{"id":8226,"date":"2014-04-13T14:47:31","date_gmt":"2014-04-13T14:47:31","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=8226"},"modified":"2026-10-21T21:48:15","modified_gmt":"2026-10-21T21:48:15","slug":"knafeh","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/knafeh\/","title":{"rendered":"Easy Lebanese Bread Knafeh (Cheese Kunafa)"},"content":{"rendered":"

Knafeh<\/strong>, also spelled kunafa<\/strong>, is a beloved Middle Eastern dessert traditionally made with a crisp, golden layer of semolina dough (farik), filled with gooey melted cheese or rich clotted cream and drizzled with fragrant sugar syrup. This bread knafeh<\/strong> is an easier variation of the traditional dessert, using bread instead of semolina dough to create a deliciously soft, cheesy center with a beautifully golden top.<\/p>\n

Traditionally, cheese knafeh is made with Akkawi cheese, which must be soaked in water to remove excess salt. Mozzarella makes a convenient alternative, offering that irresistible stretchy, melted-cheese texture we all love.<\/p>\n

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This addictive Middle Eastern dessert is popular across several countries, including Lebanon, Syria, and Turkey. Depending on the country of origin, it is known by different names, such as kunafa, knafe, and knafeh.<\/p>\n

In Lebanon, knafeh is traditionally enjoyed for breakfast<\/strong>, and local sweet shops in Beirut serve it early in the morning, tucked inside a soft sesame bun. Once the warm, golden knafeh is ready, it is generously drizzled with sugar syrup flavored with orange blossom water. The moment you walk through the doors of one of these sweet shops, you are greeted by the heavenly aroma of freshly made knafeh and the delicate, fragrant scent of orange blossom water. It is an irresistible experience that captures the charm of Lebanese food culture!<\/p>\n

In Lebanon, few people bother making knafeh at home because it is so readily available at local sweet shops. However, this easy bread knafeh recipe<\/strong> offers a delicious way to recreate the beloved Lebanese treat in your own kitchen.<\/p>\n

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My Sister-in-Law\u2019s Easy Homemade Knafeh<\/h2>\n

My sweet sister-in-law, Hoda, generously shared this recipe with me after I tasted it at her house during a ladies\u2019 gathering. Although I wouldn\u2019t claim that this version is exactly like the traditional knafeh we enjoy at sweet shops in Beirut, I can honestly say that it exceeded my expectations! It is, without a doubt, one of the best shortcut versions of Lebanese knafeh you can make at home when you crave this beloved treat without going through the traditional preparation.<\/p>\n

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Frequently Asked Questions About Lebanese Knafeh<\/h1>\n

1. What is the difference between traditional knafeh and bread knafeh?<\/h3>\n

Traditional Lebanese knafeh is commonly prepared with fine semolina-based dough or shredded pastry, depending on the style, and filled with melted cheese or ashta (Arabic clotted cream). Bread knafeh is a convenient homemade variation that uses bread instead, making it easier to prepare while still delivering the delicious combination of a golden topping, gooey cheese, and sweet syrup.<\/p>\n

2. What time of day do you eat knafeh?<\/h3>\n

In Lebanon, knafeh is traditionally enjoyed for breakfast, often tucked inside a soft sesame bun and served warm with a drizzle of fragrant sugar syrup. It is also a wonderful choice for brunch, an afternoon treat, or dessert. Although it may seem unusual to eat a syrup-soaked sweet for breakfast, it is a cherished Lebanese tradition that generations have grown up enjoying!<\/p>\n

3. Why do Lebanese eat knafeh for breakfast?<\/h3>\n

If you find it strange to eat something drenched in sugar syrup for breakfast, think about it: don’t you enjoy waffles or pancakes drizzled with honey or maple syrup? In Lebanon, enjoying knafeh for breakfast is simply part of our food culture. This warm, cheese-filled pastry is often tucked inside a soft sesame bun and generously drizzled with fragrant sugar syrup flavored with orange blossom water. Just as you might enjoy sweet waffles with your morning coffee, we Lebanese enjoy our beloved knafeh! Of course, you can always adjust the amount of syrup to suit your taste. It’s a delicious tradition that brings a little sweetness to the start of the day.<\/p>\n

4. Can you eat knafeh cold or should it be warm?<\/h3>\n

Yes! Knafeh is at its best when served warm, when the cheese filling is soft and gooey and the top is beautifully golden. As it cools, the cheese firms up and becomes less stretchy, while the bread topping may lose some of its crispness. For the most enjoyable texture, serve it shortly after baking.<\/p>\n

5. How long does leftover knafeh last in the fridge?<\/h3>\n

Because this bread knafeh contains cheese, refrigerate leftovers in an airtight container within two hours of baking. It is best enjoyed within 3\u20134 days when properly refrigerated at 40\u00b0F (4\u00b0C) or below. For the best texture and flavor, reheat only the portion you plan to serve.<\/p>\n

6. What is the best way to reheat cheese knafeh?<\/h3>\n

For the best results, reheat knafeh in an oven preheated to 325\u00b0F (165\u00b0C) until warmed through and the cheese softens again. Cover it loosely with foil if the top is browning too quickly, then uncover it briefly to restore some of its crispness. You can also reheat an individual portion in the microwave, although the topping may become softer. Add a little sugar syrup after reheating if needed.<\/p>\n

