Knafeh, Jordanian dessert

Knafeh is one of the most famous desserts in Jordan and the Middle East, with a wonderful contrast between crisp and melt-in-your-mouth textures. Traditionally made with kadaif pastry (angel hair) and lightly salted cheese, it's drizzled with an orange blossom-scented syrup. This gluten-free version uses rice vermicelli to replicate the crispy texture while preserving the authentic flavors. Thanks to traditional oven baking, the result is golden brown and caramelized, perfect for a truly Levantine treat!

Preparation time: 10 minutes

Cooking time 35 minutes

Total time 45 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 6

Special diet: suitable for gluten-free diet

Ingredients

Knafeh Base

200g of rice vermicelli ( replacing the kadaif pastry)
100g of melted butter
250g grated mozzarella (or knafeh cheese)
2 tablespoons of sugar
1 tablespoon of orange blossom water

Syrup

150 ml of water
100 g of sugar
1 tablespoon of orange blossom water
1 Tbsp lemon juice

Finishing

50g of crushed pistachios

Preparation

1
Prepare the base
- Break the rice vermicelli into small pieces and mix them with the melted butter and sugar.
- Divide into two equal parts.
2
Assembly
- Butter a round mold (20-22 cm) and spread the first half of the vermicelli in the bottom, pressing lightly.
- Spread the grated cheese evenly over this layer.
- Cover with the remaining vermicelli and press down firmly to compact.
3
Cooking
- Preheat the oven to 180°C (fan oven).
- Bake for 30 minutes , until the surface is golden brown.
- If needed, switch to grill mode for the last 3 minutes for an even crispier effect.
4
Finalization
- As soon as it comes out of the oven, pour the hot syrup over the still-warm knafeh.
- Let it rest for 5 minutes so that it absorbs the syrup well.
- Sprinkle with crushed pistachios and serve immediately.

Keywords: Gluten-free knafeh, Gluten-free Jordanian recipe, Traditional oriental dessert, Middle Eastern pastry, Baked knafeh recipe