Lebanese Cheese Kunafa (Knafeh bil Jibn)
كنافة بالجبن Kunāfah bil-JibnSay it: koo-NAH-fah bil JIBB
Kunāfah bil-jibn is the Lebanese cheese version of the Levant’s beloved kunafa: buttery shredded kataifi pastry wrapped around soft, stretchy cheese and soaked with orange-blossom syrup. It is eaten across Lebanon for breakfast, celebrations and Ramadan gatherings, when trays emerge golden and fragrant. The contrast is what makes it special—crisp, nutty pastry against molten cheese, with cool syrup and pistachios. Unlike heavier semolina knafeh, this shredded-pastry style is lighter and quicker to assemble at home.
Lebanese Cheese Kunafa (Knafeh bil Jibn)
كنافة بالجبن, Kunāfah bil-Jibn
Pronounced koo-NAH-fah bil JIBB
- Serves
- 8
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 hr 5 min
- Level
- Medium
Also egg-free.
Allergens: contains gluten, milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Syrup
Pastry and filling
To finish
Method
For the syrup, combine the sugar, water and lemon juice in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves, then simmer for 5–6 minutes until slightly thickened. Remove from the heat, stir in the orange blossom water and set aside to cool completely.
If using akkawi or nabulsi cheese, cut it into 1-inch (2.5 cm) pieces and soak in cold water for 2–4 hours, changing the water once or twice; drain very well and crumble. If using the mozzarella-ricotta substitute, mix them together and drain off any excess liquid.
Heat the oven to 350°F (175°C) and lightly butter a 9-inch (23 cm) round baking pan. Pull the kataifi apart into loose strands, discarding any tough clumps, and toss with the melted butter until every strand is coated.
Press half of the buttered kataifi firmly and evenly into the prepared pan. Scatter the cheese over the pastry, leaving a 1/2-inch (1 cm) border, then cover with the remaining kataifi and press down gently.
Bake for 30–35 minutes, until the top is deep golden and the edges are crisp; rotate the pan halfway through if your oven browns unevenly.
Pour the cooled syrup slowly over the hot kunafa; it will sizzle and soak into the pastry. Let it rest for 5–10 minutes so the syrup settles and the cheese softens.
Sprinkle the pistachios over the top and cut into wedges while warm. Serve from the pan or slide onto a plate.
Regional variant: Knafeh Nabulsieh (كنافة نابلسية)
This Palestinian classic from Nablus replaces shredded kataifi with a coarse semolina crust. Mix 2 cups (300 g) coarse semolina with 1/2 cup (115 g) melted butter and 1/2 cup (120 ml) warm milk or water; press half into the pan, add the cheese, top with the rest, and bake at 350°F (175°C) until golden and firm. Soak with the same syrup and finish with pistachios.
Cook's notes
- Taste the soaked akkawi or nabulsi before baking; if it is still very salty, soak it for another 30 minutes and drain well.
- Use cooled syrup, not hot syrup, so the pastry stays crisp rather than turning soggy.
- Thaw frozen kataifi overnight in the refrigerator and pat it dry if it feels damp; wet pastry will steam instead of crisp.
Serve with
Serve warm with Arabic coffee or mint tea.
Make ahead and storage
Assemble unbaked and refrigerate, covered, up to 24 hours; bake straight from cold, adding 5–10 minutes. Leftovers keep 2 days and reheat well in a 350°F (175°C) oven.
