"Knafeh layers molten white cheese under crisp orange pastry soaked in sugar syrup - salty and sweet at once, eaten hot so the cheese pulls into long strings."
About Knafeh
Knafeh is one of Jordan's most beloved dishes, representing the rich culinary tradition of the region.
Knafeh — a staple of Jordan's cuisine
Cheese in Syrup Knafeh is the Levant's great cheese dessert, and Jordanians are devoted to it. A layer of soft, stretchy white cheese is topped with shredded pastry or fine semolina, dyed orange, baked until crisp and golden, then drenched while hot in fragrant sugar syrup and scattered with crushed pistachios. The contrast of salty molten cheese and sweet crunchy topping is the whole point.
Eaten Hot Knafeh is sold by weight at dedicated sweet shops and eaten hot, the cheese pulling into long strings as you lift a piece. The Nabulsi style, from nearby Nablus, is the benchmark, and a fresh tray vanishing from the counter is a common Jordanian sight.
What to Expect
At a Jordanian sweet shop, a wedge of knafeh comes hot off the tray, the pastry crackling, the cheese beneath stretching as you pull it away, all soaked in rose- or orange-scented syrup and topped with green pistachio. It is rich, addictive and best shared.
Why Try It
It is the most beloved dessert of Jordan and the Levant, a hot, sweet-and-salty cheese pastry with no real equivalent elsewhere.
Insider Tips
Eat it hot and fresh; knafeh loses its magic once the cheese cools and firms.
Look for the Nabulsi style, the regional benchmark for the dish.
It is sold by weight at sweet shops, so order a wedge and share.
