Knafeh Inspired Cheese Crisp

Knafeh, the Levantine classic of crisp pastry and stretchy cheese, inspires this one-pan cheese crisp. Mozzarella and ricotta bake under buttery semolina with rose water and pistachios for a golden, honey-kissed finish.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 320 cal
• 16g protein
• 24g carbs
• 18g fat

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Ingredients

• 2 cups shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 3/4 cup fine semolina or crushed kataifi pastry
• 3 Tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1 tsp rose water
• 1/4 tsp ground cinnamon
• 3 Tbsp chopped pistachios
• 2 Tbsp honey

Instructions

1. 1Preheat the oven to 375°F and line a 10-inch cast-iron skillet or round cake pan with parchment for easy release.
2. 2In a bowl, toss the shredded mozzarella with the ricotta until evenly mixed and slightly sticky.
3. 3In a separate bowl, combine the semolina or crushed kataifi with melted butter, sugar, rose water, and cinnamon until the crumbs are moist and fragrant.
4. 4Press half of the buttered crumb mixture firmly into an even layer across the bottom of the prepared skillet.
5. 5Spread the cheese mixture evenly over the crumb base, leaving a small border so the edges can crisp.
6. 6Scatter the remaining crumb mixture over the cheese and gently press so it adheres.
7. 7Bake on the center rack for 18 to 22 minutes until the top is deep golden, the edges are lacy and crisp, and the cheese is bubbling.
8. 8Remove from the oven and immediately drizzle with honey so it soaks into the hot crisp.
9. 9Let the skillet rest 5 minutes so the cheese firms slightly, then sprinkle generously with chopped pistachios.
10. 10Slice into 4 wedges with a sharp knife or pizza cutter while still warm. Serve immediately for the best shatter-crisp texture against the stretchy cheese.