Knafeh
Knafeh from Saudi Arabia. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 hr
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Knafeh is listed as dessert from Saudi Arabia. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Knafeh400 g
- Butter89 ml
- Yellow Food Colouring1 pinch
- Mozzarella237 ml
- Cream59 ml
- Milk355 ml
- Sugar59 ml
- Corn Flour30 ml
- Sugar237 ml
- Water237 ml
- Water4.9 ml
- Lemon2½ ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Take kanfhe in a bowl and roughly cut them. Pour melted butter, yellow food color and mix well with your hands.
Step 2
In a separate bowl mix milk, cream cheese, sugar, cornstarch well. Turn on the flame and boil the liquid, when it gets thick turn off the flame let it cool down a little bit.
Step 3
Add mozzarella in it and mix it well. Now make a base with half of the kanfhe in a dish, gently press it to level the dough well.
Step 4
Pour the cheese mixture on the top and level it with a spoon. Cover it with the other half of the kanfhe.
Step 5
Put the dish in a preheated oven at 200 degree for about 20-25 minutes. It's ready when kunafa is golden and crunchy in the surface.
25 minStep 6
Boil water in a pan and dissolve sugar in it for 4–5 minutes. OR cook it until slightly thicken and keep on stirring.
5 minStep 7
Add lemon juice with rose water, mix well. Evenly pour the syrup over the kunafa as soon as it comes out of the oven.
Step 8
Your kunafa is ready to serve.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
lemon → lime
Same acidity, different perfume. Taste before you repeat the squeeze.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Knafeh take?
1 hr all in — 30 min prep, 30 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
4 tbsp of Sugar.
How much sugar?
1 cup of Sugar.
What can I use instead?
butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. lemon → lime. Same acidity, different perfume. Taste before you repeat the squeeze.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.