Kunafa (Knafeh Na’ameh) Recipe

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This knafeh naameh recipe is one of those desserts that turns any afternoon into something special. A golden semolina crust hugs a warm, gooey cheese center, and the whole thing gets soaked in fragrant simple syrup and topped with crushed pistachios. It looks like it came from a bakery, but you really can make it at home.

I remember the first time I tried real knafeh, and I couldn’t believe something could be that crisp on the outside and that stretchy in the middle.

It took a few tries in my own kitchen to get the texture just right. Once I figured out the little details, this became a dessert I make again and again for family gatherings.

There’s nothing quite like pulling a warm slice apart and seeing that cheese stretch. It’s the kind of dessert that gets everyone gathered around the table at once.

If you love rich, warm desserts like this, you might also enjoy my basbousa or my pistachio baklava. But today, let’s focus on getting this knafeh just right.

Golden, crisp, and stretchy in every warm slice.

Why This Knafeh Naameh Recipe Works

• The semolina dough is pre-baked, which gives it that classic golden color and light crunch.
• A blend of sweet cheese and fresh mozzarella creates the perfect stretchy, gooey center.
• Pressing the dough firmly into the pan keeps the knafeh from falling apart when it’s flipped.
• Warm simple syrup poured right after baking soaks in evenly for full flavor.
• It comes together with pantry staples plus a quick trip to a Middle Eastern grocery store.

The Parts of This Recipe

This knafeh naameh has three main parts that work together.

The first part is the semolina dough, which gets baked briefly, then ground into fine crumbs.

The second part is the cheese filling, and the third part is the simple syrup and pistachio topping. Once each part is ready, the assembly comes together quickly.

Ingredient Notes for Knafeh Naameh

• Sweet cheese: Look for it in the freezer section of a Middle Eastern grocery store, often near the kataifi dough.
• Fresh mozzarella: This gives the classic cheese pull. Pat it very dry before using so the filling doesn’t turn watery.
• Fine semolina: Different from the coarse semolina used in cakes like basbousa, so double check the label.
• Kunafa coloring: This is optional, but it gives the dough that familiar golden orange shade.
• Ghee: Used to coat the pan, which adds flavor and helps the knafeh release cleanly.

What You’ll Need

• 8 ounces sweet cheese, crumbled and completely drained
• 8 ounces fresh mozzarella, crumbled and completely drained
• 1/4 cup ghee, melted
• 1 teaspoon kunafa coloring, optional
• 3 and 1/2 cups all-purpose flour
• 1/2 cup fine semolina
• 1/2 cup corn starch
• 1/2 cup dry milk powder
• 1/8 teaspoon turmeric
• 1/2 cup butter, semi-softened
• 1/2 tablespoon baking powder
• 1 and 1/2 cups room temperature water
• 1/3 cup crushed pistachios, for garnish
• 2 cups sugar and 2 cups water, for the simple syrup

I always use this round cake pan for knafeh, since a sturdy pan makes flipping so much easier and safer.

Shop My Favorite Baking Pan

How to Make Knafeh Naameh

Step 1: Make the Dough

1. Mix the turmeric into the water, then combine it with the flour, semolina, corn starch, milk powder, butter, and baking powder.
2. Spread the dough about an inch thick on a parchment-lined baking sheet.
3. Bake at 300°F for 25 minutes, until dried but not browned, then let it cool completely.

Tip: Don’t worry if the dough looks uneven. It gets crumbled into fine pieces in the next step.

Step 2: Pulse the Dough

1. Once cooled, pulse the dough in a food processor for about 2 minutes until it looks like fine crumbs.

Tip: Fine, even crumbs give the best texture, so take your time with this step.

Step 3: Assemble the Knafeh

1. Coat the bottom and sides of a 14-inch round pan with the melted ghee mixed with kunafa coloring.
2. Press the dough crumbs firmly into the pan in an even layer, about 1.5 inches deep.
3. Spread the sweet cheese over the dough, leaving the edges bare, then top with the mozzarella.

Tip: Press down hard with a plate over parchment paper for the most even, sturdy layer.

Step 4: Bake and Flip

1. Cover with foil and bake at 450°F on the bottom rack for 20 to 25 minutes, until the cheese is melted and the edges look golden.
2. Loosen the edges with a spatula, then flip the pan onto a large serving plate in one quick motion.
3. Drizzle warm simple syrup over the top and sprinkle with crushed pistachios.