7. Can I make bread knafeh ahead of time?<\/h3>\n

Yes. You can assemble the knafeh ahead of time and refrigerate it until you are ready to bake, provided the ingredients and preparation method are suitable for advance assembly. For the best texture, bake it shortly before serving. If you prepare it in advance, keep the sugar syrup separate and add it just before serving or according to your recipe instructions.<\/p>\n

8. What kind of cheese is best for knafeh?<\/h3>\n

Akkawi cheese is traditionally used in many Lebanese knafeh recipes, but it needs to be soaked and rinsed as necessary to remove excess salt. Mozzarella is a convenient alternative because it melts beautifully and gives the filling a lovely stretchy texture. For this homemade bread version, choose a mild cheese that melts well and is not overly salty.<\/p>\n

9. Should I pour the sugar syrup over knafeh before or after baking?<\/h3>\n

The sugar syrup is generally added after baking, while the knafeh is still hot or warm, allowing it to absorb the sweetness. Add it gradually to suit your taste and the texture you prefer. If your recipe specifies a particular method, follow that method for the best result.<\/p>\n

10. Can I serve knafeh without a sesame bun?<\/h3>\n

Absolutely! Although serving warm knafeh inside a sesame bun is a much-loved tradition in Beirut, you can serve this homemade bread knafeh directly from the platter. Cut it into squares or wedges and enjoy it with a fork, either for breakfast or as a dessert.<\/p>\n

11. Can I freeze leftover knafeh?<\/h3>\n

You can freeze leftover knafeh, although its texture may change slightly after thawing, especially the bread topping and cheese filling. Cool it promptly, divide it into portions, wrap them well, and store them in a freezer-safe airtight container. For the best quality, use within 2\u20133 months. Thaw in the refrigerator and reheat in the oven until hot throughout. If possible, freeze it without the sugar syrup and add fresh syrup after reheating.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Make-Ahead Lebanese Sugar Syrup (Ater)<\/h3>\n

Prepare the sugar syrup (ater)<\/strong><\/a> ahead of time\u2014you can even make it up to two weeks in advance! Let it cool completely, then transfer it to a clean, airtight container and store it in the refrigerator. It is wonderfully convenient to have this fragrant syrup on hand whenever you crave a Lebanese or Middle Eastern dessert, whether it is knafeh, baklava, or another syrup-soaked sweet.<\/p>\n

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How to Make Easy Bread Knafeh<\/h2>\n

Step <\/span>1<\/span>: Preparing the Easy Bread Knafeh<\/span><\/h3>\n

Tear the bread into small pieces. Add the melted butter and knead with your hands until the mixture is evenly combined and forms a uniform dough.<\/p>\n

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Step <\/span>2<\/span>: Layering the Bread Base and Cheese<\/span><\/h3>\n

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Grease a 30 cm (12-inch) round baking tin with a little butter, then press the bread mixture evenly into the bottom of the tin.<\/p>\n

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Arrange the sliced mozzarella over the bread layer, covering it almost completely.<\/p>\n

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Step <\/span>3<\/span>: Cooking the Semolina Pudding Layer<\/span><\/h3>\n

If using mastic gum, crush it with a mortar and pestle until finely ground.<\/p>\n

Melt the butter in a heavy-bottomed saucepan over medium heat. Add the milk, semolina, heavy cream, sugar, cheese, and crushed mastic gum, if using. Whisk constantly over medium heat until the cheese melts and the mixture thickens into a smooth pudding.<\/p>\n

Pour the prepared pudding evenly over the sliced mozzarella in the baking pan.<\/p>\n

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Step 4: Bake the Knafeh<\/h3>\n

Preheat the oven to 200\u00b0C (400\u00b0F). Position the oven rack in the lower third of the oven, just below the center. Loosely cover the knafeh with aluminum foil and bake for 30\u201335 minutes, or until the bottom layer is deep golden brown.<\/p>\n

Carefully invert the knafeh onto a flat serving platter. Garnish with ground pistachios, then cut into slices and drizzle each serving with sugar syrup (atter) to taste. Enjoy!<\/p>\n

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\"\ud83d\udce9\" Let\u2019s Stay in Touch!<\/h2>\n
Never miss a recipe! Subscribe via email<\/strong> to get comforting Middle Eastern recipes delivered straight to your inbox.<\/div>\n
You can also follow along and share your creations with me on social media:
Facebook<\/a>,\u00a0Instagram<\/a>,\u00a0YouTube<\/a>\u00a0,\u00a0Pinterest<\/a>\u00a0<\/em><\/strong>and\u00a0TikTok!<\/a><\/em><\/strong><\/div>\n
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More Lebanese Knafeh and Middle Eastern Dessert Recipes to Try<\/h2>\n
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Enjoy exploring these delicious Middle Eastern sweets, from traditional Lebanese knafeh to crispy pastry nests filled with creamy, irresistible goodness!<\/p>\n

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Knafeh Bil Ashta \u2013 Lebanese Knafeh with Cream Filling<\/strong><\/a><\/p>\n<\/div>\n<\/div>\n

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Knafeh Nabulsieh \u2013 Traditional Nabulsi Cheese Knafeh<\/strong><\/a><\/p>\n<\/div>\n<\/div>\n

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Osmalleyia Nests with Mascarpone and Bananas\u00a0<\/strong><\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Easy Lebanese Bread Knafeh (Cheese Kunafa)<\/h2>\n\n