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Traditional Lebanese knafi

The Summer 2007 issue of The Equipment features a recipe for a delicious Lebanese delicacy called knafi. The recipe in The Equipment has been adjusted to make it easier for those with access only to British ingredients. For the more adventurous (and those with access to more exotic ingredients) the recipe below is a more traditional one, given to BMS by one of our Lebanese partners.



  • 800g of Akawi cheese
  • 1 bag (about 400g) of knafi pastry





1) Grate the cheese and soak it in water overnight.

2) Drain it and keep it aside. Put the knafi pastry in a tray or on a large greaseproof baking tin in the oven until it becomes golden brown.

3) Spread the cheese on the top of the pastry and put the tray above a large pot of boiling water.

4) Let it heat in the steam and add the syrup, bit by bit until all the cheese is melted.


For the syrup, follow similar patterns to the recipe in The Equipment using these ingredients:

  • 5 cups of granulated sugar
  • 2 and a half cups water
  • 1 tbsp of each of rosewater and orange flower water



To serve five or six people


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