Knafeh

Traditional Middle Eastern knafeh uses unsalted, stretchy cheeses like Nabulsi or Akkawi. These cheeses are usually soaked in water to remove excess saltiness before being layered with shredded phyllo or semolina dough. When baked, the cheese melts perfectly, providing the signature gooey texture that contrasts with the crispy crust.

Knafeh Khishneh, meaning 'rough knafeh,' uses shredded phyllo dough providing a crispy texture, whereas Knafeh Na'ameh uses a fine semolina dough for a softer, smoother bite. Both variations are soaked in a fragrant sugar, water, and rose water syrup. The choice between the two usually comes down to regional preference in the Levant region.

A vibrant orange or red food coloring is traditionally brushed on the top layer of the baked dough before it is inverted. This gives the dessert its signature bright, fiery appearance when served hot. The striking color mimics the natural hue of high-quality ground gold saffron, which was historically used before modern food dyes.

To keep the crust crispy, the hot sugar syrup must be poured over the dessert immediately after it comes out of the oven. If the syrup is cold or applied too late, the dough will become mushy and absorb too much moisture. Serving it piping hot straight from the pan also ensures the cheese remains perfectly melted and stretchy.