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Knafeh | knafeh madlouka

  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m


  • • 2 1/4 a cup of fine scrubbed knafeh.
  • • 2 cups of castor sugar.
  • • 1 1/2 a cup of grinded pistachio.
  • • 1/4 a cup of rose water.
  • • 1/4 a cup of blossom water.
  • • 1/4 a cup of not salted butter.
  • • 1/2 a cup of pine.
  • • 1/2 a cup of peeled almond.
  • • 1/2 a cup of vegetable oil to roast pine and almond.
  • • 1kg of fresh cream.


Step 1

• Put scrubbed knafeh in a pot and add butter to it if it was dry and without ghee.

Step 2

• Put the pot on a backburner and flip the fine knafeh on heat.

Step 3

• Add sugar to knafeh and then flip the mix, then add pistachio to knafeh and flip on heat for 1 other minute.

Step 4

• Add blossom water and rose water to knafeh and then stir on heat until they become solid.

Step 5

• Pour knafeh in the serving plate with a thickness of 1cm and then leave it to cool.

Step 6

• Cover it with cold cream equally and decorate it with roasted pine and almond pieces and then serve it immediately.


By AleppoFood team

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Aleppo Cuisine is characterized by the diversity of dishes and multi- fed by inherent good taste. Aleppo city in Syria is a famous in particular (kebab) dishes and halabi kebab, that are unique from the other. Aleppo is land of mahashi and kebab...

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