Tip: Don’t hesitate when flipping. A quick, confident motion keeps the knafeh in one piece.

Print

Knafeh Naameh

A golden semolina pastry filled with warm, gooey cheese and topped with simple syrup and pistachios.

Prep Time40 minutes

Cook Time30 minutes

Total Time1 hour 10 minutes

Servings16 slices

Ingredients

• 8 ounces sweet cheese, crumbled and completely drained
• 8 ounces fresh mozzarella, crumbled and completely drained
• 1/4 cup ghee, melted
• 1 teaspoon kunafa coloring, optional
• 3 and 1/2 cups all-purpose flour
• 1/2 cup fine semolina
• 1/2 cup corn starch
• 1/2 cup dry milk powder
• 1/8 teaspoon turmeric
• 1/2 cup butter, semi-softened
• 1/2 tablespoon baking powder
• 1 and 1/2 cups room temperature water
• 1/3 cup crushed pistachios, for garnish
• 2 cups sugar and 2 cups water, for the simple syrup

Instructions

1. Combine the dough ingredients, spread on a lined baking sheet, and bake at 300°F for 25 minutes.
2. Cool completely, then pulse in a food processor into fine crumbs.
3. Coat a pan with colored ghee, press in the dough, then layer the sweet cheese and mozzarella on top.
4. Cover and bake at 450°F for 20 to 25 minutes, until the cheese is melted and edges are golden.
5. Flip onto a serving plate, drizzle with warm simple syrup, and top with crushed pistachios.

Notes

• Simple syrup is made by simmering equal parts sugar and water for about 7 minutes.
• Nutrition values are estimates and will vary based on exact ingredients used.

Nutrition (per serving)

• Calories265
• Total Fat9g
• Saturated Fat5g
• Cholesterol18mg
• Sodium140mg
• Total Carbs41g
• Dietary Fiber1g
• Sugars21g
• Protein6g
• Calcium110mg
• Iron1.5mg
• Potassium85mg

Serving Ideas for Knafeh Naameh

• Serve warm, right after adding the syrup, for the best cheese pull.
• Pair with a small cup of Arabic coffee or mint tea.
• Add extra syrup on the side for guests who like it sweeter.

Tips for the Best Knafeh

• Pat the cheeses completely dry before layering, since extra moisture can make the filling watery.
• Grease the pan generously so the knafeh releases cleanly when flipped.
• Shake the pan gently after baking to check that the knafeh has loosened before flipping.
• Pour the syrup while the knafeh is still hot so it soaks in evenly.
• Serve right away, since knafeh is best enjoyed warm and fresh.
• Have your serving plate ready before you flip, so the whole process moves quickly.

Common Mistakes to Avoid

• Not draining the cheeses well enough, which can make the filling watery instead of gooey.
• Skipping the pre-bake on the dough, which leaves the crumbs too soft to hold their shape.
• Waiting too long to flip the pan after loosening the edges, which can cause sticking.

Notes and Frequently Asked Questions

• Can I make this ahead of time? Yes, you can prepare the dough and cheese filling in advance and freeze them until you’re ready to bake.
• How do I store leftover knafeh? Keep it covered in the fridge for up to three days.
• Can I freeze knafeh naameh? Yes, you can freeze the unbaked assembled pan, then bake it fresh when you’re ready to serve.
• Can I substitute the sweet cheese? Some people use a mix of mozzarella and ricotta with a little sugar, though I haven’t tried it myself.
• Why did my dough turn out sandy instead of tender? This usually happens if the dough is baked too long or ground too finely before assembling.

A few readers have also asked how to reheat leftover knafeh the next day.

I usually microwave a slice for a few seconds, or warm it in the oven at 350°F for about 5 to 10 minutes.

Either way works well to bring back that soft, warm texture.

A Few Final Thoughts

This knafeh naameh has become a favorite whenever I want to bring something special to the table.

It takes a bit of patience, but the result is always worth it.

I hope it brings the same warmth to your kitchen that it has brought to mine.

Thank you so much for spending time here today. I can’t wait to hear how your knafeh turns out.

Jessica MooreHi, I’m Jessica! I bake and share simple, cozy recipes here on CookieRecipesOnline.com. Thanks for stopping by my kitchen.