Knafeh bil Jibne
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Knafeh bil Jibne

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Serves 6

A bite of orange-blossom scented crunchiness & creaminess.

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  • 500 - 800gr raw knafeh
  • 200gr akkawi cheese, diced
  • 200gr haloumi cheese, diced
  • 200gr butter, melted
  • Pistachios, crushed (optional)
  • *If you cannot find akkawi and haloumi, replace with mozzarella.
  • For the syrup:
  • Equal amounts of sugar & water
  • Orange-blossom water


    1. 48 hours before, soak the akkawi & haloumi cheese in a bowl of water, keep in the fridge. This is to remove any saltiness. If you can't find these cheeses, use mozzarella instead and skip the soaking part.
    2. Preheat oven to 200C. Shred the raw knafeh in a mixer until fine. Mix the shredded knafeh with lots of butter until well coated- it needs to literally soak in butter. Split the butter-coated knafeh into two equal amounts.
    3. Spread out one part of the knafeh onto a parchment paper lined baking tray. Then add the diced cheese, and finish off by covering with a layer of the remaining knafeh.
    4. Bake for 20 minutes at 180C, then check every 5 minutes. It is ready when it has become of a deep golden colour. During baking time, prepare the syrup by placing equal amounts of sugar and water into a deep pan and boil for a good 10 mins (until it’s texture is rather thick). At the end, add some orange blossom or rose water to the syrup.
    5. Once out of the oven, immediately pour over the syrup- generously. Sprinkle with some crushed pistachios and enjoy! A visual guide available at

Comments, questions and tips

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26th Jul, 2010
Marianna, do you have a recipe for Konafa with Cream or Eshta? I love it and would love to make it. Thanks
20th Jun, 2010
hi sue, any food shops that specialize in middle eastern cuisine (lebanese, etc) should usually have some raw knafeh for sale! good luck!
19th Jun, 2010
Marrianna, please can you tell me where I can get fresh kanafeh. Thanks Sue
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