Snack · 45 min · middle-eastern

Golden Knafeh

✓ USDA-verified nutrition data

Ingredients

• 1 lb Kataifi pastry
• 1 lb Mozzarella
• 1/2 cup Butter
• 1.5 cups Sugar
• 3/4 cup Water
• 1/2 Lemon
• 1 tsp Rose water
• 1/3 cup Pistachios

Steps

1. Simmer the sugar, water, and lemon for 10 minutes into a light syrup; stir in the rose water off the heat and cool completely — hot syrup melts the cheese.
2. Shred the kataifi with your fingers into short strands and toss thoroughly with the melted butter until every strand glistens.
3. Press half the kataifi firmly into a buttered 10-inch skillet — compression is what makes the crust shatter.
4. Spread the shredded mozzarella edge to edge, leaving a 1/2-inch border so the cheese cannot leak and burn.
5. Cap with the remaining kataifi and press again.
6. Cook over medium heat 12 minutes, then flip onto a plate, slide back in, and cook 8 more minutes until both sides are deep amber.
7. Drench with the cool syrup — it should sizzle and drink it in — and shower with crushed pistachios.
8. Rest 5 minutes so the cheese sets into its famous pull, then serve warm.

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