Knafeh
Limited nutritional benefit
Levantine baked shredded pastry with melted cheese, soaked in syrup.
Knafeh is a Levantine dessert of shredded kataifi pastry tossed in ghee, layered with a mild white cheese such as akkawi, baked until crisp and soaked in sugar syrup scented with orange blossom water, then topped with pistachios. A 150 g piece has about 565 kcal, 32 g fat, 19 g of it saturated, and around 29 g of sugar. Pouring only half the syrup over it saves about 14 g of sugar per piece.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 9.4g | 16.8% |
| Fat | 21g | 30.0% |
| Carbs | 38g | 12.7% |
| Simple Sugars | 13.3g | Estimate |
| Complex Carbs | 23.9g | Estimate |
| Fiber | 0.8g | 3.2% |
| Water | 30g | 1.2% |
| Calories | 377 | 16.8% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 12.44 | g | 62.2% |
| Monounsaturated | 6.15 | g | 24.6% |
| Polyunsaturated | 1.13 | g | 8.7% |
| Omega-3 | 0.339 | g | Estimate |
| EPA | 1 | mg | 0.1% |
| Omega-6 | 0.791 | g | Estimate |
| Trans | 0.64 | g | 32.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.32 | mg |
| Vitamin E | 0.48 | mg |
| Selenium | 13 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 137 | mcg | 15.2% |
| vitamin B1 | 0.045 | mg | 3.8% |
| vitamin B2 | 0.081 | mg | 6.2% |
| vitamin B3 | 0.295 | mg | 1.8% |
| vitamin B6 | 0.057 | mg | 3.4% |
| vitamin B9 | 7.37 | mcg | 1.8% |
| vitamin B12 | 0.33 | mcg | 13.8% |
| vitamin C | 0.322 | mg | 0.4% |
| vitamin D | 0.169 (7 IU) | mcg | 1.1% |
| vitamin E | 0.478 | mg | 3.2% |
| vitamin K | 1.85 | mcg | 1.5% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 204 | mg | 20.4% |
| iron | 0.42 | mg | 2.3% |
| magnesium | 15.6 | mg | 3.9% |
| phosphorus | 172 | mg | 24.6% |
| potassium | 77.9 | mg | 3.0% |
| sodium | 222 | mg | 9.7% |
| zinc | 1.07 | mg | 9.7% |
| copper | 0.07 | mg | 7.8% |
| manganese | 0.19 | mg | 8.3% |
| selenium | 13 | mcg | 23.6% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 312 | mg | 44.6% | 176% |
| Isoleucine | 418 | mg | 29.9% | 126% |
| Leucine | 841 | mg | 30.8% | 125% |
| Lysine | 744 | mg | 35.4% | 140% |
| Methionine | 331 | mg | 31.5% | 130% |
| Phenylalanine | 952 | mg | 54.4% | 210% |
| Threonine | 331 | mg | 31.5% | 120% |
| Tryptophan | 127 | mg | 45.4% | 174% |
| Valine | 534 | mg | 29.3% | 121% |
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Recipe
See full recipeIngredients
- Kataifi (shredded filo) dough 500 g
- Ghee (clarified butter), melted 200 g
- Akkawi cheese, sliced and soaked to remove salt 250 g
- Mozzarella, low-moisture, shredded 250 g
- Sugar 300 g
- Water 200 ml
- Lemon juice 1 tbsp
- Orange blossom water 1 tbsp
- Pistachios, finely chopped 30 g
Instructions
- 1
Boil the sugar and water for 10 minutes, add the lemon juice and orange blossom water and let the syrup cool.
- 2
Soak the sliced akkawi in cold water for 2-3 hours, changing the water every 30 minutes, then pat dry and shred it together with the mozzarella.
- 3
Heat the oven to 180C. Pull the kataifi strands apart, chop them into 2-3 cm pieces and rub in the melted ghee until evenly coated.
- 4
Press two thirds of the kataifi firmly into a 30 cm round pan, spread the cheese over it and cover with the remaining kataifi.
- 5
Bake for 35-40 minutes, until the edges are deep golden and the cheese has melted.
- 6
Pour the cooled syrup evenly over the hot knafeh, then turn it out onto a platter if you like.
- 7
Sprinkle with pistachios, cut into 10 pieces and serve warm while the cheese is still stretchy.