6-8 servings


  • 1.5 cups ricotta
  • 2 cups mozarella cheese
  • 1/2 cup unsalted butter
  • 2 cups shredded phyllo dough
  • 3 cups milk
  • 2 Tbsp granulated sugar
  • 3 Tbsp cream of wheat or fine semolina flour
  • 3/4 cup water
  • 1 cup sugar
  • 1 Tsp orange blossom water
  • 1 Tbsp lemon Juice


  1. In a small sauce pan, combine sugar and water over medium-high heat. Stir well.
  2. Bring mixture to a boil.
  3. Add lemon juice.
  4. Lower heat to medium low and simmer for another 10 minutes.
  5. Remove the syrup from the heat, add the rosewater, give it a quick stir.
  6. Set aside and let it completely cool down before topping your knefeh.
  7. Use a food processor to finely shred the Phyllo dough into smaller pieces. They will look about the size of vermicelli.
  8. Transfer to a medium sized bowl, and mix with melted butter until all pieces are coated with butter.
  9. In a small non-stick pan, over medium heat combine milk, cream of wheat and sugar, whisking constantly to work out any lumps.
  10. Cook for about 10 minutes, stirring frequently until you bring the mixture to a boil and until the mixture thickens. (Frequent stirring is essential to avoid the mixture from sticking to the bottom of the pan).
  11. Reduce heat to low and simmer for another 5 minutes.
  12. Set aside.
  13. Preheat oven to 370 F.
  14. Coat the bottom of a 9-inch pan with baking spray.
  15. Add the mixture of shredded Phyllo dough and butter to the bottom of the pan, spread it firmly and evenly.
  16. Add a layer of the shredded Mozzarella cheese.
  17. Top the pan with a layer of the knefeh mixture.
  18. Bake for 25-30 minutes.