Knefeh bil Jibneh (Lebanese Cheese Pastry with Orange Blossom Syrup)
Local name: كنافة بالجبنة
In short: Golden semolina crust around a layer of mild, stretchy melted cheese, soaked in orange blossom syrup and topped with pistachios. It takes about 1 h in total and makes 12 servings.
- Prep
- 25 min
- Cook
- 35 min
- Resting
- 10 min
- Total
- 1 h
- Servings
- 12
- Difficulty
- Medium
- Calories
- 370 kcal
Knefeh bil jibneh is the warm, sweet and salty cheese pastry that Lebanese bakeries serve all day, often tucked into a sesame bun for breakfast. A buttery semolina crust holds a layer of soft, stretchy cheese, and the whole pan is drenched in fragrant sugar syrup right out of the oven. It is best eaten hot, while the cheese still pulls in long strings. If you cannot find akkawi cheese, mozzarella and ricotta give the same stretch and mild flavor.
Instructions
- Heat the oven to 200°C (400°F). Butter a 23 cm (9 in) round cake pan generously.
- Mix the semolina, 2 tbsp sugar and salt in a large bowl. Pour in the melted butter and rub it in with your fingers until the mixture feels like damp sand. Sprinkle over the milk and mix until it clumps when squeezed.
- Press a little over half of the semolina mixture firmly into the base of the pan in an even layer, packing it down with the back of a spoon.
- Mix the mozzarella and ricotta, then spread them over the base to within 1 cm (1/2 in) of the edge.
- Scatter the rest of the semolina mixture over the cheese and press down gently so it is covered all over.
- Bake for 30 to 35 minutes, until the top is deep golden and the edges pull slightly from the pan.
- While it bakes, simmer the 200 g sugar, water and lemon juice for 8 minutes, until lightly syrupy. Take it off the heat, stir in the orange blossom water and let it cool to room temperature.
- As soon as the knefeh comes out of the oven, pour about two thirds of the syrup over it and let it soak for 5 minutes.
- Scatter with the pistachios, cut into wedges and serve hot, with the rest of the syrup on the side.
Tips
- Press both semolina layers firmly. A tightly packed base holds together when you cut it and gives the crisp, tender bite.
- Serve it right away, because the cheese firms up as it cools. Reheat a slice at 180°C (350°F) for 8 to 10 minutes to melt it again, or tuck a warm wedge into a sesame bun for the classic breakfast.
Questions and answers
Which cheese is traditional?
Akkawi, a mild, salty white cheese, is the usual choice. Soak it in cold water for several hours to draw out extra salt, then shred it. Mozzarella with ricotta is an easy substitute.
Can I make it ahead?
Bake the pan, cool it and keep the syrup separate. Reheat at 180°C (350°F) for 15 minutes, then pour over the syrup just before serving.
Why is my crust soggy?
The syrup was probably hot or too plentiful. Let it cool to room temperature and add it in stages, stopping when the crust has soaked up about two thirds.
How long does it take to make Knefeh bil Jibneh (Lebanese Cheese Pastry with Orange Blossom Syrup)?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Knefeh bil Jibneh (Lebanese Cheese Pastry with Orange Blossom Syrup)?
About 370 kcal per serving, with 12 g of protein, 40 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 40 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 19 g |
| Sodium | 215 mg |
Estimated values, calculated from the ingredients.
