cups ghee, melted, additional for greasing
  • ¾ pound fresh stringy pizza mozzarella, shredded
  • ⅔ cup ricotta cheese
  • For the syrup:
  • 2 ½ cups granulated sugar
  • 1 ¼ cups water
  • 1 tablespoon lemon juice
  • 2 teaspoons rose water
  • 1 teaspoon orange blossom water
  • For the topping:
  • Chopped pistachios
  • Special Equipment:
  • 10-inch cake pan


  1. Make the phyllo base
  2. Preheat oven to 400 degrees. Grease a 10-inch cake pan with ghee.
  3. In a bowl, mix together shredded phyllo dough and ghee until well combined.
  4. In the cake pan, transfer half of the phyllo mixture, spreading it evenly over the base. Using the bottom of a glass, firmly press down on the phyllo mixture packing it in as tightly as possible to create 1 even, firm layer.
  5. In a bowl, combine mozzarella and ricotta, then stir together. Top phyllo base with cheese mixture spreading it evenly, and leaving a 1-inch border of phyllo.
  6. Next, spread remaining phyllo dough evenly over the cheese. Use the bottom of a glass to again press down on the phyllo to pack it down.
  7. Bake for 40 minutes until a rich golden brown.
  8. Make the syrup:
  9. In a saucepan, add sugar, water, and lemon juice. Bring to a simmer, and cook for 10 minutes or until slightly thickened. Remove from heat, and stir in rose water and orange blossom water. Allow to cool slightly.
  10. To Assemble:
  11. Remove Knafeh from oven, and pour a third of the syrup over top. Flip pan upside down onto a serving platter, and pour remaining syrup over top.
  12. Garnish with chopped pistachios. Enjoy! :)